Enfrijoladas
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices Add some heat to your next salsa or Mexican dish.
Serves: 2 people
INGREDIENTS:
2 cups black beans (or pinto)
3 chipotles in adobo
2 garlic cloves
1 cup stock (or water)
8 corn tortillas
3-4 tablespoons of finely chopped onion
Monterey Jack cheese
1 avocado
cilantro (optional)
sour cream (optional)
INSTRUCTIONS:
Add the beans, garlic and chipotles to a blender and puree until smooth.
Add stock (or water) until the puree has the consistency of a thick soup.
Warm the corn tortillas in the oven or microwave.
Place a big dollop of bean puree on a plate.
Dredge one side of a tortilla in the bean puree.
Flip the tortilla and fill with onion and cheese.
Roll tight and place in a baking dish (add some puree to the baking dish to prevent sticking).
Continue rolling all of the tortillas — this batch made 8 rolled tortillas.
Cover the tortillas in the baking dish with the remaining bean puree.
Bake for 8-10 minutes or until the cheese has melted.
Top with your choice of avocado, cheese, cilantro and sour cream.
NOTES
You can add chicken or chorizo to the inside of the tortillas to make them even heartier.
If you are using canned beans I would probably rinse the beans first and rely on the chipotles and garlic to flavor them. If you do rinse them you’ll need to add salt to taste.
Anchos or Chile de Arbols can be used in place of the Chipotles.
From mexicanplease.com