Enfrijoladas (fried tortillas with beans and sauce)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | millilitres | Cooking oil; (4 fl oz) |
| 8 | Corn tortillas or 4 wheat flour tortillas | |
| 500 | grams | Frijoles Refritos; (re-fried beans), |
| ; recipe on site | ||
| ; (1lb) | ||
| 300 | millilitres | Salsa de Jitomate; (tomato sauce), |
| ; recipe on site ( | ||
| ; 1/2 pint) | ||
| 125 | grams | Crumbly white cheese; such as Wensleydale |
| ; (4oz) | ||
| 1 | Onion; chopped finely | |
| 250 | grams | Chorizo; crumbled, fried and |
| ; drained (8oz) | ||
| 2 | Green chillies; chopped finely | |
Directions
Heat the oil in a frying pan and toss each tortilla in it for 1 minute, turning once and removing from the oil when just light brown.
Drain the tortillas on absorbent paper and keep them warm.
Spread each tortilla with the hot re-fried beans and 2 tablespoons of the cooked tomato sauce and then sprinkle it with some of the cheese, onion, chorizo and chillies.
Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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