Huitlacoche Enfrijoladas - Corn Truffle and Black Bean Tortillas
- Ready In:
- 4hrs
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
For the filling
- 1 tablespoon vegetable oil or 1 tablespoon lard
- 1 large white onion, peeled and sliced into long thin strips
- 2 heads garlic, peeled and chopped
- 1⁄2 lb carrot, peeled and diced
- 1 lb Huitlacoche, sliced
- 1 lb shiitake mushrooms or 1 lb oyster mushroom, stemmed and sliced
-
For the Sauce
- 1 lb black beans
- 1⁄4 cup oil or 1/4 cup lard
- 1 head garlic, peeled and minced
- salt, to taste
- 3 chipotle peppers
- 5 -6 leaves epazote (optional)
-
Assembling the enfrijoladas
- 10 -12 warm tortillas
- sour cream
- queso fresco
- radish, slices
directions
- For the filling: Heat the oil in a large skillet over medium high heat and cook the sliced onion, stirring often, until rich golden brown.
- Add the garlic to the pan and cook for 2-3 minutes more.
- Dice and add the carrots, and continue cooking, adding a touch of water or stock as need.
- Add huitlacoche and mushrooms to the pan and cook for an additional five minutes or until mixture is relatively dry.
- For the sauce: Place the beans in a medium sauce pan with the oil, garlic, epazote and enough water to triple the depth of the beans.
- Simmer over medium heat until the beans are completely tender.
- Season generously with salt and set aside to cool at least half an hour.
- Blend the cooked beans and their cooking liquid with the chipotles and strain into a medium sauce pan.
- Add more liquid while blending as necessary.
- Slowly reheat the sauce as it will stick, and season with salt if needed.
- To assemble: Heat both the filling and the sauce.
- Roll approximately two heaping tablespoons of the filling into each tortilla and place on plates to serve.
- Coat the tortillas completely in the black bean sauce from end to end.
- Garnish the dish with a drizzling of the sour cream, a sprinkling of the cheese, and finish with radish slices.
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RECIPE SUBMITTED BY
Molly53
United States