Mayocoba Enfrijoladas, with Tomatillo and Red Chili Salsa
Ingredients
4 servings:
Enfrijoladas:
1 1/2 Pound of cooked Mayocoba drained from their liquid (Reserve at least 4 ounces of liquid)
1 tbsp of your choice or oil or lard (to sautee refried beans)
4 ounces of bean liquid
4 ounces of vegetable or chicken stock (for bean sauce)
1 ounce stock (for melting cheese in pan)
3/4 teaspoon kosher salt
8 corn tortillas
3 cups of Oaxaca cheese, mix of quesadilla Cheese or mozzarella
1 1/2 cup of your favorite frying oil or Lard (for frying tortillas)
Garnishes:
1/4 cup pickled red onions
2 tbsp chopped cilantro
1 recipe of red chili salsa or favorite store bought red salsa
1 cup green tomatillo salsa or favorite store bought tomatillo salsa
1 cup of Cotija Cheese (optional)
1 cup of queso fresco (optional)
1/4 cup Mexican Crema
For the Tomatillo Salsa:
2 pounds tomatillos
3 each garlic cloves peeled whole
3 ounces white onion white
1 clove of garlic peeled whole
3 each Serrano peppers whole
2 each jalapenos whole
1 tbsp cilantro
2 1/2 tsp Kosher salt
8 cups Cold water
For Salsa Roja:
1 lb Roma tomatoes
1 1/2 oz white onion
1 clove of garlic peeled whole
2 dry cascabel peppers
3 dry Guajillo peppers (seeds removed)
1 dry Pasilla pepper (seeds removed)
3 dry arbol peppers (seeds removed, if you like it mild do not use arbol peppers)
1 1/4 tsp Kosher salt
4 cups of cold water (or enough water to cover tomatoes, white onion, garlic, and dry peppers)
Instructions
Tomatillo Salsa
Step 1: In a saucepot add peppers, garlic, and onion and cover with cold water. Turn on PowerBoost® and Bring water to a boil, now add tomatillos, and bring liquid back to a boil. Once the liquid comes back to a boil turn off and keep tomatillos, onions, garlic and peppers in hot liquid for 7 minutes or until tomatillos turn olive brown in color.
Step 2: Strain water and let mix cool off for 10 minutes. When cool remove the stem, the seeds and veins off 3 Serrano’s, and 1 jalapeno.
Step 3: Place all ingredients in blender, including cilantro, and salt. Blend on High for one minute, it should not be completely smooth. You should still be able to seed some tomato seeds of the salsa in blender. Refrigerate for at least 3 hours before serving.
Salsa Rosa
Step 1: In a saucepot, add water (enough water to cover ingredients), Roma tomatoes, white onion, garlic, cascabel, and guajillo, Pasilla, and arbol peppers. Turn on PowerBoost® bring water to a boil then turn heat down to level 9 and boil until the skin of the tomatoes start coming off. This takes about 7-10 minutes.
Step 2: Strain water and let mix cool off for 10 minutes. When cool remove the stem, the seeds and veins off all dry peppers.
Step 3: Place all ingredients in blender, including salt. Blend on High for one minute, it should not be completely smooth. You should still be able to seed some tomato seeds of the salsa in blender. Refrigerate for at least 3 hours before serving.
Enfrijoladas
Step 1: Beans, put refried beans with their liquid in a saucepan. Turn on ShortBoost® (level 9) and boil 2 minutes.
Step 2: Sauce, in a large sauté pan, heat 1 tbsp lard or oil on PowerMove® (start level 9). Add the beans, fry 45 seconds, slide to level 5, mash, then add the bean liquid and stock. Simmer until it coats a spoon. Blend if you want it smoother. Season and set aside.
Step 3: Tortillas, in another pan, heat 1 1/2 cups oil on ShortBoost®. Fry each tortilla 10–30 seconds until pliable, then drain.
Step 4: Dip & fill, immediately coat both sides of each tortilla in the bean sauce. Fill with about 1 tbsp sauce and 1/4 cup shredded cheese, roll, and arrange snugly in the pan or baking dish.
Step 5: Melt, pour remaining bean sauce over the rolls, sprinkle 1 cup cheese, add ~1 oz liquid, cover and cook on ShortBoost® 2–3 minutes until cheese melts (or bake at 450°F for ~5 minutes).
Step 6: Serve, spoon a little green sauce on the plate, add the enfrijoladas and top with crema, red chili sauce, queso fresco or Cotija, pickled red onions and cilantro.
