Fermin Nuñez's Enfrijoladas
2 cups dry black beans (soaked overnight, covered by an inch of water)
6 Tablespoons olive oil
1 white onion (or whatever alliums you have in your fridge: shallots, leeks, scallions, etc)
2 avocado leaves
1 small bunch epazote
1 morita chile (dried)
1 pasilla chile (dried, seeds removed)
Salt to taste
Oaxacan cheese, shredded/pulled
Soak beans overnight or for 4-6 hours.
In a heavy bottomed stock pot, add two tablespoons of olive oil, roughly chop half the white onion (and any other alliums) and saute until translucent. Add chilies, beans, epazote, avocado leaf and water to cover the beans by an inch. Turn the gas to low, put the lid on the pot and cook for 2-3 hours (checking for bean tenderness at the end of hour two).
When the beans are tender, remove the beans from the heat and season with salt. Remove and discard the avocado leaves.
Blend the beans in the blender until the consistency of a smoothie. Don’t add all the liquid at once, use the liquid to loosen the puree as needed.
In a heavy bottomed stock pot, heat 2 tablespoons of olive oil until just before smoking point. Carefully add the pureed black beans into the pot, covering immediately to avoid splatter. Let the mixture fry and reduce for 10 minutes.
In a frying pan, heat 2 tablespoons of olive oil until just before smoking point. Lightly fry tortillas one at time for a couple seconds on each side. Then dip the fried tortillas in the bean mixture.
Fold each bean soaked tortilla around a large pinch of Oaxacan cheese. Arrange on a plate and spoon an additional ladle of beans on top . Garnish with crema and shaved white onion.