Cinco de Mayo, or Fifth of May, is Mexican holiday that many Americans celebrate. Even though the holiday belongs to Mexico, Mexicans are not getting as excited about it as our neighbors to the North. To us Mexicans in Mexico and many of us living abroad, it is just another patriotic day that commemorates an 1800s battle victory over the French Army in the state of Puebla. (It is not our Independence Day, that is in September.)
In Mexico it is mostly the state of Puebla that celebrates the holiday. My family is from a different state and so we never celebrated Cinco de Mayo. After moving to the US we were surprised every year to see Americans wanting to celebrate.
I’m not really sure if it is the large food and beverage corporations or perhaps the Mexican-Americans and early immigrant settlers that brought the holiday to national attention. The beverage corporations surely can take credit for the commercialization of the holiday, which has begun spreading worldwide. (Anything to make money, right?) What I do know is that it can’t possibly be a bad thing in regards to eradicating racism and improving relations. Plus, if there is good food and a party who can resist that? No one.
Since so many people like celebrating Cinco de Mayo I thought it would be great to share a new authentic Mexican recipe, and some of my previously published ones, to celebrate the holiday.
These are called enfrijoladas and I can best describe them as the sister of enchiladas. Instead of a red or green pepper salsa, corn tortillas are dipped into a pinto or black bean bean puree. Mostly the tortillas are simply dipped into the bean sauce and folded into half moon shapes, but they can also be filled with cheese, meat or vegetables. They are topped with a variety of typical Mexican garnishes like sour cream, avocado, onions, crumbly cheese, chiles, salsa and/or radishes. Depending what they are stuffed with they can be served for breakfast, lunch, a light or standard dinner.
Believe me enfrijoladas are a Mexican dish you really want to eat and make, hubby and I absolutely love this meal! Okay, below is how I make mine.
- 500 gm or 2 chicken thighs, boiled and broth reserved
- ¾ cup reserved chicken or bean broth
- 420g or 13/4 cups cooked beans or leftover mashed
- 10-12 corn tortillas (don’t use flour)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- splash of vegetable oil
- 2 tbsp chipotle sauce or 1 whole chipotle pepper, optional
- salt, to taste
- ground black pepper, to taste
- Mexican queso fresco or cotija cheese or feta cheese*
- finely chopped and/or sliced onion
- Mexican crema or sour cream,
- avocado slices
- jalapenos or homemade Mexican salsa
- Boil the chicken, allowed to cool and reserved broth. Once it has cooled enough to handle remove skin, and shred meat off the bones. (You can also use leftover roasted chicken, or chicken breasts if desired.)
- Heat oil, saute onion and garlic until soft, then add the beans and chipotle sauce, cook for a coulple of minutes. Then blend with ¾ cup broth, but add a little at a time so the bean puree doesn’t become to thin and watery. It should be a creamy sauce thick enough to coat each tortilla. Pour the bean puree back into pot/pan.
- Heat the tortillas on a griddle or microwave(a few at a time) just to soften. Dip each tortilla into bean sauce, just like in the photos. Place on a plate and add a bit of the cooked chicken onto one half. Or for vegetarian version fill only with cheese and onion. Fold each filled tortilla in half, into a half moon shape, and repeat for each enfrijolada you’d like to prepare. Top with cheese, onion, jalapenos, or any of the other suggested toppings.
We ate these enfrijoladas for dinner. I had some Mexican green beans leftover so I served them on the side. Don’t be intimidated by the recipe as it is so so easy to prepare. Plus if you have leftover boiled or refried beans and some meat, then this is a great way of using them all up.
Regardless if you will be celebrating Cinco de Mayo or not I hope you give enfrijoladas a try. Like we say in Mexico, buen provecho or bon appetite! Below are more Mexican recipes for your fiestas this weekend.
- Homemade Corn Tortillas
- Bistec en Salsa Roja (Steak in Red Salsa)
- Mexican Cajeta (aka Dulce de Leche)
- Ejotes con Huevos or Mexican Green Beans with Eggs
- Grilled Fish Tostadas
- Tortas de Milanesa or Pork Cutlet Sandwiches
- Red Chicken Pozole
- Healthy Cinnamon Sugar Tortilla Chips
- Roasted Turkey in Tomato Chipotle Sauce
- Tacos Al Pastor, The Best Tacos In The World!
- Cochinita Pibil, The Easy Way
- Fish Tacos
- Chorizo Stuffed Chiles, No Ordinary Chile Relleno
For a complete list of all the Mexican recipes I have published please visit this page. Gracias!