Best 2 Oaxacan Black Bean Enfrijoladas Al Estilo Oaxaca Recipes
Immerse yourself in the delightful flavors of Oaxacan cuisine with our guide to preparing "Oaxacan Black Bean Enfrijoladas al Estilo Oaxaca." This traditional dish embodies the rich culinary heritage of Oaxaca, Mexico, tantalizing your taste buds with its harmonious blend of textures and flavors. From the earthy notes of black beans to the tangy tomatillo sauce, each bite promises a symphony of flavors that will transport you to the heart of Oaxacan gastronomy. Let us guide you through the steps of creating this delectable dish, ensuring an authentic and unforgettable dining experience.
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OAXACAN BLACK-BEAN TAMALES
These tamales from the Mexican region of Oaxaca are full of rich, vibrant flavors.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 16
Number Of Ingredients 8
Steps:
- Reconstitute the corn husks.
- In a small saucepan, combine the black beans, avocado leaves, lard, onion, and 3 cups water. Set saucepan over high heat. Bring the liquid to a boil. Reduce the heat to medium-low. With lid slightly ajar, simmer until the beans become very tender, about 1 1/2 hours. Add additional water as necessary if the beans begin to dry out during the cooking process.
- Remove and discard the avocado leaves from filling. Generously season filling with salt. Remove pan from heat, and set the filling aside to cool.
- Using a potato masher or a large spoon, coarsely mash the filling until it becomes thick enough to easily hold its shape when placed in a spoon.
- Assemble 16 tamales with the tamale batter and the black-bean filling, using large husks for wrappers and ties, and reserving smaller ones to line the steamer basket and cover the tamales.
- Prepare the steamer, and steam the tamales. Let the tamales stand until the batter has firmed. Serve the tamales warm with the chopped-tomato-and-serrano salsa.
OAXACAN BLACK BEAN SOUP
this recipe is from rick bayless mexican kitchen cookbook. it's a bit different as it uses no additional spices and contains shrimp. it tastes even better the second day.
Provided by chia2160
Categories Pork
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- place beans in a 4 qt pot, cover with 6 c water, bring to a boil.
- remove from heat and let it sit 1 hour, drain.
- add beans back to the pot with 6 c water, bring to a boil, lower to simmer.
- add chorizo, fennel, onions, chipoltes, partially cover the pot and simmer for 1 1/2-2 hours.
- use an immersion blender to puree the soup, or do it in batches in a blender.
- add the shrimp and cook for 3-4 minutes until done.
- heat oil in a skillet.
- add tortillas in batches, fry until crisp.
- drain on paper towels.
- serve the soup topped with tortilla strips and sprinkled with queso fresco.
Tips:
- To save time, use canned black beans. However, if you have the time, cooking dried beans from scratch will give you a more flavorful result. - Use a good quality Oaxacan black bean paste. This is the key ingredient in the sauce, so it's important to use a good one. - If you can't find Oaxacan black bean paste, you can make your own by simmering black beans with garlic, onion, and spices. - Don't be afraid to adjust the amount of chili peppers in the sauce to your own taste. - Serve the enfrijoladas immediately, while they're still hot. - Garnish the enfrijoladas with queso fresco, sour cream, and cilantro. ###Conclusion:
Enfrijoladas are a delicious and easy-to-make Mexican dish that is perfect for a weeknight meal. The combination of black beans, cheese, and salsa is sure to please everyone at the table. So next time you're looking for a new Mexican recipe to try, give enfrijoladas a try. You won't be disappointed!
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