This month is ideal to organize or to find meal ideas to celebrate Cinco de Mayo, a date that each year gets more followers from many parts of the world. And since Mexican cuisine is so ample, tasty, and colorful, it is almost inevitable to also become another follower of this celebration. Furthermore, it’s also an excellent opportunity to taste the wide offering of dishes that Mexico has.
Many who are not from Mexico believe that since the Cinco de Mayo celebration is so popular, this might be an independence day celebration. However, it is not, as what is really celebrated is the commemoration of the Battle of Puebla, in which Mexico wins a battle to a foreign power for the first time, in this case against France.
Here in the United States it’s a party that definitely doesn’t go unnoticed, and many restaurants offer menus to adhere to Mexican food or something to make it more special.
Today, thanks to Azuñia Tequila, who sponsor the recipe that I present here, I am happy to share with you this fantastic meal idea, which from the very first bite you’ll be able to taste the classic flavors that identify the Mexican cuisine. This dish is simple to prepare, and can be served as an appetizer if you so desire, but it can also be accompanied with rice or some other side, that way being served as an entree.
I love having the opportunity to promote other dishes that are so tasty from this cuisine, other than the typical recipes often found everywhere.
That’s why I chose to prepare these exquisite Enfrijoladas, because you can also make them of chicken or beef, or (as in this case) only of black beans. It’s amazing that with such an easy preparation you can achieve flavors that are so amazing and addictive.
I hope you enjoy this fabulous recipe. I also encourage you to make this Cinco de Mayo celebration a memorable one for yourself and your guests, enjoying this meal in a more refined way by pairing it with Azuñia Tequila, which is a more sophisticated tequila that will definitely bring bliss to your palate. Please visit the website of Azuñia Tequila, in order to learn more about them, their line of products, and delicious cocktail recipes.
Finally, Azuñia Tequila has organized a “Cinco de Mayo Recipe” contest, in which Mi Diario de Cocina is participating with the Enfrijoladas recipe I’m presenting on this blog post. The link to vote is here:
I’d appreciate very much if you can vote for me DAILY until April 29th, 2016 (that day included). There are several prizes that will be awarded among the winning voters. More details and eligibility requirements are specified on the voting page.
- 1 can of black beans, rinsed
- 1 cup of chicken broth
- 1 teaspoon of oil
- ½ onion
- 1 jalapeño pepper, minced
- 2 garlic cloves, minced
- 1 teaspoon of oregano
- 1 teaspoon of chili powder
- ½ teaspoon of ground cumin
- 1 tablespoon of tomato paste
- 8 corn tortillas
- Canola or vegetable oil spray
- 1 cup of Monterey Jack or Havarti cheese
- 3 tablespoons of sliced thin scallions
- 1 tablespoon of fresh cilantro, minced
- Preheat the oven to 400°F (200°C).
- Process black beans and ½ cup of broth in a food processor or blender.
- Heat oil in a nonstick skillet over medium heat.
- Add the onion and jalapeño. Cook for about 4 minutes, until the onion gets softened.
- Then add the garlic, oregano, chili powder and cumin. Cook for 1 minute.
- Stir in the tomato paste and the processed beans. Cook for 2 minutes. Mix well.
- Spray both sides of the tortillas with oil, put them on a plate and cover with paper towel.
- Warm the tortillas up in the microwave oven for 1 minute.
- Work with the tortillas one by one, spreading the beans on top of each one, and then flip them over to coat both sides.
- Fold the tortillas into quarters, and then place them on a baking dish. When all of the tortillas are in the dish, sprinkle them with shredded cheese over the top and pour the rest of the chicken broth around them.
- Bake until the cheese is melted, i.e. for about 8 to 10 minutes.
- Garnish with scallions and cilantro.