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Enfrijolades

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Slight variation on the traditional Tortilla, this dish (known as enfrijolades) combines a whole host of flavours – ranging from the Spices and herbs, through to the Chilli Beef and Refried Beans.

Tortillas

Serve it with Guacamole and Salsa, to help it become a more filling lunch or snack!

To Serve 4
75g Wholemeal Flour
2tsp Lard
50ml Water
2tbsp Oil
450g Canned Borlotti Beans, drained
2 Onions, peeled and finely chopped
1tbsp Chopped Fresh Coriander
175g Minced Beef
1 Red Chilli, sliced
1/2tsp Chilli Powder
2 Garlic Cloves, peeled and finely chopped
2tbsp Tomato Puree
Soured Cream
Guacamole
Salsa

1. To make the Tortilla, sift the Flour into a large dry bowl, then rub the Lard into it, until the mixture resembles Breadcrumbs. Stir in the Water to make a soft dough, then knead on a floured surface and cover with a warm, damp towel, then leave for an hour.
2. Divide the Dough ball into four equal portions, then shape into balls, before flattening with a rolling pin. Heat a large heavy based pan over a medium heat until the pan is very hot.
3. Place one Tortilla portion in the pan, fry for thirty seconds on one side, then turn over and cook for a further ten seconds. Keep warm in a low heated oven, and repeat with the other portions to make four Tortillas.
4. To make the re-fried beans, heat the Oil in a large pan, then add the Beans and half of the chopped Onion to the pan, cooking for around fifteen minutes. Mash lightly with a fork, add the chopped Coriander, and then cook for another ten minutes.
5. In a new pan, dry-fry the Minced Beef, add the remaining Onion and sliced Chilli in a large pan for three minutes, stirring all the time. Add the Chilli Powder, Garlic Cloves and Tomato Puree to the pan, then cook over a low heat for ten more minutes until hot through.

To serve, layer the Tortilla, with the Beans on top, then the Chilli beef on top, with a small amount of Soured Cream on top. Serve on a plate with Guacamole and Salsa.

Photo Courtesy of: shannonpatrick17

Mixed Bean Chilli

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Colourful, taste and cheap to make, this dish makes a superb mid-week supper, especially when served with rice.
Mexican Bean Chilli
Because of the time taken to soak, pre-cook and cook, it’s best to plan well in advance, and then use a slow cooker, left on all day whilst you’re out. Make sure you vigorously boil the Kidney Beans and Black beans to destroy the toxins that are in them.

To Serve 6
2tbsp Corn Oil
1 Onion, chopped
1 Garlic Clove, finely chopped
1 Fresh Red Chilli, finely chopped (deseed if you want less heat)
1 Yellow Pepper, deseeded and chopped
1tsp Ground Cumin
1tbsp Chilli Powder
115g Dried Red Kidney Beans
115g Dried Black Beans
115g Dried Pinto Beans
1l Vegetable Stock
1tbsp Sugar
Salt and Pepper

1. Heat the Oil in a large, heavy-bottomed Saucepan and add the Onion, Garlic, Chilli and Yellow pepper and cook over a medium heat, stirring occasionally for five minutes. Mix in the Cumin and Chilli Powder, and stir for one to two minutes. Add the drained beans and stock and bring to the boil and keep boiling for fifteen minutes.
2. Pour the mixture to the Slow Cooker, cover and cook for around ten hours until the Beans are tender – if you’re leaving it for the entire day, it’s worth putting a little extra liquid in to make sure it doesn’t dry out too much.
3. Season with Salt and Pepper, ladle a third into a bowl, and mash well using a Potato Masher. Return the mashed beans to the Slow Cooker, and stir in well with the sugar.
4. Serve, sprinkled with Chopped Fresh Coriander

Photo Courtesy of: KSDigital