Oaxacan Enfrijoladas (Black Bean-Sauced Tortillas)

History & Origin

Enfrijoladas are the humble but extraordinarily flavourful cousin of enchiladas. If enchiladas are bathed in chilli sauce, enfrijoladas are submerged in a thick sauce of blended beans that achieves a velvety texture and a deep, earthy flavour. In Oaxaca, enfrijoladas are particularly prized because the state produces some of Mexico's finest black beans. Oaxacan beans, small and intensely black, have a more concentrated flavour than those from other regions. When blended with negro chilli (a unique-flavoured dried Oaxacan chilli) and hierba santa, a sauce of exceptional complexity is created. Oaxacan enfrijoladas are distinguished from those of central Mexico by the use of negro chilli (also called chilhuacle negro or Oaxacan pasilla chilli) which adds a smoky flavour with notes of dark chocolate and earth. Hierba santa, the characteristic anise-scented herb of Oaxaca, contributes its unmistakable fragrance. This dish is the quintessential Sunday breakfast or brunch in many Oaxacan families. The combination of soft tortilla soaked in thick bean sauce, the freshness of Oaxacan cheese, the acidity of soured cream and the spicy heat of chilli creates a complete gastronomic experience.