Oaxacan Enfrijoladas (Black Bean-Sauced Tortillas)

History & Origin

Enfrijoladas are the humble but extraordinarily flavorful cousin of enchiladas. If enchiladas are bathed in chile sauce, enfrijoladas are submerged in a thick sauce of blended beans that achieves a velvety texture and a deep, earthy flavor. 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 flavor than those from other regions. When blended with negro chile (a unique-flavored dried Oaxacan chile) and hierba santa, a sauce of exceptional complexity is created. Oaxacan enfrijoladas are distinguished from those of central Mexico by the use of negro chile (also called chilhuacle negro or Oaxacan pasilla chile) which adds a smoky flavor 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 sour cream and the spicy heat of chile creates a complete gastronomic experience.