Name: Tortillas in Black Bean Sauce
Yield: Makes 6 servings
Ingredients: 1 pound dried black beans, rinsed; 1 cup chopped white onion; 4 large fresh epazote sprigs or marjoram sprigs; 2 tablespoons lard or corn oil; 2 large garlic cloves, halved; 1 1/4 teaspoons aniseed, ground or finely crushed in plastic bag or in mortar with pestle; 1/2 cup corn oil (for frying); 18 5- to 6-inch-diameter white corn tortillas; 1 1/2 cups crumbled queso fresco or feta cheese (about 6 ounces); 1/2 cup chopped fresh cilantro; 6 tablespoons crema mexicana* or sour cream; 3 pickled jalapeño chiles, halved lengthwise

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Tortillas in Black Bean SauceMark Thomas

Enfrijoladas

Enchiladas, entomatadas, and enfrijoladas are all different preparations that take a corn tortilla and bathe it in a sauce of chiles, tomatoes, thick cream, or — as they prefer in Oaxaca — long-simmered black beans. While it is traditional to fold them into quarters or thirds, you can also fold them over once. Wait to season the beans with salt until they are just soft.

Recipe notes

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