This week I’ve been feeling quite nostalgic about my life in Mexico, you know, my life before I got married to “el inglés”. I guess it is because after so many months of being in lockdown, my heart really screams for better and happy times and for me those times mean Mexico.
Life there is so different, yes, I know, life in Mexico can be difficult and with a lot of struggles, but my family is there and now more than ever I wish I could be with them, so this week I’ve been cooking some of my favourite Mexican Food Memories recipes that either my mum or dad used to cook for us.
These flavoursome entomatadas are the mild cousins of enchiladas. My mum loves to make them until this day. They are very easy to make and you can stuffed them either with beans, shredded chicken, queso fresco or picadillo. I usually stuffed mine with beans and today I used butter beans that I mashed, but you can use refried black or pinto beans.
They are call entomatadas because the sauce that are drenched in, is made only with tomatoes, instead of using guajillos or any other Mexican chillies, commonly used to make the spicy cousin enchilada. They are very taste and a great option for a nice child friendly Mexican dinner.
Don’t forget to leave your comments below about this recipe if you make it. Your feedback is very important to me.
Enchiladas de Frijol
For the entomatadas
- 12 corn tortillas cold
- 2 tins finely chopped tomatoes good quality
- 2 tbsp tomato pure
- 2 cups vegetable oil
- 1 tsp salt
For the mashed butter beans
- 2 tins organic butter beans unsalted
- ¼ white onion finely chopped
- 1 garlic clove peeled, finely chopped
- 5 tbsp vegetable oil
- 1 tsp salt
- 1 hass avocado perfeclty ripe, sliced
- 1 cup feta cheese crumbled
- ½ cup sourcream
Mashed Butter Beans
- Open the butter beans tins and get rid of some of the liquid. Set aside.
- Heat the oil in a saucepan to medium heat and then add the onion and garlic. Sauté for 5 minutes and add the beans. Season with salt and bring them to a boil.
- Once they start boiling, mash them with a potato masher. Turn the heat off and set aside.
- Pour the finely chopped tomatoes in a blender and add the tomato pure and blend until smooth. Then pour this tomato sauce in a saucepan and cook for 5 minutes. Then transfer it to a frying pan.
- In another frying pan, pour the 2 cups of oil and heat it to medium heat for 5 minutes, then turn the heat down.
- To make the entomatadas, gather everything. Feta, sourcream, slices of avocado, mashed butter beans and some plates.
- Grab a corn tortillas and drench it into the tomato sauce, quickly take it out and using a pair of tongs place it in the oil (be careful, the oil might splash a bit), fry it for a few seconds and take it out very carefuly with the tongs and put it back into the tomato sauce.
- By now, the entomatada should be slightly cool down, take it with your hands, place it on a plate, put some mashed butter beans and roll it. Do the same thing with all the tortillas remaining.
- Once all the entomatadas are ready, scatter some crumbled feta, a dollop of sourcream and some avocado slices. Enjoy them with a nice agua fresca or a nice cold beer.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.