Enfrijoladas de jamón take me back to my childhood. The kitchen wasn’t just the most important room in the house where my mother cooked delicious meals but also where she made memories.
- 16 corn tortillas
- 8 slices ham
- 5 cups cooked beans with some of their cooking liquid – our recipe for beans
- ½ cup cooking oil
- ½ cup chicken broth
- ¼ panela cheese or queso fresco
- ½ cup crema or sour cream
- 1 tsp salt + to taste
Blend the beans with a little bit of the liquid they were cooked in with the chicken stock and 1 tsp. of salt until smooth.
Pour the blended beans into a frying pan.
Cook over low heat for 20 minutes until the sauce has darkened and becoming slightly thicker. Taste and adjust the salt if necessary.
ASSEMBLING THE ENFRIJOLADAS
Fry each tortilla in medium hot oil for about 10 seconds each side. Remove before they start to harden or become crunchy.
Drain the tortillas on paper towels to remove the excess oil.
On each tortilla, add 1 slice of ham and fold the tortilla in half.
Place 3 or 4 ham filled tortillas on a plate.
Spoon a generous amount of the bean sauce over the enfrijoladas.
Top each enfrijolada with a slice of cheese and a spoonful of crema or sour cream.