Enchiladas de Huevo con Frijol 1939 (Egg and Bean Enchiladas)
These Enchiladas de Huevo con Frijol (Egg and Bean Enchiladas) make an easy and hearty breakfast or brunch, with all the flavors of Campeche.
About Exquisita Cocina de Campeche
This recipe is from the 1939 cookbook Exquisita Cocina de Campeche: 400 recetas experimentadas by Faustina M. Lavalle Hernández. Señora Faustina wrote the book after moving to Mexico city from Campeche. The author herself says in the book, ” I wrote this for friends married to campechanos (people from Campeche) so they could learn how to cook in the style of Campeche, and not have their husbands pining for the blue province, where the sky is blue, where the sea is blue.”
She also says, “it’s a compilation of family recipes, which have been tested many times, are those that are made in my house every day and have been tested by my numerous friends from the Capital and the States.” And she clarifies: “I am not a cooking teacher, nor have I been anyone’s disciple, what I do is solely as a hobby.”
Lavalle de Hernández M., Faustina. Exquisita cocina de Campeche : 400 recetas experimentadas. México : México : Imprenta “Londres”, 1939. [TX716.M4 L39 1939] Pp. 167.
Original Recipe
Enchiladas de Huevo con Frijol
Para 12 tortillas medianas, 6 huevos cocidos muy duros y desmenuzados con suficiente sal. El frijol negro se prepara conforme a la receta del mismo; se espesa bien disolviéndolo luego y pasándolo por un colador de aluminio. Para preparar la salsa, se pone a la lumbre una cazuela con 100 gramos de manteca y se fríen en ella: una cebolla, picada y 4 hojas de epazote; se le agrega un jitomate hervido, pelado, y disuelto en la misma agua donede se coció, que deberá ser como media taza. Se le agregan seis chilitos picantes verdes, enteros y se tapa dejándolo hervir por 15 minutos sazonándola de sal. Para hacer las enchiladas se mojan las tortillas en la salsa, se les pone luego un poco del huevo y se van colocando en un platón hondo procurando que queden apretaditas. Luego se les pone por encima el frijol colado espeso y por último la salsa. Se sirve caliente. Si se quiere se le agrega pepita de calabaza molida, de la que sirve para el pipián.
Translated Recipe
Egg and Bean Enchiladas
For 12 medium tortillas, 6 eggs hard-boiled and crumbled with enough salt. The black bean is prepared according to its recipe; It thickens well by dissolving it later and passing it through an aluminum strainer. To prepare the sauce, place a saucepan with 100 grams of lard on the fire and fry in it: a chopped onion and 4 epazote leaves; Add a boiled tomato, peeled, and dissolved in the same water where it was cooked, which should be about half a cup. Add six whole green chiles and cover, letting it boil for 15 minutes, seasoning it with salt. To make the enchiladas, dip the tortillas in the sauce, then add a little of the egg and place them on a deep plate, making sure they are tightly packed. Then the thick strained beans are put on top and finally the sauce. Served hot. If you want, you can add ground pumpkin seeds, the kind used for pipián.
Ingredients
Epazote: Is an aromatic herb with flat, green leaves with serrated edges, a strong medicinal aroma, and a distinct flavor reminiscent of oregano, thyme, pine, and citrus. You can find it at your local Mexican grocery store fresh or dried. You can substitute it with a combination of cilantro and oregano.
Frijoles colados: Translated to “strained beans”, and it refers to a method of preparation in which the beans were cooked until very tender then passed through a fine mesh sieve to remove the skins, leaving a silky puree. This can be done easily now with the blender.
Manteca: Is the Spanish word for lard, rendered pork fat, it was widely used in Mexico during the time period in which the book was written. You can substitute it with vegetable oil or the oil of your choice.
Jitomate: The Spanish word for tomato of the Roma variety.
How to Make Bean and Egg Enchiladas Step by Step
Boil 6 eggs for 11 minutes.
Peel them, and mash them with a fork, adding about 1/4 tsp. salt.
Blend 2 cups of canned, drained, black beans with one cup of broth or water.
Pass through a fine mesh sieve. Heat 1 tablespoon of lard in a medium skillet, add puree, and simmer for 5 minutes until they thicken slightly.
Simmer 1 tomato in water for 5 to 7 minutes. Blend with 3/4 cup of the tomato cooking water. Blend until smooth.
Heat lard over medium-low heat and add 1 chopped onion and 4 chopped epazote leaves. Cook for 5 minutes.
Pour in the tomato puree, add 6 green chiles, cover, and simmer for 15 minutes.
Dip a warm tortilla in the sauce.
Fill with egg.
Roll.
Assemble the rolled tortillas on a plate, pour the warm bean puree over them. Top with the remaining salsa and ground pumpkin seeds.
Expert Tricks and Tips
- You can substitute the lard with the vegetable oil of your choosing.
- Freshly made corn tortillas would work best with this recipe, but if you are using store-bought tortillas heat them up first (in oil, on the comal, or in the microwave) before dipping them in the sauce.
- If you can’t find epazote, use a combination of cilantro and oregano.
- The recipe doesn’t say, but you can add another whole green chile or habanero to the beans when they are simmering for an extra kick.
Serving
Serve immediately after assembling. They are great for breakfast or brunch!
Storing
They do not store well assembled, but you can store the pureed beans (frijoles colados), salsa, and egg separately in airtight containers in the fridge for up to 3 days.
More Enchilada Recipes
Some of our favorite enchilada recipes include Enchiladas Poblanas 1953, Enchiladas San Miguel 1979, Enchiladas Tapatias 1964, and Enchiladas al Estilo de Guadalajara 1918.
Enchiladas de Huevo con Frijol (Egg and Bean Enchiladas)
Ingredients
Filling:
- 6 large eggs
- 1/4 teaspoon salt
Frijoles Colados
- 2 cups canned black beans, drained
- 1 cup vegetable broth or water
- 1 tablespoon lard
Sauce:
- 1 large Roma tomato
- 1 tablespoon lard
- 1 large white onion, finely chopped
- 4 epazote leaves, chopped
- 6 small serrano peppers, whole
Assembly:
- 12 corn tortillas, freshly made
- 1/2 cup ground pumpkin seeds (pepitas)
Instructions
To Make the Filling
- Bring a medium saucepot of water to a boil. Slowly drop in the eggs with a slotted spoon, and boil for 11 minutes. Drain and transfer to an ice bath. Let them cool there for 5 minutes then peel and chop them. Transfer the chopped egg to a medium bowl, add salt, and mix
To make the Frijoles Colados
- In the blender combine the beans and broth, and puree until smooth. It should have the consistency of a thin cream soup. Heat lard in a large skillet over medium-low heat. Add the pureed beans and simmer for 5 minutes while stirring or until the beans thicken slightly. Season to taste with salt. Remove from the heat and set aside.
To Make the Sauce
- Bring water to a boil in a small saucepot, add the tomato, and cook for 6 to 7 minutes or until the skin bursts and the tomato softens. Remove from the water, peel the skin and transfer to blender with 3/4 cup of tomato cooking water. Puree until smooth.
- Heat lard in a medium skillet or pot over medium-low heat. Add onion and epazote and cook for 5 minutes or until the onion is tender and translucent. Pour in the tomato puree and add the serrano peppers. Reduce heat to low, cover, and simmer for 15 minutes. Season to taste with salt.
- Dip a warm tortilla into the sauce and fill with about 2 tablespoons of the egg. Roll tightly and place on a platter. Repeat with the remaining tortillas and egg filling. Reheat the bean puree, and pour it over the tortillas, top with the remaining tomato salsa, and sprinkle the ground pumpkin seeds on top.
Notes
- You can substitute the lard with the vegetable oil of your choosing.
- Freshly made corn tortillas would work best with this recipe, but if you are using store bought tortillas heat them up first (in oil, on the comal, or in the microwave) before dipping them in the sauce.
- If you can’t find epazote, use a combination of cilantro and oregano. *
- The recipe doesn’t say, but you can add another whole green chile or habanero to the pureed beans when they are simmering for an extra kick.
