Enfrijoladas Oaxaqueñas

Step by stepInstructions

1. Cook the beans with the quartered onion, garlic, epazote and salt until very tender, about 1 hour; drain, reserving some cooking broth.
2. Blend the beans with enough broth into a smooth, medium-thick sauce and season with salt; keep warm.
3. Heat the oil in a skillet and pass each tortilla through the hot oil for a few seconds per side to soften; drain on paper towels.
4. Dip each tortilla into the warm bean sauce, fill with chicken or quesillo, roll, and arrange seam-side down on a platter.
5. Cover the rolled tortillas with the remaining bean sauce and drizzle with crema.
6. Top with the quesillo, sliced onion and a few epazote leaves, and serve immediately.