I still am not sure how I will celebrate Mexican Independence Day this year…. I know there will be a grito contest down the street from me, but I may have had enough of my own gritos with my webisode for a little while. Maybe I’ll invite a few friends over for a plato of Chef Aquiles Chavez’s Avocado Enfrijoladas. Chef Aquiles Chavez is considered one of the best chefs in Mexico, he is the host of Aquilísimo, The Touch of Achilles, and Achilles in Houston…. 3 of the Most Watched cooking shows in Mexico, and also seen in the U.S. on the Utilísima Network. Now I have to see what all the fuss is about…. I guess it’s settled, I will be having this delectable dish for Fiestas Patrias.
Ingredients for Avocado Enfrijoladas:
Recipe by: Chef Aquiles Chavez
1 – tablespoon olive oil
3/4 – cup white onion, chopped
1 – chile de arbol
1 - cup chicken broth
3 – ripe Avocados from Mexico, halved, pitted and peeled
1 cup Queso Fresco, cut into ¼-inch cubes (or soft feta cheese if you prefer)
1/4 cup fresh cilantro, chopped
1 serrano chile, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 cups cooked black beans with everything and broth or 1 can of black beans (15.5 ounces), drained and rinsed
8 corn tortillas
1/4 cup white onion, chopped
1/4 cup shredded monterey jack cheese
1 ripe avocado from Mexico, halved, diced
2 tablespoons chopped cilantro, optional for garnish
In a medium skillet, heat oil over medium heat and add ¼ cup of onion and chile de arbol, mixing constantly until the onion is golden brown (about 5 minutes). Add the chicken broth and when it boils, reduce heat and simmer for 5 minutes.
Meanwhile, in a bowl, mash the avocado. Then add the diced cheese, the remaining onion, cilantro, serrano chile, salt and pepper and mix lightly.
Heat a griddle or heavy skillet, and add a tortilla. Heat the tortillas for 30 to 60 seconds per side. Place the tortilla in an area with enough space to fill the 8 enfrijoladas. Fill the center of the tortilla with avocado ⅓ cup mixed and roll the tortilla. Repeat steps 8 times or until the end of the avocado mixture.
Take the chicken broth mixture, remove the chile de arbol. Then, pass the chicken broth and beans to a blender and blend until you reach a creamy consistency. Transfer the bean mixture to the pan to a boil (about 5 minutes). Separate ½ cup bean sauce and divide the rest among 4 plates. Place 2 rolls on sauce on each plate and sprinkle with remaining bean sauce. Serve with cubes of avocado, onion, shredded cheese and cilantro, if desired.