V0: described, not machine-verified
Enfrijoladas
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Ingredients
- black or pinto beans2 (15-ounce) cans (undrained)
- chipotle peppers in adobo sauce1-3 peppers
- Chopped onions½ cup
- minced garlic3 cloves
- dried Mexican oregano¼ teaspoon
- Vegetable oil1 tablespoon (plus more for frying)
- vegetable stock1 ½ cups
- kosher salt1 ½ teaspoons
- corn tortillas12 tortillas
- queso fresco8 ounces (plus more for topping)
- sliced red onionsto taste
- chopped cilantroto taste
- Mexican cremato taste
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 380, protein 14, fat 18, carbs 42, fiber 10, sugar 5
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: isabeleats.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed