Tasty Enfrijoladas (Bean-Sauce Tortillas)

Steps

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1. 1
   Heat oil in a pot and add the tomato, seeded guajillo chiles, puya chile, onion piece, and garlic. Fry until lightly browned.
   ▶ ≈0:14
2. 2
   Once browned, add a little water and let the chiles soften.
   ▶ ≈0:36
3. 3
   Once the chiles are fully softened, transfer them with the tomato and other fried ingredients into a blender.
   ▶ ≈0:52
4. 4
   Add the allspice, black peppercorns, and a little salt, then blend everything together.
   ▶ ≈1:00
5. 5
   Add the cooked beans with a bit of water and blend into a smooth, thick bean sauce.
   ▶ ≈1:18
6. 6
   Pour the blended bean sauce into a pot with hot oil, add a little water, and bring it to a boil.
   ▶ ≈1:31
7. 7
   While the bean sauce simmers, prepare a Mexican salsa by dicing tomato, onion, cilantro, and serrano chiles into small pieces.
   ▶ ≈1:51
8. 8
   Combine the chopped ingredients in a bowl, season with a little salt, and mix — the salsa is ready. Set aside the washed, shredded cabbage as well.
   ▶ ≈2:19
9. 9
   While the bean sauce boils, heat oil in another pan and quickly pass each tortilla through the oil, just enough to soften without crisping.
   ▶ ≈2:44
10. 10
    Sprinkle a little cheese onto each oiled tortilla and roll it up.
    ▶ ≈2:59
11. 11
    Arrange the rolled tortillas on a plate, making as many as needed for your meal.
    ▶ ≈3:16
12. 12
    Ladle the cooked bean sauce generously over the rolled tortillas.
    ▶ ≈3:53
13. 13
    Top with the shredded cabbage.
    ▶ ≈4:02
14. 14
    Add a spoonful of the prepared salsa on top.
    ▶ ≈4:12
15. 15
    Finish with a drizzle of sour cream and a sprinkle of cheese, then serve.
    ▶ ≈4:20