Hacienda Style Enfrijoladas

Directions

In a saucepan, heat the oil and brown the onion. Incorporate the beans and stir with a wooden spoon; add 2 tablespoons ground avocado leaves and stir. Season to taste. Divide the beans into two and save one half for the dough. Pass the other half to a deep skillet; add the hot water, cook slowly, and season to liking. This bean should have a thick consistency, as it will be used to drench the enfrijoladas when serving them; keep warm. The remaining beans that were cooked in the pan in the preparation of the tortillas; let it cool.

Put the dough in a glass container and work with a little water; add the rest of the avocado leaves ground and the thick bean pure. Work until obtaining a homogeneous mass. Let stand for 20 minutes. Preheat a comal and prepare the machine for tortillas with two plastics. Take a slice of dough and form pellets; put it on one of the plastics, place the other on top and close the machine pressed from side to side in the even shape. Carefully remove the plastics and drop the tortilla into the hot comal. Crop them from side to side until they sponge, taking care that they do not dry up; remove them and wrap them in a cloth napkin to keep them warm and humid.

In a glass bowl, combine avocados with onion, chiles and salt to taste. This should be prepared at the last moment. In a pan, heat the oil and fry the chilli peppers on one side and another until crisp; be careful not to burn them because they will taste bitter. Sprinkle with salt and salt.

Reheat the tortillas and fill them with the avocado prepared, fold them and place them one after another on a platter. Cover them with the hot bean sauce and sprinkle with cheese, onion and chopped chile. Garnish with fried pasilla chiles. Serve immediately.