Steps in Preparation

01:55 – Preparing Tomatillo Sauce and Tomato Roasting
14:43 – Preparing Frijoles Borrachos (Drunken Beans)
23:10 – Blending Sauce
27:14 – Assembly of Enchiladas
36:20 – Preparing Salad
42:50 – Plating of Meal

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Authentic Mexican Enchiladas and Drunk Beans with Chef Lois Ellen Frank

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Mexico is country with a very diverse palate. In the long history of cultural assimilation, it has been a major influence on New Mexican food. In this virtual class, you will learn to prepare goats cheese enchiladas with tomatillo sauce and frijoles borrachos. This can easily be a great vegetarian meal!

Ingredients and Specialty Cookware Available at the SFSC Marketplace

  • Epazote
  • Pinto Beans - Ness Farms
  • SFSC Grill
  • Chamba Rectangular Baking Dish
Shop the SFSC Marketplace

Other Ingredients

  • Garlic
  • Yellow onion
  • Red onion
  • Salt
  • Black pepper
  • Brown sugar
  • Jalapeño chiles
  • Poblano chiles
  • Red bell pepper
  • Yellow bell pepper
  • Cilantro, chopped
  • Tomatillos - 1/2 gallon (about 35)
  • Peanut oil
  • Olive oil
  • Corn tortillas
  • Fresh goat cheese
  • Asadero cheese - shredded (or Monterey Jack)
  • Chicken or vegetable stock
  • Dark Mexican beer (Negro Modelo is excellent)

Frijoles Borrachos (Drunk Beans) - Serves 12

  • 1 pound dried pinto beans
  • 4 cloves garlic
  • 2 teaspoons epazote, dried
  • 1/2 yellow onion, peeled and cut in half
  • 1 Tablespoon salt
  • 1/2 Tablespoon brown sugar
  • 2 jalapeño chiles, diced
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 medium red onion, diced
  • 2 Tablespoons peanut oil
  • 1 12 ounce bottle of dark Mexican beer (Negro Modelo is excellent)
  • 1/2 cup fresh cilantro, chopped
  1. Rinse and soak the beans overnight with enough water to cover by 3 to 4 inches (can be cooked in a pressure cooker).
  2. The next day, drain and put the beans in a pot with enough water to cover by 3 inches.
  3. Add the garlic cloves, epazote, and onion and bring to a boil for 10 minutes. Reduce the heat and simmer until the beans are tender.
  4. Add the salt and brown sugar near the end of cooking. Turn heat off and leave the beans to soak in their own juices.
  5. In a large skillet, sauté the jalapeño, bell peppers and red onion in peanut oil until tender.
  6. Add the beer and cook on high heat for 2 minutes. Turn off the heat and add the cilantro.
  7. Add the contents of the sauté pan to the pot of beans. Adjust seasoning.

Goat Cheese Enchiladas with Tomatillo Sauce - Serves 8

But to increase the servings, simply increase the number of scallops

For the Enchiladas:

  • 1 1/2 pounds fresh goat cheese
  • 1/4 pound shredded asadero cheese (or Monterey Jack)
  • 1 Tablespoon dried epazote
  • 1 teaspoon freshly ground black pepper
  1. In a mixing bowl, blend the cheeses, epazote and pepper.
  2. Set aside.

For the Tomatillo Sauce:

  • 1 yellow onion, divided
  • 1 Tablespoon olive oil
  • 4 cloves garlic, minced
  • 1/2 gallon tomatillos (about 35) husks removed and quartered
  • 4 poblano chiles, roasted, peeled and seeds removed then cut into strips
  • 6 cups chicken or vegetable stock
  • 1 bunch fresh cilantro
  • Salt and pepper
  1. In a large saucepan, sauté onion in oil until translucent.
  2. Add the garlic, tomatillos and poblanos. Stir and sauté for 2 minutes.
  3. Add the stock and bring to a boil for 5 minutes. Reduce the heat to simmer for about 15 minutes.
  4. Chop the cilantro and add it to the sauce just before pureeing in a blender or food processor. Add salt and pepper to taste.

For Assembly:

  • 16 corn tortillas (heated in oil until soft and pliable)
  • 1/4 cup asadero cheese

Preheat oven to 350º

  1. Pour 1 cup Tomatillo Sauce in a glass or ceramic casserole and spread evenly on bottom.
  2. Fill tortillas with 3 to 4 Tablespoons of the cheese mixture. Roll and place in the casserole, seam side down. Cover with remaining Tomatillo Sauce, sprinkle with cheeses and bake at 350 degrees for 10 to 15 minutes.