#fOODIEfRIDAY wITH eMA vEGA

Hola! Ahí I love the smell of autumn. It makes me want to cook huge meals and play around in the kitchen for hours. I make all kinds of dishes, but sometimes I like to surprise Gabriel with something a little more traditional of Mexico. I thinking on this one for our Sunday brunch. It's a lazy day and he'll be home on a three day leave. Can you excited! Not so much about the cooking, but having my handsome man all to myself for three days. Oh yeah!

Perdón, I got off track there for a minute. ;)

I hope you like a little chile!

Enfrijoladas With Chile Guajillo

Ingredients
• 2 packages of Whole Black Beans
• 2 Guajillo Peppers green valley
• 16 thin Tortillas
• 2 cups pork rinds, chopped
• 1/4 Onion
• Cooking oil
• Grated cheese
• Sliced red onion
• Cream

Instructions
1) Clean and strip the peppers, roast them and soak in boiling water until very soft; Pureé with a little water and quarter onion, strain and pour into a saucepan with a tablespoon of oil. Cook over low heat.
 
2) Grind Whole Black Beans with broth and pour into the pot where you have the pepper, continue cooking a few minutes all together, if the mixture is too thick add more broth

3) Heat enough cooking oil to fry the tortillas, fry them quickly in one passing, drain excess fat and pass the bean broth you have in the pot, place on serving plates and fill with bits of pork rinds. Bathe with bean sauce accompanied by grated cheese, sour cream and onion. Serve.

Muchos besos y buen provecho, amigas!