Recipe by Karen Hursh Graber
Makes 6 servings
2 ½ c. cooked beans in their broth
1 chipotle chile in adobo
Salt to taste
Vegetable oil as necessary for soft frying
12 corn tortillas
2 c. shredded cheese or chicken
Mexican crema for drizzling
Crumbled queso fresco for sprinkling
Place the beans and their broth in a blender with the chipotle in adobo and salt to taste. Blend to the consistency of a thick gravy. If too thick, add more broth. The puree should coat the back of a wooden spoon.
Transfer the bean puree to a saucepan. Simmer over low heat to keep warm while the tortillas get filled.
In a large skillet, heat oil for soft frying the tortillas, adding more oil as necessary. Remove softened tortillas to a plate. Fill with the cheese or chicken. Fold each filled tortilla in half. (These are called dobladas.)
When all tortillas are filled, return each to the skillet, pressing down gently. Using a spatula, lift each filled tortilla out of the skillet and into the bean sauce. Submerge in the sauce, then lift onto a serving dish.
Plate two bean-smothered tortillas on each dish, and ladle more bean sauce over them. Drizzle with crema and sprinkle queso fresco over all.