Enfrijoladas
Chorizo, Goat Cheese, Mayakoba Bean Purée, TCHO Chocolate Sauce, Crème Fraîche, Chile Oil, Sesame Crisps
Chef Alan Sanz of Mírate | Los Angeles, CA
Yield: 4 servings
Adapted by StarChefs | July 2026 | Photo: Jessica TorRes
INGREDIENTS
Sesame Crisps:
100 grams black sesame seeds
100 grams white sesame seeds
35 grams maltodextrin
3 grams kosher salt
Mayakoba Bean Purée:
1 tablespoon beef tallow
2 tablespoons chopped white onions
1 clove garlic
2 cups cooked Mayakoba beans, reserving cooking liquid
Kosher salt
TCHO Chocolate Sauce:
20 grams TCHO Real Fudgy 70% single-origin Ghanaian dark chocolate
Bean broth
Kosher salt
Chorizo-Goat Cheese Filling:
8 ounces Mexican chorizo
4 ounces goat cheese
To Assemble and Serve:
Beef tallow
12 corn tortillas
Crème fraîche
Chile oil
METHOD
For the Sesame Crisps:
Heat oven to 325°F. In a mixing bowl, combine all ingredients and 25 grams water. Spread mixture into a thin layer on a silicone-lined sheet tray. Bake 10 minutes, or until crisp. Let cool. Break into small pieces. Transfer to an airtight container and reserve.
For the Mayakoba Bean Purée:
In a saucepan over medium heat, melt tallow. Add onions and garlic. Sauté alliums until soft and translucent. Add beans and 1 cup reserved bean cooking liquid. Simmer 5 minutes. Transfer to a Vitamix Commercial blender and purée until smooth. Pass through a fine mesh sieve into a nonreactive container. Season with salt. Set aside.
For the TCHO Chocolate Sauce:
In a saucepan over low heat, warm 1 cup Mayakoba Bean Purée. Add chocolate and whisk until chocolate is melted and fully emulsified. Adjust with bean broth until sauce is glossy and nappe consistency is achieved. Season with salt. Keep warm.
For the Chorizo-Goat Cheese Filling:
In a sauté pan over medium heat, cook chorizo until fully rendered and slightly crisp. Drain excess fat. Let cool. Fold in cheese until partially melted but still holding texture. Set aside.
To Assemble and Serve:
Transfer TCHO Chocolate Sauce to a shallow dish. Set aside. In a sauté pan over medium flame, melt tallow. Transfer to a shallow dish. Lightly coat tortillas in tallow followed by TCHO Chocolate Sauce. Transfer to a clean work surface and fill with desired amount Chorizo-Goat Cheese Filling. Fold in half. Repeat with remaining tortillas. Arrange 3 stuffed tortillas on each serving plate. Spoon additional TCHO Chocolate Sauce over top. Drizzle with desired amount crème fraîche and chile oil. Garnish with desired amount Sesame Crisps.
