Enfrijolada with Chucrut


500 gr. of Black Rounded Beans LA COMANDANTA

8 tortillas

1 slice of onion cut into small pieces

1 purple cabbage

Handcrafted Sea Salt LA COMANDANTA



For the chucrut:

  1. Cut the cabbage into thin strips leaving a large piece to use as a lid.
  2. Place in a good size container and add a tablespoon of salt (table salt should not be used as it is iodized and fluoridated).
  3. Massage the cabbage until the liquid runs out and covers the cabbage.
  4. Place in a glass jar and squeeze it as much as possible so that all the liquid covers it.
  5. We put the large piece that we set aside as a lid and put it together with a weight to make sure that all the cabbage is below the liquid.
  6. Cover the jar without closing it completely and leave it in a dark and dry place. It is left to ferment for approximately 2 weeks.

For the enfrijoladas:

  1. Fry the onion with a little oil.
  2. Blend the beans and incorporate with the onion.
  3. Heat over low heat until it boils. Fry the tortillas and bathe them with beans.
  4. Use the fermented chucrut to put it on top.


It is cultivated under traditional methods from Tepecoculco, State of Mexico. The black bean is a food rich in iron, very favorable to prevent anemia: essential calcium for the formation and maintenance of bones; potassium, regulator of blood pressure, among others.

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