Good morning. Two weeks ago we covered ways to use up a stack of corn tortillas.

• Today’s recipe breakdown is one of our favorites — a higher protein enchilada variation commonly served around Mexico City restaurants and households.

RECIPE BREAKDOWN🤯

Enfrijoladas - A higher protein enchilada

Practical & easily assembled

Like enchiladas Potosinas, enfrijoladas usually get folded in half, instead of rolled, with fillings tucked inside. This makes them even easier to assemble than putting together a full enchilada casserole: just plate and fold over some oiled tortillas with filling, and then ladle sauce over, just like a restaurant would do.

Leftover Friendly

Enfrijoladas are the perfect meal to use leftover refried beans — they are similar to enchiladas but instead of a chili sauce, the tortillas are dipped in a pureed bean sauce, making them slightly higher protein.

The sauce has a more hearty texture, earthy flavor, and makes for a more satiating meal.

• Speaking of using leftovers, you can add pretty much anything you want as a filling. See below for ideas.

Customizable

Sauce options: Pinto or black bean are standard, but pretty much any bean pureed with aromatics will do. Use what you have in the pantry.

Filling options: Use what you want: cheese or meat, like cooked chorizo, shredded chicken, rajas (sauteed pepper strips — usually poblano), corn, or mushrooms are common.

Toppings: Garnish and make it look pretty! Try raw or pickled onions, cilantro, crumbled cheese, or a drizzle of crema.

RECIPE RECCOMENDATIONS🥡

Our version & related recipes…

First, check out our detailed enfrijolada recipe and method here:

But as mentioned, this recipe works great using leftover cooked beans. Try making enfrijoladas by pureeing either of these bean recipes:

• Mexico City Style Refried Black Beans

• Garlic Cumin Pinto Beans

And if beans aren’t your thing, you can always go for the standard chili sauce instead:

• Enchiladas Rojas

FOOD TRENDS 🚀

Raw milk cow shares

What’s the deal with raw, unpasteurized milk? Why isn’t it sold in stores?

Since the mid-1900s, milk sold for human consumption has been pasteurized to eliminate the risk of bacteria like E. coli, Listeria, and Salmonella.

Despite public health regulations, a small percentage of consumers still seek out raw milk. Because unpasteurized dairy products usually can’t be sold in stores, people often buy a 'share' of a cow from a farmer and receive raw milk in return as a workaround (although states have differing laws on the matter).

• Consumers who support the raw milk trend claim health and taste benefits or want to shop hyper-locally for their food and support individual farmers.

Big Picture: While the trend reflects growing consumer interest in minimally processed products and maximizing flavor and freshness of ingredients, the reality is that raw milk sales are unregulated by governing bodies (like the USDA and FDA) and thus carry the risk of foodborne illnesses.

For further reading, this FDA page compiles resources on the risks of raw milk and consumer/seller guidelines in the U.S.

READER Q&A 🧠

Proper produce storage

Answer:

Some vegetables should always be refrigerated, while others actually last longer on the counter.

Onions, garlic, and potatoes do better on the counter/in the pantry Putting those in the fridge can rot them out with moisture — they’re meant to store for months in dry, cool air.

• Likewise, sometimes tomato and strawberry packages instruct you to keep them on the counter because a fridge will be too cold and render them mushy.

Everything else should go in your fridge, in the crisper drawers. Citrus, fruits, and peppers look great out in a bowl in the kitchen, but they’ll shrivel soon. They last way longer in the fridge.

For herbs, we like keeping them in a sealed environment (produce bag, ziplock, or container) with some moisture but not extra wetness — a loose paper towel in there can help maintain proper humidity. Some people keep scallions alive in water, but we’ve found them to stay just as fresh in a sealed environment as the herbs.

• The exception is fresh basil, oregano, or sage. These wilt and go brown in the fridge — keep their stem in water on the counter.

How do you keep veggies, fruits, and herbs crisp? Send us your top tips — we’ll compile the advice in a future edition for everyone.

WINNING READER SUBMISSION 🏆

Seared scallop success

This week’s dinner winner is Zachary J., who made seared scallops served with mushroom risotto. Learn how to make risotto here.

Reply with your best home-cooked food photos for a chance to win & be featured!

EXTRA HELPINGS 🍽️

A read: Pie dough compilation

In a minute or less: Garlic tips

What we’re watching: Netflix’s Chef’s Table BBQ

Food science: Is Expensive EVOO Worth It?

_{Was this forwarded to you? Subscribe here.}

_{Not reaching your inbox? Try this.}

_{Need more inspiration? View the newsletter backlog}