Add to Collection
Go to Collections
This Enfrijoladas recipe is filled with shredded cooked chicken but sometimes are filled with chorizo or just a couple of spoons of crumbled fresh cheese. This is a basic recipe that you could adjust to suit your own taste. Please, read the cooking notes; you will be glad you did.
- 2 ½ cups of cooked pinto or black beans with their broth
- 2 cups of cooked shredded chicken or 3 cooked chorizos
- 2 avocado leaves slightly toasted in a skillet or comal optional
- 2 árbol peppers slightly toasted in a skillet or comal optional
- 2 tablespoons of vegetable oil
- 12 corn tortillas
- ¼ cup of vegetable oil for frying.
- Salt to taste
- ½ cup of Mexican cream
- ½ cup of crumble Mexican fresh cheese or farmer cheese About 3 oz.
- 1 onion finely chopped
- Optional Garnish: Chopped Cilantro
In a Blender place the avocado leaves and peppers with the cooked beans their broth. Blend until smooth, if it is too thick add water or chicken broth until you have the consistency of a sauce.
Heat the 2 tablespoons of oil in a skillet and add the bean puree; simmer for about 3 minutes and season with salt if needed. Set aside and keep warm.
Heat the rest of the oil in a skillet and fry briefly each tortilla, one by one on both sides. Drain and place in a warm plate. (This step is done quickly). Cover with an aluminum foil if you wish to do so.
Now you have two options here to assembly the Enfrijoladas:
You can immerse each tortilla in the bean puree; transfer to a plate and spread some of the chicken or chorizo and fold in half. Overlap each tortilla, spoon some cream, sprinkle crumble cheese and garnish with chopped onion and cilantro.
Spread a thin coat of the bean puree across the center of each tortilla and add the filling of your choice; fold the tortilla in half and place 2 in each plate; pour some of the bean purees over the tortillas. Garnish a spoon of cream, some sprinkles of cheese, chopped onion and cilantro. Serve Immediately.
The main ingredients of this dish — as bean puree, chopped onion, cooked chicken or cooked chorizo — could be prepared ahead of time and kept refrigerated. When ready to assembly just warm up the bean puree and your filling of choice.
Remember to avoid broken tortillas that are falling apart when making Enfrijoladas or enchiladas and use thicker tortillas or a day old tortillas if you bought them fresh made. If your tortillas are store bought, leave them outside the package overnight over your kitchen counter wrapped with a kitchen towel. Do not leave them to long or they will dry.