Prepare this wonderful and delicious breakfast of Enfrijoladas with a creamy and spicy sauce with a touch of chipotle chili, filled with huevo a la mexicana, served with cream, fresh cheese, and fried chorizo. This combination is exquisite.
1/2 cups vegetable oil, for frying enfrijoladas and for egg
1/4 cups white onion, finely chopped
1/2 cups tomato, finely chopped
2 serrano chiles
5 eggs
1 pinch salt
1 cup pinto beans, cooked
1/2 cups sour cream
3 chipotle chiles in adobo sauce
9 corn tortillas
1/4 cups sour cream
1/4 cups queso fresco, grated
1/4 cups chorizo, fried
2 tablespoons fresh cilantro, finely chopped
Preparation
15 mins
10 mins
Low
Heat a skillet over medium heat with a tablespoon of oil, fry the onion, tomato, and serrano chili, add the beaten egg with a fork and stir until the ingredients are well cooked, season to taste with salt and set aside.
Add the cooked beans, cream, and chipotle chili to the blender, blend for 5 minutes or until you obtain a smooth sauce, season to taste. Pour the sauce into a small pot and cook for 10 minutes, set aside.
Heat a skillet over medium heat and fry the tortillas until soft, remove excess fat with paper towels. Fill the tortillas with the previously cooked huevo a la mexicana and place 3 pieces on a plate, drizzle with the bean sauce, serve with cream, cheese, chorizo, and cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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