Mexican Enfrijoladas
We will teach you how to make enfrijoladas in a very easy way, as this is a typical dish from the Oaxaca region in Mexico. They consist of corn tortillas bathed in bean sauce. They can be filled with scrambled eggs, chicken, or served plain.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 12 tortillas
- 1/2 cups vegetable oil, for frying the tortillas
- 3 cups pot bean, with broth
- 2 cloves garlic, roasted and peeled
- 1/4 onions
- 2 dried árbol chiles, fried
- 1/2 chicken breasts, cooked and shredded
- 2 chorizos, fried and cut into slices
- 150 milliliters sour cream
- 1/4 bunches fresh cilantro, only the leaves
- 2 dried árbol chiles, fried
Preparation
25 mins
10 mins
Low
- Fry the chorizo in a pot until cooked, remove and set aside, leaving the fat released in the pot.
- Fry the onion and garlic in the chorizo fat, and when the onion is well browned, add the beans with their broth and cook for 10 minutes, add the chili and blend everything in the blender, season with salt and pepper, and return to the heat on very low to keep the preparation warm.
- Heat the oil in a pan and briefly dip the tortillas in the fat just to soften them, then transfer them to the bean sauce, fill with chicken, arrange 3 enfrijoladas on a flat plate, and cover with a bit more bean sauce.
- To accompany and finish the preparation, add cream, slices of fried chorizo, and washed and disinfected cilantro leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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