Creamy Enfrijoladas Filled with Huevo a la Mexicana

Name: Creamy Enfrijoladas Filled with Huevo a la Mexicana
Prep time: 25 min
Cook time: 10 min
Yield: 3
Cuisine: Mexicana
Ingredients: 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

Carlos Lieja

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.

Reviewed by Editorial Team of Kiwilimón

Published: 27-09-2017

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.