Name: Potato Enfrijoladas with Chorizo
Prep time: 40 min
Cook time: 30 min
Yield: 3
Cuisine: Mexicana
Ingredients: 2 cups chorizo; 1/2 cups red onion, finely chopped; 1 cup potato, cooked and diced; 1 cup bacon, for the sauce; 1 cup onion, quartered, for the sauce; 2 cloves garlic, for the sauce; 1 cup pinto beans, cooked, for sauce; 5 árbol chiles, dry, for the sauce; 1/4 cups epazote, for the sauce; 1 tablespoon oregano, for the sauce; 1/4 teaspoons allspice berry, for the sauce; 1 cup bean broth, for the sauce; 1 cup whipping cream, for the sauce; 1 pinch salt; vegetable oil; 9 corn tortillas; sour cream, for serving; queso fresco, for serving; red onion, for serving; fresh cilantro, for serving

Preparation

10 mins

30 mins

Low

For the filling, heat a skillet over medium heat and cook the chorizo until browned and it releases some fat, add the onion and cook for a few minutes, stirring constantly. Mix in the potato and cook for 3 minutes, season and set aside. Heat a skillet over medium heat and cook the bacon until it releases some fat, add the onion, garlic, beans, árbol chili, epazote, oregano, allspice and cook for 5 minutes. Incorporate the bean broth and cook for 15 minutes, remove from heat and cool slightly. Blend with the heavy cream, season with salt and set aside.