Pairs well with Enfrijoladas with Chorizo, Chipotle, and Chicken Filling
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Enfrijoladas with Chorizo, Chipotle, and Chicken Filling
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Traditional Mexican enfrijoladas made with corn tortillas dipped in a flavorful bean sauce with chorizo and chipotle, filled with seasoned shredded chicken and fresh cheese, and served with cream, fresh cheese, onion slices, and avocado.
00:30:00 total
Serves 3
medium
Main Various
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Ingredients
- cooked beans with broth - 3 cups (pintos or flor de mayo beans, 3 cups)
- onion - 1/2 (half, grated)
- garlic cloves - 2 cloves (2 cloves, pressed)
- canned chipotle peppers - watch the video to see (without seeds, quantity to taste)
- chorizo - watch the video to see (for frying and flavor)
- oil - watch the video to see (a splash, if needed for frying)
- salt - to taste (to taste, added carefully due to salty ingredients)
- corn tortillas - watch the video to see (freshly made or store-bought)
- onion - watch the video to see (sliced into feather shapes for chicken filling)
- shredded cooked chicken - watch the video to see (for filling)
- cilantro - watch the video to see (chopped, for chicken filling)
- crumbled fresh cheese - watch the video to see (for filling and topping)
- cream - watch the video to see (for serving)
- onion slices - watch the video to see (thin slices for serving)
- avocado - watch the video to see (sliced for serving)
Instructions
- Prepare the bean sauce base: Grate half an onion and press two garlic cloves. In a hot pan, fry chorizo over medium heat, stirring constantly to melt the fat. If needed, add a splash of oil. Add grated onion and fried garlic, stirring constantly. Cook for 6-7 minutes until chorizo is half-browned and onion and garlic are cooked.
- Cook beans with chipotle: Add cooked beans with their broth and canned chipotle peppers to the pan. Let flavors blend over medium heat for 10 minutes. Turn off heat and let cool slightly.
- Blend the bean sauce: Add the bean mixture with broth to a blender and blend until smooth. If the sauce is too thick, add more bean broth or water to adjust consistency.
- Simmer the bean sauce: Pour the blended bean sauce back into the pan used for cooking chorizo and beans. Heat on low, stirring occasionally to prevent sticking. Adjust salt carefully, considering the saltiness of chorizo and chipotle. Add water if sauce thickens too much.
- Prepare the chicken filling: In a little hot oil, fry sliced onion over medium heat for 5 minutes until sautéed. Add shredded chicken and fry together with onion. Add chopped cilantro and season generously with salt.
- Prepare tortillas: Brush corn tortillas lightly with oil on both sides and warm them on a hot griddle until browned on both sides.
- Assemble enfrijoladas: Dip each tortilla in the warm bean sauce. Fill with chicken mixture and crumbled fresh cheese. Fold tortillas in half.
- Serve: Place three enfrijoladas per plate. Cover with more bean sauce. Garnish with cream, crumbled fresh cheese, thin onion slices, and avocado slices.
