Enfrijoladas con Pollo

Creamy enfrijoladas with shredded chicken, a comforting Mexican breakfast classic.

Ingredients

• 2 cups Cooked and pureed black beans (for the sauce)
• ½ piece White onion, finely chopped
• 1 clove Garlic, finely chopped
• 1 tablespoon Lard (or neutral vegetable oil)
• ½ cup Chicken broth (for the sauce)
• Salt, to taste
• 6 pieces Corn tortillas
• ½ cup Vegetable oil (for frying tortillas)
• 1 cup Cooked and shredded chicken breast
• Mexican crema
• Crumbled queso fresco
• Thinly sliced red onion (optional)

Directions

1. Cook the bean sauce: Sauté finely chopped onion and garlic in lard. Add pureed black beans, chicken broth, and salt. Cook over low heat until a creamy consistency is achieved.
2. Soften the tortillas: Heat vegetable oil in a skillet. Pass each tortilla through the hot oil, just until it becomes flexible. Drain on paper towels.
3. Assemble the enfrijoladas: Dip each softened tortilla into the hot bean sauce. Place it on a plate, folded in half.
4. Fill with shredded chicken and bathe with more sauce if desired.
5. Finish with Mexican crema and crumbled queso fresco. Add sliced red onion if you want an extra touch.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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