Enfrijoladas de Pollo
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
557 kcal
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Course
Main Course
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Cuisine
Mexican
Enfrijoladas de Pollo
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Enfrijoladas de pollo are a variation of a traditional Mexican dish consisting of corn tortillas covered in a bean-based sauce.
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Ingredients
- 2 tablespoons butter , divided
- 1 tablespoon extra virgin olive oil
- 2 chile de arbol , adjusting the amount based on your spice preference
- 1-2 chile Morita , adjusting the amount based on your spice preference
- 1 small onion , chopped
- 2 cloves garlic , smashed
- 2 (15.5-ounce) cans kidney beans, pinto beans, black beans, or red beans, preferably low-sodium, drained and rinsed well
- 1 ½ cups water , plus more if needed
- 2 teaspoons Knorr chicken-flavored bouillon or kosher salt , adjust to taste
- 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
- 12 corn tortillas
- ⅓ cup cooking oil , for frying the tortillas
- 8 ounces queso fresco , plus more for topping
- 1 small onion , finely chopped for the filling (optional)
For Topping (Optional):
- cilantro , Chopped
- onion , thinly sliced
- Mexican crema
- avocado
Instructions
- In a large pan over medium heat, melt 1 tablespoon of butter with a drizzle of oil. Sauté the onion and garlic until fragrant and golden brown, being careful not to burn them, about 5 minutes.
- Add the dried chiles and cook over low heat, stirring constantly for 1 minute. Add ½ cup of water, cover, and cook until the chiles soften, about 10 minutes. Turn off the heat and let cool slightly.
- Transfer the chile mixture to a food processor or blender and add ½ cup of water, blending until smooth.
- Add the beans and the remaining ½ cup of water, then blend until smooth. If needed, add more water—it should have a liquid consistency, as it will thicken as it cooks.
- In the same pan, melt 1 tablespoon of butter over medium heat. Pour the bean mixture into the pan, then season with chicken bouillon.
- Cook over medium heat, stirring constantly until slightly thickened, about 15 minutes. Taste and adjust the seasoning with additional chicken bouillon or salt if needed.
- Heat ½ cup of oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to a plate lined with paper towels to drain excess oil.
- Repeat with the remaining tortillas. Place another layer of paper towels over them and press gently to absorb excess oil.
- If not frying, warm the tortillas in a skillet or microwave for 1 minute until soft and pliable.
- Combine shredded chicken, cheese, and onion in a large bowl and toss to combine. Season with salt and pepper if needed.
- To assemble the enfrijoladas, dip each tortilla into the bean sauce, then transfer to a plate. Place ¼ to ⅓ cup of chicken mixture across the center of each tortilla.
- Roll tightly or fold over like a taco. Pour the remaining sauce over the enfrijoladas, then top with the queso fresco. Serve immediately, garnished with sliced onions, fresh cilantro, and Mexican crema.
Equipments used:
Notes
- Store: Keep the bean sauce in an airtight container in the fridge for up to 2 days. Store tortillas and toppings separately to maintain freshness.
- Make-Ahead: Prepare the bean sauce and toppings in advance for quick assembly. Reheat the sauce before serving.
- Freeze: Not recommended—enfrijoladas taste best when freshly made.
- Store: Keep the bean sauce in an airtight container in the fridge for up to 2 days. Store tortillas and toppings separately to maintain freshness.
- Make-Ahead: Prepare the bean sauce and toppings in advance for quick assembly. Reheat the sauce before serving.
- Freeze: Not recommended—enfrijoladas taste best when freshly made.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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