Ingredients
The following ingredients have 6 Servings
- 2 1/2 cups cooked pinto or black beans (with some of their cooking liquid)
- 2 cups cooked shredded chicken (6 oz cooked chorizos)
- 2 avocado leaves slightly toasted in a skillet or comal (optional)
- 2 árbol peppers slightly toasted in a skillet or comal (optional)
- 2 tablespoons of vegetable oil
- 12 corn tortillas
- 1/4 cup of vegetable oil for frying.
- Salt to taste
- 1/2 cup of Mexican cream
- 1/2 cup of crumble Mexican fresh cheese or farmer cheese (About 3 oz.)
- 1/4 cup onion finely chopped
- Optional Garnish: Chopped Cilantro
Instruction
- In a Blender place the avocado leaves and peppers with the cooked beans their broth. Blend until smooth, if it is too thick add water or chicken broth until you have the consistency of a sauce.
- Heat the 2 tablespoons of oil in a skillet and add the bean puree; simmer for about 3 minutes and season with salt if needed. Set aside and keep warm.
- Heat the rest of the oil in a skillet and fry briefly each tortilla, one by one on both sides. Drain and place in a warm plate. (This step is done quickly). Cover with an aluminum foil if you wish to do so.
- Now you have two options here to assembly the Enfrijoladas:
