MEXICO
Enfrijoladas de Pollo
40 minutes
4 persons
Easy
Enfrijoladas are somewhat similar to enchiladas, but have one big difference: instead of chili sauce, they are served with a black bean sauce ('frijol' is Spanish for 'beans'). The enfrijoladas are filled with pulled chicken, but this can also be easily replaced with a vegetable such as mushroom or zucchini for a vegetarian meal. This typical Mexican meal is ideal if you want to put something on the table quickly.
Preparation
Step 1. Make pulled chicken
Place a pan of water on the stove and add plenty of salt.
When the water boils, add the uncut chicken (thigh) fillets with a clove of peeled garlic.
Let everything cook for 30 minutes until the meat is done.
Then go to steps 2 and 3. (Or read the story about Mexican food culture while waiting !)
Remove the chicken from the water (don't throw the water away, this is your chicken stock) and pull it apart with two forks to make pulled chicken.
Set the water mixture (stock) aside.
Step 2. Prepare the black bean sauce and toppings
Mix the black bean spread with 1.5 cups of chicken stock (or vegetable stock if you are making a vegetarian option).
Place the mixture in a pan and season with the coriander powder (or ground coriander seeds) and salt to taste.
Then let it simmer for 5 minutes on low heat.
Then cut the chorizo into small cubes, cut the avocado into slices, crumble the feta/panela, chop the fresh coriander and cut the onion into half rings.
Briefly fry the chorizo cubes in a pan.
Step 3. Bake the tortillas
Apply a layer of oil to a hot frying pan.
Fry the tortillas for about 10 seconds per side. Please note: the tortillas must remain soft.
Step 4. Serve!
Place the tortillas, fill them with the pulled chicken and fold them closed. Repeat this for all tortillas.
Place the desired amount of tortillas on a plate and add the sauce to cover the top of the tortillas.
Garnish the 'enfrijoladas' with the chorizo, red onion, avocado, sour cream, feta/panela and fresh coriander.
Cooking tip: Do you sometimes find raw red onion a bit too sharp? Then put the chopped onion in a colander and pour boiling water over it. This just takes the sharp edge off the onion.
Ingredients
400 grams of chicken (thigh) fillet
1 clove garlic
8-12 corn tortillas (2-3 pp)
1 can of black bean spread (La Morena)
2 tsp coriander powder
Olive oil
Salt to taste
Toppings for serving
200 grams chorizo (possibly vegetarian)
1 red onion
2 avocados
200 grams of sour cream
200 grams of feta or penela
15 grams of fresh coriander
Vegetarian option
Replace the chicken with one of the following ingredients:
Grated zucchini
Finely chopped mushrooms
Mashed potatoes
Or a vegetable of your choice.
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