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Enfrijoladas de Pollo

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.

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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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Want to get in the mood? Here a music suggestion!

Buen provecho! ('Enjoy your meal!')
Let us know what you tink about the recipe!Let us know what you tink about the recipe!

Daniela thinks it is a shame that Mexican cuisine is often confused with Tex Mex, while it actually has a very varied cuisine to offer. She told us more about this.

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