Step 1. Prepare the pulled chicken

• Put a pan of water on the stove and add a lot of salt.

• When the water is boiling, add the uncut chicken (thigh) fillets with a clove of peeled garlic.

• Let everything cook for 30 minutes until the meat is tender.

• Then go to steps 2 and 3 (or read the story about Mexican food culture while you wait!).

• Remove the chicken from the water (don't throw the water away, this is your chicken stock) and tear it apart with two forks to make pulled chicken.

• Set the water mixture (the 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're making a vegetarian option).

• Put the mixture in a pan and season with the coriander powder (or ground coriander seeds yourself) and salt to taste.

• Let it simmer on low heat for 5 minutes.

• Then cut the chorizo into small cubes, slice the avocado, crumble the feta/panela, chop the fresh coriander and cut the onion into half rings.

• Fry the chorizo cubes briefly in a pan.

Step 3. Bake the tortillas

• Apply a layer of oil in a hot frying pan.

• Fry the tortillas for about 10 seconds per side. Note: the tortillas must remain soft.

Step 4. Serve the enfrijoladas!

• Fill the tortillas with the pulled chicken and fold them closed. Repeat for all tortillas.

• Place the desired amount of tortillas on a plate and add the sauce to coat the tops of the tortillas.

• Garnish the 'enfrijoladas' with the chorizo, red onion, avocado, sour cream, feta/panela and fresh coriander.

Cooking tip: Do you find raw red onion a bit too sharp? Place the chopped onion in a colander and pour boiling water over it. In this way, you will take the bite out of the raw onions.