Enfrijoladas de Pollo
Enfrijoladas are somewhat similar to enchiladas, but have one big difference: instead of chili sauce, it is served with a sauce of black beans ('frijol' is Spanish for 'beans'). The enfrijoladas are filled with pulled chicken, but for a vegetarian meal this can also be replaced for a type of vegetable, such as mushrooms or zucchini. This typical Mexican meal is ideal if you want to put something on the table quickly.
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.
Buen provecho! ('Enjoy your meal!')
Daniela regrets that Mexican cuisine is often confused with Tex Mex, while it has a very varied cuisine to offer. She told us more about this.
400 grams chicken (thigh) fillet
1 garlic clove
8-12 corn tortillas (2-3 p.p.)
1 can black bean spread (La Morena)
2 tsp coriander powder
Salt to taste
Toppings to serve
200 grams chorizo (vegetarian if necessary)
1 red onion
200 grams of sour cream
200 grams feta or penela
15 grams fresh coriander
Vegetarian? Replace the chicken with one of the following ingredients:
Or any vegetable of your choice.
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