Here you have a very easy and delicious traditional Mexican dish that can be serve as breakfast, lunch or dinner! This is a Family recipe so I hope you like it! Enjoy!!
- 2 ½ - 3 C Cooked Black Beans
- 2 ½ C Cooked and shredded Chicken
- 2 T Lard (pork fat)
- 12-15 Corn Tortillas
- Salt to taste
- ¼ - ½ Cup water
- 1 sliced Red Onion
- Queso Fresco
- Mexican Cream
In a blender, blend the beans with about ¼ - ½ cup of water and season them with salt to taste. Blend until you get a smooth sauce, that has the consistency of a soup, if you need to add more water feel free to do so.
In a skillet on medium heat add one tablespoon of lard and cook the bean sauce until it starts to boil. Once it starts to boil, taste the flavor and add more salt if needed. The sauce might have thicken a bit, so feel free to also add more liquid if needed. Once the sauce is ready set it aside for a minute.
Now in another skillet heat up one tablespoon of lard and heat up the tortillas for about 30 - 40 seconds on each side.
Once the tortillas are heated through and the bean sauce is also heated through, now you can start making your Enfrijoladas.
Dip the tortillas in the bean sauce, then remove them from the sauce and right on the center of the tortilla add some chicken, fold the tortilla in half or roll it like a taco, and continue to repeat these steps until you have all the Enfrijoladas done.
To serve: Spoon some more of the bean sauce over the Enfrijoladas, then top them with the Queso Fresco, the Mexican Cream and Red onion Slices.