My buddy Dave introduced me to enfrijoladas recently at a Santa Ana restaurant called Potzol den Cano and I have a continual craving for this dish, which is essentially enchiladas, but with bean sauce. It’s possibly the best way to use beans ever.
Wifey Nadia hates enchiladas because she’s not down with the red sauce (which I think is crazy), but she was in love with these because the black beans go so well with chorizo and shredded chicken. Keep reading for the how-to.
Season two chicken breasts with salt, pepper and Mexican oregano. Place in a Pyrex dish or roasting pan with a little bit of chicken stock, and cover tightly with foil. Cook in the oven on 300 degrees for 1 1/2 hours, until the meat is fall-apart tender.
You don’t have to use chorizo at all in the recipe, but, why wouldn’t you? Stick to a lower-fat sausage. If you’re an Orange County local, check out Ochoa’s in Santa Ana. The pork chorizo is 90 percent lean, but an even better choice is the chicken chorizo, pictured above. A half-yard is only $3.75 (cash only).
Take the meat out of the casing and saute over medium-high heat, breaking the meat apart with a spatula until it is a fine grind. I probably used 3/4 cup of cooked chorizo for this whole recipe.
Saute half an onion and 2 cloves of garlic in the same pan the chorizo was cooked in. If you didn’t use chorizo, just start from this step using a teaspoon or two of olive oil.
When the veggies are softened, about 7 min., add 1 can of black beans (drained) and 2 cups of water or chicken stock. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
To make the sauce, you can mash the beans continually until they make a fine paste, or use a blender/immersion blender as I did. The mixture was a little watery still, so I just kept the heat on until the liquid cooked out, leaving me with a thickened, loose bean paste.
When the chicken is done, place in a bowl or shallow dish and break apart with forks. It should shred easily.
If using chorizo, you can combine the sausage with the chicken for extra flavor.
Pick a good quality corn tortilla–again, if you’re an OC local, finding fresh ones isn’t hard to do–and warm them until pliable in a pan.
Give each tortilla a quick dunk in the bean paste. Make sure to get both sides.
Put a small handful of filling in each tortilla and roll it up, similar to the way you would make an enchilada.
Three enfrijoladas is a filling portion. When you roll out however many you want, coat with more bean paste. You can finish them with a little more chorizo if you’d like, and don’t forget a sprinkle of queso fresco and chopped cilantro.
Then dig in!