500 gm or 2 chicken thighs, boiled and broth reserved
¾ cup reserved chicken or bean broth
420g or 13/4 cups cooked beans or leftover mashed
10-12 corn tortillas (don't use flour)
1 small onion, finely chopped
3 garlic cloves, minced
splash of vegetable oil
2 tbsp chipotle sauce or 1 whole chipotle pepper, optional
salt, to taste
ground black pepper, to taste
Additional ingredients and optional toppings
Mexican queso fresco or cotija cheese or feta cheese*
finely chopped and/or sliced onion
Mexican crema or sour cream,
jalapenos or homemade Mexican salsa
Boil the chicken, allowed to cool and reserved broth. Once it has cooled enough to handle remove skin, and shred meat off the bones. (You can also use leftover roasted chicken, or chicken breasts if desired.)
Heat oil, saute onion and garlic until soft, then add the beans and chipotle sauce, cook for a coulple of minutes. Then blend with ¾ cup broth, but add a little at a time so the bean puree doesn't become to thin and watery. It should be a creamy sauce thick enough to coat each tortilla. Pour the bean puree back into pot/pan.
Heat the tortillas on a griddle or microwave(a few at a time) just to soften. Dip each tortilla into bean sauce, just like in the photos. Place on a plate and add a bit of the cooked chicken onto one half. Or for vegetarian version fill only with cheese and onion. Fold each filled tortilla in half, into a half moon shape, and repeat for each enfrijolada you'd like to prepare. Top with cheese, onion, jalapenos, or any of the other suggested toppings.
*Try to stick to the cheese suggestions. The so called grated "Mexican" spiced cheese packages will not taste well with this recipe.
Recipe by Spicie Foodie ™ at http://www.spiciefoodie.com/2013/05/02/enfrijoladas-de-pollo-or-chicken-enfrijoladas-for-cinco-de-mayo/