Enchiladas Rojas
Serves 1
Directions
- 1Place washed black beans, 4 cups water, half an onion, garlic, cilantro, chicken bouillon, and sea salt into an Instant Pot, then pressure cook.
- 2Sauté sliced onion in a pan with oil, add cooked black beans, and mash.
- 3In a blender, combine tomatoes, remaining half-onion, chicken bouillon, achiote, and water, then blend.
- 4In a pan, sauté onion with oil, add rice, pour in the tomato mixture through a sieve, cover, and cook until done.
- 5Remove stems and seeds from dry chilies, boil in water for 5 minutes, then blend with garlic, onion, tomato, and chicken bouillon.
- 6Fry the sauce in a pan.
- 7Fry corn tortillas briefly in oil, dip in the red chili sauce, fill with shredded chicken, and roll.
- 8Top the enchiladas with more red sauce, sour cream, queso fresco, and shredded lettuce.
Ingredients
- 1 bag black beans
- 4 cup water
- 1 onion, halved
- 2 clove garlic
- 1 bunch cilantro
- 1 tbsp chicken bouillon
- 1 tsp sea salt
- 1 tbsp cooking oil
- 1 cup rice
- 5 whole roma tomato
- 1 tsp achiote powder
- 8 whole dry red chili
- 1 cup shredded rotisserie chicken
- 1/4 head iceberg lettuce, shredded
- 5 whole corn tortillas
- 2 tbsp sour cream
- 2 tbsp queso fresco
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