Enfrijoladas
Directions
- 1Fry the chiles and onions.
- 2Fry the chiles and onions.
- 3Fry the chiles and onions.
- 4Add the pinto beans and fry for about 10 minutes.
- 5Add the pinto beans and fry for about 10 minutes.
- 6Add the pinto beans and fry for about 10 minutes.
- 7Add everything to a blender.
- 8Add everything to a blender.
- 9Add everything to a blender.
- 10Add additional water if you want your sauce to be more watery.
- 11Add additional water if you want your sauce to be more watery.
- 12Add additional water if you want your sauce to be more watery.
- 13Add chicken bouillon and blend.
- 14Add chicken bouillon and blend.
- 15Add chicken bouillon and blend.
- 16Add the mix back to the pan to heat up.
- 17Add the mix back to the pan to heat up.
- 18Add the mix back to the pan to heat up.
- 19Fry the tortillas for about 30 seconds on each side.
- 20Fry the tortillas for about 30 seconds on each side.
- 21Fry the tortillas for about 30 seconds on each side.
- 22Combine the queso fresco and the onion.
- 23Combine the queso fresco and the onion.
- 24Combine the queso fresco and the onion.
- 25Dip the tortillas into the beans sauce.
- 26Dip the tortillas into the beans sauce.
- 27Dip the tortillas into the beans sauce.
- 28Build the enfrijoladas with cheese.
- 29Build the enfrijoladas with cheese.
- 30Build the enfrijoladas with cheese.
- 31Add cream and lettuce.
- 32Add cream and lettuce.
- 33Add cream and lettuce.
- 34Add cheese.
- 35Add cheese.
- 36Add cheese.
Ingredients
- 3 chile guajillo
- 3 chile guajillo
- 3 chile guajillo
- 2 onion
- 2 onion
- 2 onion
- 1 cup pinto beans
- 1 cup pinto beans
- 1 cup pinto beans
- 1 cup water
- 1 cup water
- 1 cup water
- 1 tsp chicken bullion
- 1 tsp chicken bullion
- 1 tsp chicken bullion
- 6 tortillas
- 6 tortillas
- 6 tortillas
- 1 cup queso fresco
- 1 cup queso fresco
- 1 cup queso fresco
- 1 half onion
- 1 half onion
- 1 half onion
- 1 cup cream
- 1 cup cream
- 1 cup cream
- 1 cup lettuce
- 1 cup lettuce
- 1 cup lettuce
Equipment
panblender