Directions
- 1Fry the chiles and onions.
- 2Add the pinto beans and fry for about 10 minutes.
- 3Add everything to a blender.
- 4Add additional water if you want your sauce to be more watery.
- 5Add chicken bouillon and blend.
- 6Add the mix back to the pan to heat up.
- 7Fry the tortillas for about 30 seconds on each side.
- 8Combine the queso fresco and the onion.
- 9Dip the tortillas into the beans sauce.
- 10Build the enfrijoladas with cheese.
- 11Add cream and lettuce.
- 12Add cheese.
Ingredients
- 3 chile guajillo
- 2 onion
- 1 cup pinto beans
- 1 cup water
- 1 tsp chicken bullion
- 6 tortillas
- 1 cup queso fresco
- 1 half onion
- 1 cup cream
- 1 cup lettuce
Equipment
panblender
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