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Recipe of the Week: Black bean enfrijoladas

Categories: Cooking!
ocweekly_enfrijoladas.jpgI eat at restaurants like I listen to music. I'll find one album (or dish, for the sake of this analogy) that I really, really love and play it out until either I'm sick of it or my wife yells at me because she "can't listen to Lil' Wanye's 'Lollipop'--not even one more time!"

One such meal has been the enfrijoladas choriceras at Potzol den Cano, a dish introduced to me by Dave at a Santa Ana hole-in-the-wall that specializes in steaming bowls of comforting pozole. After a couple of visits in a row, I was left craving the $8 plate of enfrijoladas so often that, after three visits in a week, I decided to get cooking at home instead of going broke.

Proof that the best-tasting foods are born of humble ingredients, enfrijoladas feature staple Mexican ingredients (beans, corn tortillas, queso and chorizo) in a way I hadn't seen before. 

Think enchiladas, but instead of a green or red sauce the tortillas are slathered in a watery pinto bean paste. The tortillas are stuffed with shredded chicken and finished with crumbles of spicy chorizo, creamy panela cheese and a drizzle of cooling crema.

To lighten things up, I made healthy ingredient swaps. That means black beans for pintos, lean chicken chorizo instead of greasier pork and just a sprinkle of queso fresco to finish. The chorizo, by the way, is from Ochoa's in Santa Ana--yet another new obsession on my list of Santa Ana favorites. 

The Recipe (Yield: 4 servings)
12 tortillas
2 chicken breasts
Half-yard of chicken chorizo
Salt
Pepper
Mexican oregano
1 onion
2 cloves of garlic
1 can black beans
2 cups chicken broth (or water)
Queso fresco
Cilantro


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