Enfrijoladas con Pollo y Huevo Revuelto

Enfrijoladas con Pollo y Huevo Revuelto ingredients

• 0.75 lb boneless, skinless chicken breast
• 0.25 tsp salt
• 0.25 tsp black pepper
• 2 cans (15-oz each), rinse canned black beans
• 0.25 medium, roughly chopped yellow onion
• 2 cloves, roughly chopped garlic
• 1 cup chicken broth
• 1 tbsp vegetable oil
• 0.5 tsp, ground cumin
• 0.5 tsp, or to taste salt
• 4 eggs large eggs
• 2 tbsp milk or cream
• 1 pinch salt
• 1 tsp butter
• 8 tortillas corn tortillas
• 2 tbsp, for frying tortill vegetable oil
• 0.5 cup, crumbled queso fresco
• 0.25 cup Mexican crema or sour cream
• 0.25 small, thinly sliced (op red onion

How to make Enfrijoladas con Pollo y Huevo Revuelto

1. First, cook the chicken. Season 0.75 lb boneless, skinless chicken breast with 0.25 tsp salt and 0.25 tsp black pepper. Heat a skillet over medium-high heat and sear the chicken for 5-7 minutes per side, until fully cooked through (internal temperature 165°F). Remove from heat, let cool slightly, then shred into fine pieces.
2. To make the bean sauce, heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add 0.25 medium roughly chopped yellow onion and 2 roughly chopped garlic cloves; sauté for 3-4 minutes until softened and fragrant.
3. Add 2 cans (15-oz each) rinsed and drained black beans, 1 cup chicken broth, and 0.5 tsp ground cumin to the saucepan. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes to allow flavors to meld.
4. Carefully transfer the bean mixture to a blender. Blend until completely smooth, adding a little more broth if needed to achieve a creamy, pourable consistency. Season with 0.5 tsp salt, or to taste. Return the sauce to the saucepan and keep warm over very low heat.
5. Prepare the scrambled eggs. In a bowl, whisk together 4 large eggs, 2 tbsp milk or cream, and a pinch of salt until well combined. Melt 1 tsp butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently, until soft curds form and the eggs are just set, about 3-5 minutes.
6. Warm the tortillas. Heat 2 tbsp vegetable oil in a separate skillet over medium heat. Briefly fry each of the 8 corn tortillas for 15-20 seconds per side, until softened but not crispy. This makes them pliable and adds flavor. Drain on paper towels.
7. To assemble, dip one warm tortilla completely into the warm black bean sauce, ensuring both sides are coated. Place the coated tortilla on a serving plate.
8. Spoon about 2 tablespoons of shredded chicken and 2 tablespoons of scrambled eggs onto the center of the dipped tortilla. Gently roll up the tortilla, or fold it in half, then repeat with the remaining tortillas, arranging 2 per plate.
9. Pour any remaining warm bean sauce over the assembled enfrijoladas. Garnish generously with 0.5 cup crumbled queso fresco, 0.25 cup Mexican crema or sour cream, and optional thin slices of red onion.
10. Serve immediately, ensuring the enfrijoladas are warm and delicious.

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