Enfrijoladas with Chicken

Enfrijoladas with Chicken

Enfrijoladas with Chicken

Recipe by Grand Velas Riviera Nayarit


  • 300 g. Black bean

  • 1 pc chicken breast

  • 2 cloves garlic

  • 2 tsp. salt

  • 3 fl oz cream

  • 5-6 corn tortillas (preferably warm and fresh)

  • Garnish
  • 1 tbsp. cream

  • ¼ oz grated panela cheese

  • ½ pc avocado, sliced


  • For the beans
  • Soak the beans 2 hours before cooking, in salted water (1 tbsp, of salt)
  • Drain and cook for 30-40 minutes in a pressure cooker with enough water to cover the beans adding the onion and a clove of garlic.
  • Turn the heat off and wait some minutes before opening the lid to rectify the cooking. Beans should be soft after the cooking process. Reserve.
  • For the chicken
  • Cook the chicken breast for about 20-25 minutes, in a pot with water and garlic. Rectify the cooking process with a fork and remove from heat.
  • Drain and let the chicken cool off in a separate container. Reserve the chicken broth.
  • For the enfrijoladas
  • Make a beans puree on a blender, along with the broth. Preferably divide in two or three parts.
  • Add the cream and the onion and garlic you cooked the beans with.
  • Fry the sauce on a pan or skillet for about 5 minutes to allow the liquid to thicken. Add salt, turn off and reserve.
  • Warm the tortillas and fill with chicken. Fold and put on a plate.
  • Pour the bean sauce over the filled tortillas so that they are well covered.
  • Add a tablespoon of cream as decoration, the grated cheese and the avocado slices and serve.


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