Ingredients for 6 servings:2 1/2 cups of cooked pinto with their broth
2 cups of cooked shredded chicken
2 avocado leaves slightly toasted in a skillet or comal (Optional)
2 Arbol peppers slightly toasted in a skillet or comal (Optional)
2 Tablespoons of vegetable oil
12 corn Tortillas
1/2 cup of Mexican Cream
1/2 cup of crumble Mexican Fresh Cheese or Farmer Cheese ( About 3 oz.)
Chopped Cilantro and lettuce
1. In a Blender place the avocado leaves and peppers with the cooked beans and their broth. Blend until smooth, if it is too thick add water until you have the consistency of a sauce.
2. Heat the 2 Tablespoons of oil in a skillet and add the bean puree and simmer for about 3 minutes. Season with salt if needed. Set aside and keep warm.
3. Heat with vegetable oil in a skillet and fry briefly each tortilla, one by one for both sides. Drain and place in a warm plate. This step is done quickly. Cover with aluminum foil.
4. Spread a thin coat of the bean puree across the center of each tortilla add the cooked shredded chicken, fold the tortilla in half and place in each plate, pour some of the bean puree over the tortillas. Garnish a spoon of cream, sprinkle some of the cheese, chopped cilantro and lettuce. Serve Immediately.
I like to make a salsa on the side and pour it on my enfrijoladas. Of course this is optional.