Enfrijoladas

Corn tortillas dipped in a smooth black bean sauce and folded around chicken or cheese, topped with crema.

Ingredients

• 700g white fish fillets
• 400g bolillo rolls
• 2 tsp minced garlic
• 1 1/2 tsp smoked paprika
• 3 tbsp olive oil
• 2 tomatillos, chopped
• a handful of fresh epazote, chopped
• pickled red onions, for serving
• 1 cup chicken stock

Instructions

1. 1

   Gather and prep the corn tortillas and cured chorizo, measuring everything out so it is ready to go.

2. 2

   Heat olive oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the finely chopped white onion and tomatillos, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the cured chorizo, season with dried oregano, and cook until just done, about 15 mins.

5. 5

   Warm the corn tortillas alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the corn tortillas and spoon the cooked mixture over the top.

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