Mexican Enfrijoladas with Guajillo Sauce

This month we are celebrating Mexican Independence Day, and to celebrate it, I will be sharing some of my favorite Mexican dishes. We are starting with Enfrijoladas with Guajillo Sauce. Enfrijoladas are similar to Enchiladas, but the sauce is made with Beans, they are so delicious, so creamy and rich I really hope you will give these a try. Enjoy.

  • 3 cups cooked beans (+1 cup of their cooking liquid)
  • 3 cups cooked shredded chicken
  • 6 guajillo dry chillies
  • ¼ tsp ground cumin
  • 1 tsp salt
  • 1 garlic clove
  • 2 tbsp oil or lard
  • 12-16 Corn tortillas

To serve:
  • Queso Fresco
  • Chopped Green Onions
  • Mexican Cream

To make the sauce: In a blender add in three cups of cooked beans, together with one cup of the liquid in which they were cooked (or water) Blended on high until you get a very soft sauce.
Set aside.

Remove the stems from the guajillo chilies, and also remove some of the seeds (if you cut the chillies in half the seeds will fall off right away).   Cook the dry Guajillo chillies in boiling water for 10 minutes or until tender.   Once the guajillo chillies are  ready, place them in the blender, and into the blender also add in one garlic clove, half a cup of water, salt to taste and a ¼ teaspoon of ground cumin, blend on high until you get a very soft sauce. Set aside.

In a saucepan, heat up a tablespoon of oil or lard,  add in the bean sauce, and also strain in the chili sauce.  Stir until the beans sauce is well combined with the chilli sauce, then taste the flavor add more salt if needed, and if you think the bean mixture is looking too thick, feel free to add more water to thin it out, the bean mixture should be thin, and should have the consistency of an Enchilada sauce.  Cook the bean sauce on low heat until it is well boiled (it will thicken a bit once it’s boiled). Once the sauce is ready, remove it from the heat.

Heat up the tortillas: In a skillet on medium heat, heat up one tablespoon of oil, and heat up the tortilla for about 15 -20 seconds on each side. Once tortilla is ready, set it aside for a bit.  (add more oil if you need to) Keep on heat up of the tortillas until you are done.

To make the Enfrijoladas:  Grab a tortilla, dip it in the sauce on both sides, then transfer the tortilla to a plate, then right on the center of the tortilla add some of the cooked chicken,  fold the tortilla in half, like a taco, then transfer it to a baking dish.  Keep on repeating these steps until you have all the Enfrijoladas done. 

Once you are done, pour some of the bean sauce all over the Enfrijoladas, and you can keep the enfrijoladas warm in a preheated oven or you can serve them right away.

Garnish with more Queso fresco (feta cheese) and chopped Green Onions.

To serve, add some of the sauce on your plate, then place the Enfrijoladas over the sauce, top it with more cheese and green onions and garnish with Mexican Cream.