Pinto Beans Enfrijoladas
Editor’s note: This recipe was first shared in our Edible for Kids, Ventura County, celebrating pinto beans from Kandarian Organic Farms in Los Osos. It was so delicious that it has become a staple in our household, made almost exclusively by the 16-year-old.Jesus Medina is the executive chef at Coin & Candor, the restaurant inside the Four Seasons, Westlake Village. He grew up in Acuna, Mexico and learned to be curious about food by watching his mother create delicious traditional cuisine. He loves creating original dishes for the restaurant using locally sourced ingredients.
Ingredients
- 2 cups pinto beans
- 4 cups water
- 1 yellow onion, chopped
- 2 garlic cloves
- 1 bay leaf
- 1 teaspoon salt
- 4 corn tortillas
- ¾ cup pulled rotisserie chicken
- Salt and pepper to taste
- 1 bunch fresh cilantro
- ¼ cup queso fresco
- 1 avocado
- ¼ cup pickled red onions
Instructions
- Wash the pinto beans and strain them. Repeat. In a bowl, cover beans in water and let soak overnight. Drain.
- In a pot, put water, beans, half the onion, a garlic clove, bay leaf and salt and cook on low heat for about 30 minutes, or until beans are just tender.
- Transfer beans to a blender, with their liquid, and blend until smooth. Set aside.
- In a frying pan, sauté the chicken with the rest of the onion and sliced garlic clove and season with a bit of salt and pepper, just until hot.
- Heat tortillas using preferred method, (nonstick pan, directly over heat, castiron pan, etc.), then fill each one with a spoonful of chicken mixture and fold like a taco.
- Pour the bean sauce over the top of the filled tortillas and garnish with cilantro, queso fresco, avocado and pickled red onions and serve.