August 11, 2012 | 10:00am
Proof that the best-tasting foods are born of humble ingredients, enfrijoladas feature staple Mexican ingredients (beans, corn tortillas, queso and chorizo) in a way I hadn't seen before.
Think enchiladas, but instead of a green or red sauce the tortillas are slathered in a watery pinto bean paste. The tortillas are stuffed with shredded chicken and finished with crumbles of spicy chorizo, creamy panela cheese and a drizzle of cooling crema.
To lighten things up, I made healthy ingredient swaps. That means black beans for pintos, lean chicken chorizo instead of greasier pork and just a sprinkle of queso fresco to finish. The chorizo, by the way, is from Ochoa's in Santa Ana
--yet another new obsession on my list of Santa Ana favorites.
The Recipe (Yield: 4 servings)
2 chicken breasts
Half-yard of chicken chorizo
2 cloves of garlic
1 can black beans
2 cups chicken broth (or water)