ROTISSERIE CHICKEN SERIES: ENFRIJOLADAS DE POLLO

1. In a hot pan, cook the chorizo for 6-8 minutes or until cooked through. Remove. 
2. Add the chiles guajillos and onion. Move constantly so they don’t burn. Cook until they have developed a light char and have softened. Remove them. 
3. Add the garlic to the pot and cook for 20 seconds on each side. 
4. Add the chorizo, chiles, onion, and garlic cloves to a blender with the can of beans and 1 cup of bone broth. Blend until smooth. 
5. Add the beans back to the pan with salt to taste and let it simmer on low heat for 10 minutes. If it is too thick, add water or bone broth until you reach your desired consistency. 
6. Shred the rotisserie chicken. 
7. Warm up the tortillas on a comal for 30 seconds on each side. 
8. Add a layer of beans to a plate, dip the tortillas in the beans, add 1 ounce of chicken, and fold in half. Repeat the process until you have 4 enfrijoladas. 
9. Add toppings of choice - 10 grams queso fresco, 20 grams nonfat Greek yogurt, and 1 serving pickled onions in video.