Breakfast really doesn’t get any cozier or more deeply satisfying than these Breakfast Enfrijoladas! This recipe holds a special place in my heart, as it was one of the first authentic dishes I learned to make almost nine years ago when I met my partner Martin, and his amazing mother started teaching me the beauty of Mexican cuisine. This dish is pure comfort food, transforming simple corn tortillas into something extraordinary by dipping them in a rich, silky pinto bean sauce. It’s a beautifully simple, rustic dish that brings complex flavor without demanding complicated steps, making it the perfect new go-to savory comfort breakfast or even a cozy weeknight 'brinner.' The sauce itself is the true star, built on a base of creamy pinto beans, toasted guajillo chiles for a beautiful depth of color and flavor, and savory spices like cumin and oregano, all blended until it achieves that perfectly smooth, velvety texture.
Once the tortillas are warmly coated in that vibrant, earthy bean sauce, we load them up with a deeply savory filling of crispy, spiced chorizo sausage and perfectly browned gold potatoes. This filling is hearty, flavorful, and acts as the ideal counterpoint to the smooth sauce. You can then customize your topping to perfection: I love serving them with that rich sauce poured right over the top, then garnished with salty queso fresco, fresh cilantro, thinly sliced raw onions, and, of course, a perfectly fried egg where the yolk bursts to create an extra layer of richness. The beauty of this recipe is its flexibility; you can fry your eggs sunny-side up for that signature runny yolk, or scramble them right into the chorizo and potato mixture for a simpler approach. Either way, this dish is authentic, delicious, and guaranteed to become a new favorite in your kitchen.
👇 Ingredients & Instructions 👇
1 (29 oz) can pinto beans
5 tbsp neutral oil, divided
1 medium onion, chopped
4 garlic cloves, peeled
2 – 4 árbol chiles (omit for no heat)
¾ cup boiling water
5 – 7 guajillo or California chiles
1 tsp chicken bouillon
1 tsp dried oregano
½ tsp ground cumin
3 medium - large gold potatoes, diced ¼–½ inch
4 chorizo links, casings removed (I use Ole Mexican Foods Chorizo Sausage)
2 eggs per person
Queso fresco, cilantro, and thinly sliced onion (to taste)
👨🍳 Instructions 👨🍳
1) Heat 1 tablespoon of oil in a skillet over medium heat. Sauté the onion and garlic for 1–2 minutes until fragrant.
2) Add the dried chiles and toast for 30–60 seconds. Do not burn them as it will make the sauce bitter.
3) Add ¾ cup of boiling water and simmer the chiles, onions, and garlic for 10 minutes to soften.
4) Stir in the chicken bouillon, oregano, cumin, and the entire can of pinto beans (including liquid). Simmer for 3 minutes.
5) Carefully blend the hot mixture until smooth. Blend in batches if necessary to avoid spilling the hot liquid.
6) In a separate pan, heat 2 tablespoons of oil over medium heat. Fry the potatoes until golden brown and cooked through. Remove and set aside, leaving any oil behind.
7) Add the chorizo to the same pan and cook until browned and slightly crisp. Return the potatoes to the pan and toss to combine.
8) In another skillet, heat 2 tablespoons of oil and lightly fry the corn tortillas until soft and pliable, not crisp. Drain on paper towels.
9) Cook the eggs to your preference. I did fried eggs, but you could also scramble eggs and cook them in the chorizo and potato mixture!
10) To assemble, warm the bean sauce and dip each tortilla to coat completely.
11) Place the coated tortilla on a plate, spoon the chorizo-potato mixture over half, and fold the other half over.
12) Top with queso, cilantro and raw onions thinly sliced, enjoy! 
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