Santa Fe’s Paloma has been quietly flipping the script on Mexican cuisine for years. Chef Nathan Mayes shares one of his thoughtful and nuanced recipes with TABLE readers.
CHICKEN ENFRIJOLADA RECIPE
8-12 corn tortillas
For the filling:
Meat of 1 picked chicken (home made or store bought)
For the sauce:
1 quart of cooked black beans (preferably homemade)
Approximately 1 quart chicken stock (preferably homemade )
2 tbsp olive oil
1 medium white onion
2 cloves garlic
1 tsp Mexican oregano (can substitute dry marjoram)
1 tsp cumin seed
1 tsp fresh thyme
1 bunch fresh epazote* ( if available)
*usually available at Mexican Markets
For the garnish
1 bunch green onions (scallions will work just fine)
1 cup crumbled queso fresco
Drizzle of Mexican Crema or sour cream (optional)
Shred the chicken and season with desired salt. Set aside to cool because the dish is easier to assemble when cold.
Heat the tortillas one by one in a pan or a microwave before filling them with the chicken to desired thickness. Place in an oven-safe dish.
Time to make the sauce. Sauté onions and garlic in olive oil until soft.
Add spices and continue to cook until fragrant.
Add beans and enough chicken stock to cover. Simmer for approximately 10 minutes.
Purée beans until smooth. Add more chicken stock until smooth and saucey. You can also add
butter and pass through a fine mesh strainer to make it more refined.
Lightly smother the rolled tortillas with sauce and reserve some for finishing. Bake the smothered chicken at 400 degrees F for approximately 15 minutes.
Smother with the remaining sauce. Garnish with grilled (or pan-roasted) onions, crumbled cheese, and Crema to your liking. Adding avocado and cilantro would be excellent as well.
RECIPE BY CHEF NATHAN MAYES, PALOMA / STYLING BY KEITH RECKER / PHOTOGRAPHY BY TIRA HOWARD
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