Ingredients
12 corn tortillas
1 cup cooked bay beans
1/2 cup evaporated milk
1 ancho chile
1 pasilla chile
1 tbsp chopped onion
1 clove garlic
1 tsp chicken concentrate
1 tsp chopped epazote
2 cooked and shredded chicken breasts

TO ACCOMPANY:
150 gr goat cheese
1 sliced ​​tomato
1 avocado cut into wedges

Steps
1-In a frying pan with oil, lightly fry the tortillas on both sides and place on a plate with absorbent paper to remove excess fat.

2-In a blender, grind the beans together with the evaporated milk, the chiles previously softened in boiling water, the onion, garlic, chicken concentrate and epazote.

3-Once ground, pour into a frying pan with a little oil, season with salt, pepper and fry lightly.

4-Take a tortilla and dip it in the bean sauce, fill with chicken and serve with goat cheese, tomato and avocado.