Except for the tablespoon of oil and the tablespoon of butter, blend all sauce ingredients until smooth consistency.

Heat up a skillet over medium heat and add the tablespoon of oil.

Carefully add the bean sauce to the skillet. Watch out for jumping bean sauce when pouring. This can happen if the skillet and oil are way too hot.

Let simmer in low heat until you are ready to assemble your enfrijoladas. keep warm chicken stock on hand in case you need to add more liquid to the sauce to adjust consistency.

Heat up a skillet over medium high heat. Add the oil and fry the tortillas for about 30 seconds. There is no need to fully crisp the tortillas, just heat up until warmed through but still pliable. 

Transfer to a plate with paper towels to absorb the extra oil. Reserve until you are ready to use them. Cover them to keep them warm. (Easier clean up tip: I do this step before the eggs and use the same pan to cook the eggs to avoid an extra dirty skillet).

Heat pan over medium high heat and add the tablespoon of oil, chopped onion and jalapeño. Cook and stir until onions are translucent.

Add the chopped tomato and stir for about 1 minute until they start to soften.

Add the 4 eggs and scramble until cooked to your liking.

Turn the heat off and reserve.

At this point you might have to check for the consistency of the sauce and adjust to your liking. Dip the tortilla in the bean sauce. Immediately transfer to a plate and fill with 1/6 of the Mexican eggs. Fold the tortilla over like a folded taco.

Repeat with the rest of the ingredients. 

When you are done assembling. Pour the leftover sauce over the enfrijoladas.

Garnish with cilantro, Mexican cream, fresh cheese, and pickled onions. Add as much of these ingredients as you like.