Cook the chicken over low heat until it is tender and juicy, using gentle heat to keep the meat tender and flavorful. This dish is traditionally prepared slowly, which allows the chicken to remain juicy and easy to shred. Gently heat the pibil sauce and pour it over the hot chicken, allowing the flavors of achiote and earthy notes to fully permeate the meat. Serve it with warm corn tortillas and pickled red onion, keeping the preparation simple so that the traditional flavors remain the stars of the show. Heat the sauce of your choice—chilaquil, pastor, or pibil—and pour it over the enfrijoladas just before serving. Each sauce brings a different character: comforting and mild (chilaquil), intense and spicy (pastor), or earthy and aromatic (pibil). Top with sour cream, crumbled fresh cheese, and sliced onion, if desired.
