Panuchos
Bean-Stuffed Tortillas
Puffed masa tortillas sliced open for a bean-stuffed pocket, fried until lightly crisp, and crowned with cochinita pibil and pickled red onion, Yucatán style.
Panuchos
✦ Antes de Empezar
Before you cook
What meat goes on panuchos?
Traditional Yucatecan panuchos use cochinita pibil, but shredded turkey or chicken work well too — if using poultry, cook it to at least 165°F (74°C) before shredding it over the fried, bean-stuffed tortilla.
Ingredientes· 7View
The Shell
- 2 cups masa + 1.5 cups waterCorn Masa Harina & Warm Water
- 1/2 cupRefried Black Bean Pasteseasoned with epazote, smooth
- 1/4 cupLard or Vegetable Oilfor frying
Toppings
- 1.5 cupsShredded Turkey or Cochinita Pibilcooked
- 1 cupShredded Lettuce
- 1 avocado + 1 tomatoAvocado & Tomato slices
- 1/2 cupPickled Red Onions (Xnipec)
Instrucciones
6 pasosPrepara y forma
Mix and shape
Mix the masa, water, and salt. Divide into 12 balls and press into tortillas slightly thicker than normal.
Cocina hasta inflar
Cook until puffed
Cook on a hot comal until each tortilla puffs. Remove immediately.
Abre el bolsillo
Open the pocket
Cut a small slit along the edge and carefully separate the steam pocket.
Rellena con frijoles
Fill with beans
Fill each pocket with 1 to 2 tablespoons of beans and press closed.
Fríe los panuchos
Fry the panuchos
Fry in a thin layer of lard until lightly crisp on both sides.
Sirve
Serve
Top with the meat, pickled onion, avocado, and lettuce.
