Panuchos
Puffed corn tortillas split open like a pocket and stuffed with refried black beans before frying, the bean-stuffing-before-frying step that sets panuchos apart from their unstuffed sister dish, salbutes. Topped with achiote-marinated shredded turkey and pickled red onion soaked in sour orange, a Yucatecan Maya antojito distinct from central Mexico's masa snacks.
Meat
Ingredients
- 8 small corn tortillas, preferably fresh masa
- 1 1/2 cups refried black beans
- Oil, for frying
- 2 cups shredded cooked turkey or chicken, poached with achiote paste, garlic, and sour orange or lime juice
- 1 red onion, thinly sliced
- 1/2 cup sour orange juice, or a lime and orange juice blend
- 1/2 tsp salt
- 1/4 tsp dried oregano
- 1 avocado, sliced
- 1 tomato, sliced
- Habanero salsa, to serve
Steps
- Make the pickled onion: combine the sliced onion, citrus juice, salt, and oregano, and let sit at least 30 minutes.
- Warm the corn tortillas on a comal until they puff slightly. While still warm, cut a small slit in the edge of each and gently open a pocket inside.
- Spread or stuff about 2 tbsp of refried black beans into each tortilla pocket, pressing the edges to reseal lightly.
- Heat the oil to 175C in a skillet, and fry the bean-stuffed tortillas 1-2 minutes per side until crisp and golden.
- Drain on paper towels, then top each panucho with shredded turkey or chicken, pickled red onion, avocado, and tomato slices.
- Serve warm with habanero salsa on the side.