Panuchos

🧂 Ingredients

• 500 g Fresh corn masa(Ensure it's pliable and moist. If using masa harina, prepare according to package directions, adding a little extra water if needed for a soft dough.)
• 1.5 cups Refried black beans(Warm and slightly thinned if too thick. A good quality store-bought or homemade batch works well.)
• 300 g Turkey or chicken(Cooked and shredded. Rotisserie chicken or pre-cooked turkey breast are convenient options.)
• 2 Red onion(Thinly sliced and pickled with habanero. For quick pickling: slice thinly, place in a bowl, add 1/4 cup white vinegar, 1/4 cup water, 1 tsp salt, 1/2 tsp sugar, and 1 finely chopped habanero (seeds removed for less heat). Let sit for at least 30 minutes.)
• 1 Avocado(Ripe, sliced or diced.)
• for frying Lard or neutral oil(Sufficient to fill a skillet about 1 inch deep. Lard provides authentic flavor, but a neutral oil like canola or vegetable oil works too.)
• to taste Salt(For seasoning the masa and beans if needed.)

👨‍🍳 Instructions

1. 1

   Prepare the masa: Knead the fresh corn masa with a pinch of salt until smooth and pliable. If it feels dry, gradually add a tablespoon of water at a time. Divide the masa into 12 equal portions.

   ⏱️ 15 minutes
2. 2

   Form the tortillas and pockets: Flatten each masa portion into a ball, then press it into a tortilla about 5-6 inches in diameter, slightly thicker than a standard tortilla. Carefully create a small pocket in the center of each tortilla by gently pressing the edges inward, leaving the center intact. Fill each pocket with about 1-2 tablespoons of warm refried beans. Pinch the edges to seal the pocket, ensuring no beans can escape during frying. You can also gently flatten the filled tortilla again to about 1/4 inch thickness.

   ⏱️ 20 minutes
3. 3

   Heat the frying fat: In a large, heavy-bottomed skillet or Dutch oven, heat about 1 inch of lard or oil over medium-high heat until it shimmers and a small piece of masa sizzles immediately. The ideal temperature is around 180-190°C (350-375°F).

   ⏱️ 5 minutes
4. 4

   Fry the panuchos: Carefully place 2-3 filled tortillas into the hot fat, ensuring not to overcrowd the pan. Fry for about 2-4 minutes per side, or until they puff up significantly and turn a golden brown, crispy color. Use tongs to gently press down on the tortillas if they don't puff naturally. Once golden and crispy, remove them with a slotted spoon and drain on paper towels.

   ⏱️ 15 minutes
5. 5

   Assemble the panuchos: Place the fried panuchos on a serving platter. Generously top each with shredded turkey or chicken. Add a good amount of the pickled red onions (and a bit of their brine if desired for extra flavor). Finish with slices or cubes of fresh avocado.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The pocket is crucial for holding the beans inside the tortilla, preventing them from leaking out during frying.
• ✓Fry until the tortillas are visibly puffed and have a satisfyingly crispy texture. This indicates they are cooked through.
• ✓Panuchos are a beloved Yucatecan antojito (street food snack) and are best served immediately after assembly for optimal texture.
• ✓Adjust the amount of habanero in the pickled onions to control the heat level.

🔄 Variations

• For an even richer flavor, substitute the shredded turkey or chicken with cochinita pibil (slow-roasted marinated pork).
• Panuchos can also be prepared with shredded fish, such as tilapia or cod, seasoned and cooked.

🥗 Nutrition

Per serving