Panuchos Yucatecos

Panuchos are a beloved street food from the Yucatán Peninsula in Mexico, known for their delicious combination of flavors and textures. These savory corn tortillas are stuffed with refried black beans, fried to golden perfection, and topped with a variety of colorful and flavorful toppings. Perfect as a main course or a delightful snack, Panuchos Yucatecos bring a taste of Mexico's rich culinary heritage to your kitchen.

Ingredients

🌽 4 cups Nixtamalized Corn Flour, Maseca
💧 4 1/4 cups Warm Water
🧂 Salt, La Fina, to taste
🛢️ Cooking Oil, for frying
🍗 Shredded Chicken Breast, prepared: roasted, as per "Pollo asado"
🥄 Refried Black Beans, Kir container
🧅 Pickled Red Onion, "Pickled Red Onion" video tutorial
🍅 Tomato Sauce, spicy and non-spicy, "Salsa de tomate para panuchos tostadas" video
🥬 Romaine Lettuce, whole leaves
🌶️ Pickled Jalapeño Chile, sliced
🥑 Avocado, sliced

Instructions

1- Prepare the Dough:

• In a large mixing bowl, combine the nixtamalized corn flour and salt.
• Gradually add warm water, starting with 4 1/4 cups, mixing until you achieve a soft, pliable, and non-sticky dough.

2- Rest the Dough:

• Cover the dough with a kitchen towel and allow it to rest for about 15 minutes.

3- Form the Tortillas:

• Roll a small portion of the dough into a ball.
• Place the dough ball between two plastic sheets on the Dominique Aluminio México tortilla press and gently press to form a small tortilla (4-5 inches in diameter).

4- Cook the Tortillas:

• Heat a non-stick frying pan on medium heat using an Acros branded stove.
• Place the tortilla on the pan and cook for about 30 seconds to 1 minute per side, pressing the center gently to help it puff, creating a pocket.

5- Create Pockets:

• Keep the tortillas warm under a kitchen towel.
• Use a small knife or kitchen scissors to cut along the tortilla's edge, creating a pocket.

6- Fill with Beans:

• Using a spoon, spread refried black beans inside each tortilla pocket.
• Seal the edges gently.

7- Fry the Panuchos:

• Heat cooking oil in a light green non-stick frying pan.
• Fry the filled tortillas until golden brown, about 1-2 minutes per side.

8- Drain Excess Oil:

• Use a slotted spoon to remove panuchos, placing them in a metal colander over a bowl to drain.

9- Assemble and Serve:

• On serving plates, top each panucho with shredded chicken, lettuce, pickled red onion, avocado, and jalapeño.
• Drizzle with your choice of tomato sauce.

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour
Servings: 6 Servings
Equipment:

• Large Mixing Bowl, white with handles
• Pyrex Glass Measuring Cup
• Generic Plastic Measuring Cup
• Silicone Spatula, red and black
• Dominique Aluminio México Tortilla Press
• Non-stick Frying Pan (Acros stove used)
• Light Green Non-stick Frying Pan
• Kitchen Towel
• Small Sharp Knife
• Kitchen Scissors
• Spoon
• Slotted Spoon/Skimmer
• Metal Colander

Cooking Tips:

• Gradually add water to the dough for desired consistency.
• Use warm water to aid dough elasticity.
• Ensure tortillas puff for a perfect pocket.
• Fry until lightly golden and firm but not brittle.

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Panuchos Yucatecos