A Panucho is a Mexican street food specialty from the Yucatan peninsula where a fried corn tortilla is stuffed with refried black beans and topped with Cochinita Pibil, chopped cabbage or lettuce, chopped tomato, pickled red onion, avo and Habanero chillies or salsa.
Makes 4 servings
INGREDIENTS:
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- FOR THE DOUGH:
- 2 cups Masa Harina
- 1 1/3 cups water
- 1/4 tsp salt
- 1 1/2 cups oil for frying
- FOR THE FILLING:
- 1 1/2 cups Refried Black Beans , warmed up
- Cochinita Pibil filling
- 1 Roma tomato, sliced
- 1 head of romain lettuce or cabbage finely sliced
- 1/2 red onion, cut in crescent moons
- 1 avo, sliced
- Sliced Habanero Chillies
- Red Habanero Hot Sauce
DIRECTIONS:
- Cook the Cochinita Pibil as per recipe.
- Prepare the dough by mixing the masa harina with the water and salt. If the dough feels dry, add water in teaspoon increments until you get a soft and smooth dough without being sticky.
- Make 16 equal portioned masa balls.
- Press each ball to make a tortilla. Not too thin.
- In a medium skillet, heat the oil and fry each tortilla. When the tortilla starts puffing, remove from the oil and drain excess oil on paper towels.
- Heat beans and set aside. (If beans are too thick, add a bit of water).
- Carefully, slice the puffed up layer of each tortilla and spread beans inside; then place back the tortilla top layer over the beans.
- Top with the Cochinita Pibil, the shredded lettuce, tomato, avo and onions.
- Drizzle with drops of Habanero salsa or sliced habanero chilies as desired.
Buen Provecho!
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