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 chopped cabbage or lettuce, pulled chicken or turkey, tomato, pickled red onion, avo and salsa.
Makes 4 servings
- 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
1 can Cochinita Pibil , warmed up
1 Roma tomato, sliced
1 head of romain lettuce, finely sliced
1/2 red onion, cut in crescent moons
1 avo, sliced
- 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.
- Heat beans and meat on separate skillets. Set aside. (If beans are too thick, add a bit of water).
- 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.
- 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 shredded lettuce, Cochinita Pibil (pulled pork marinated with achiote paste), tomato, avo and onions.
- Drizzle with drops of Habanero salsa as desired.