Yucatán
Panuchos
Bean stuffed tortillas fried crisp and piled with achiote chicken. Mérida after dark, in your kitchen.
60 minTime
36 gProtein each
mediumSpice
Make it your way
Grandma's wayAchiote chicken, pickled red onion and black beans, Mérida style.
The original682kcalsame
36 gproteinsame
13 gfibresame
60minutessame
Panuchos.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Rub the chicken with achiote paste loosened in the orange juice, half the lime and salt. Cook covered with a splash of water for 25 minutes, then shred in its juices.
- 2Pickle the onion: pour boiling water over it, drain, then toss with the remaining lime, habanero, oregano and salt.
- 3Make a soft masa dough and press small 10 cm tortillas. Cook on a hot tawa and press gently with a cloth until they puff.
- 4Slit the puffed skin a little, slide in a thin layer of beans and press closed.
- 5Shallow fry the stuffed tortillas until the edges are crisp, drain, and top with cabbage, chicken, tomato, avocado and pickled onion.
Serve it like this
Serve three panuchos on a platter, generously topped, with extra pickled onion and a fiery habanero salsa on the side.