Panuchos
Panuchos are a traditional Yucatecan snack featuring a fried tortilla filled with black beans, topped with shredded turkey or chicken, pickled red onion, and avocado. They are savory, satisfying, and offer a delightful combination of textures and flavors. Perfect as an appetizer or light meal.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 469 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
tortillas
- 1.5 cupmasa harina
- 1.25 cupwater, warm
- 0.5 tspsalt
filling
- 1 cupblack beans, cooked and mashed
frying
- 2 cupvegetable oil, for frying
topping
- 1 pcschicken breast, cooked and shredded
- 0.5 pcsred onion, thinly sliced and pickled
- 1 pcsavocado, sliced or diced
garnish
- 1 pcslime, cut into wedges(optional)
Equipment
comal · tortilla press · deep pot · slotted spoon · skillet · large bowl · wire rack
The method
Step by step
- 1
Combine the masa harina and salt in a large bowl.
About 1 min
- 2
Gradually add the warm water to the masa harina mixture, mixing until a soft, pliable dough forms.
About 3 min
Cook’s note: Adjust water as needed; the dough should not be sticky.
- 3
Divide the dough into 8 equal portions and roll each into a ball.
About 2 min
- 4
Press each dough ball into a thin tortilla using a tortilla press or by hand between two pieces of plastic wrap.
About 5 min
Cook’s note: Aim for tortillas about 5-6 inches in diameter.
- 5
Heat a comal or non-stick skillet over medium-high heat. Cook each tortilla for about 30 seconds per side, until lightly cooked but still soft.
About 8 min
Cook’s note: Do not fully cook the tortillas at this stage.
- 6
Carefully make a small incision along the edge of each warm tortilla to create a pocket.
About 2 min
Cook’s note: Use a paring knife and be gentle to avoid tearing.
- 7
Spoon a small amount of mashed black beans into the pocket of each tortilla, spreading it gently.
About 3 min
Cook’s note: Don't overfill, or the tortilla may break.
- 8
Heat the vegetable oil in a deep skillet or pot to 350°F (175°C).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature.
- 9
Carefully fry the bean-filled tortillas, one or two at a time, for 1-2 minutes per side, until golden brown and crispy.
About 8 min
Cook’s note: Ensure the oil is hot enough to prevent the tortillas from becoming greasy.
- 10
Remove the panuchos from the oil and drain on a wire rack lined with paper towels.
About 1 min
- 11
Top each panucho with shredded chicken, pickled red onion, and sliced avocado.
About 3 min
- 12
Serve immediately with a lime wedge, if desired.
Per serving
Nutrition
- Calories
- 469kcal
- Protein
- 21.9g
- Carbs
- 49.2g
- Fat
- 22.2g
- Fibre
- 9.7g
- Sugar
- 1.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Panuchos are best eaten fresh, but leftover components can be stored separately.
Reheat tortillas in a dry skillet until crisp, then assemble with fresh toppings.
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