Mexican cuisine · Dough, Pasta & Rice

Panuchos

Yucatán-style tortillas with a bean paste hidden inside, fried until crisp and topped with chicken and pickled red onions.

Ingredients · for 4 servings

• 12 corn tortillas
• 250g black bean paste
• 400g boneless chicken thigh
• 2 red onions
• 3 limes
• 1 habanero chile
• 2 tomatoes
• 1 avocado
• 1 tsp oregano
• 1 bay leaf
• 500ml frying oil
• Salt, pepper

Instructions

1. Slice the red onions into paper-thin rings, mix with the juice of 2 limes, 1 tsp salt and the oregano, and let stand for at least 30 minutes until vivid pink and softened.
2. Poach the chicken thigh with the bay leaf in salted water for 20 minutes until gently cooked through, let cool, shred with two forks and season with salt and pepper.
3. Warm the bean paste in a small pot for 5 minutes, stirring until smooth and spreadable and no longer dripping off the spoon.
4. Warm the corn tortillas in a dry pan for 30 seconds per side, use a knife to open the puffed top layer into a pocket, and spread 1 tbsp of bean paste inside each.
5. Heat the frying oil to 180°C (350°F) and fry the filled tortillas for 1–2 minutes per side until golden and crisp; drain on paper towels.
6. Top with the shredded chicken, diced tomato, avocado slices and pickled onions, and serve with finely chopped habanero and the juice of the last lime.