This classic Yucatecan snack can be found at restaurants and street vendors all around our area. Our favorites, though, are the ones we make ourselves. Here at Hacienda Petac we begin the cooking process by puffing up our homemade tortillas and filling them with little pockets of black beans. Read on to find out the rest of our recipe.
Ingredients: (for four)
½ kilo masa
¼ large white cabbage very finely chopped
1 red onion finely sliced and soaked in juice of a sour orange
1 plum tomato finely sliced in strips – discard the seeds and pulp
5 leaves of fresh lettuce
½ large white cucumber (if not available, can substitute green) seeded and sliced and cut in half moon slices.
½ achiote grilled chicken – shred the meat
1 cup of black bean sauce
Make fresh corn tortillas with masa and water. When they puff up, slit them open and fill with a teaspoon of the black bean sauce. Then fry them in hot oil until they are golden brown. Drain them and set aside.
Once all the tortillas are fried you can assemble the panuchos. Spread out the tortillas on a clean surface covered with paper towels. Layer them. First put down a piece of lettuce, then a spoonful of the finely chopped cabbage. Next, add a slice of cucumber, then a tomato strip, followed by a generous spoonful of shredded chicken and a bit of the finely sliced pickled red onion. Crown with a thin slice of avocado.
Serve on a platter accompanied with guacamole and tortilla chips.