Panuchos are a typical dish from Yucatan cuisine. This traditional dish consists of a corn tortilla with a small cut made on the edge, filled with beans and then fried in oil. Served with Cochinita Pibil, purple onion in vinegar and Habanero Chilli sauce on top.
INGREDIENTS (FOR 6 PANUCHOS)
- 250 gr – Corn flour for tortillas
- Warm water
- 1/2 cup – Refried Bayo beans
- 250 gr – Shredded Cochinita Pibil
- 150 gr – Prepared Red onion
- Sliced habanero in escabeche (for those who love spicy food)
In a bowl, mix together the flour with the water (adding it slowly until getting a consistency that doesnt stick to your fingers). Make round circles of aprox 40 gr each, place one by one in a tortilla press or press by hand until flat (try to make them a little thick)
In a heated saucepan place the tortilla; when the edge is slightly cooked, flip it over to the other side to finish cooking, remove and let it cool.
Open each tortilla horizontally in half, lifting the thin layer, brush the inside with refried beans and close.
Over medium heat, heat enough oil in a saucepan and fry the filled tortillas on both sides, dip them in the cochinita sauce, drain them and then put them back in the saucepan. Top them with cochinita pibil and a little bit of the prepared red onion; serve immediately.
