Panuchos (Yucatán-Style Bean-Stuffed Tortillas)

Method

1. 1

   For the Meat Topping: Adjust oven rack to upper position and preheat broiler on high. Line a rimmed baking sheet with aluminum foil or parchment paper, then spread the habanero and garlic on top. Broil, turning once, until habanero and garlic are charred in spots on both sides, 2 to 5 minutes per side.

2. 2

   In a blender, blend the habanero, garlic, orange juice, achiote paste, black peppercorns, oregano, allspice berries, clove, and chicken broth. In a large bowl, combine sauce and chicken. Toss to coat. Set aside.

3. 3

   For the Panuchos: In a large bowl, use a spatula to combine masa harina and water until a dough forms. Divide into 8 smooth balls, about 70 grams each. Using a tortilla press, press each ball of masa into a 6-inch tortilla. Working with two uncooked tortillas at a time, gently place one over the other and press only the edges together with your fingertips. Repeat with remaining tortillas.

4. 4

   Preheat an empty comal or cast iron skillet over medium heat for 5 minutes. Cook panuchos, 1 at a time, until surface is cooked and lightly spotty brown, about 45 seconds per side; transfer to a plate. Repeat with remaining panuchos.

5. 5

   Using a knife, carefully slit each panucho open along one side to create a 5- to 6-inch opening. Spoon 1/2 cup of refried beans inside, spreading them into an even layer while leaving a small border around the edges. Gently press the tortillas back together along the opening to reseal the panucho.

6. 6

   On empty comal or cast iron skillet, heat 1 tablespoon lard over high heat until melted. Add 1 panucho and cook until exterior is crisp and beans are warmed through, 1 minute per side. Transfer to a large serving platter. Repeat with remaining panuchos, adding another tablespoon of lard as needed if skillet dries out.

7. 7

   Add reserved sauced chicken to now-empty hot skillet, stirring occasionally until warmed through, about 2 minutes. Top panuchos with sauced chicken, pickled onions, hard-boiled egg, and avocado.

Nutrition

calories

792 kcal

fatContent

35 g

fiberContent

17 g

sugarContent

10 g

sodiumContent

965 mg

proteinContent

42 g

cholesterolContent

131 mg

carbohydrateContent

83 g

saturatedFatContent

8 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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