Panuchos Recipe - Cooking Index
Panuchos Recipe - Cooking Index
| 2 cups | 474ml | Finely-ground deep-yellow masa harina |
| 1 3/8 cups | 325ml | Cold water |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 cup | 59ml | Refried Black Beans - pureed - see * Note |
| (or use good-quality canned refried beans) | ||
| 2/3 cup | 157ml | Vegetable oil |
| 2 cups | 125g / 4.4oz | Shredded roasted chicken |
| 1 cup | 62g / 2.2oz | Roasted Tomato Salsa - see * Note |
| 1 cup | 62g / 2.2oz | Pickled Red Onions - see * Note |
| 1 | Avocado - peeled, seeded, and sliced |
* Note: See the "Refried Black Beans", "Roasted Tomato Salsa" and "Pickled Red Onions" recipes which are included in this collection.
In a large bowl combine first three ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
Divide the masa into 12 pieces and form each into a ball. Press or roll each into a 4-inch circle. Heat a dry cast-iron skillet or griddle over medium-high heat and cook the tortillas. When cool enough to handle, pick up each puffed tortilla and make a 1 1/2-inch slit about 1/4-inch from the edge to make a pocket, being careful not to cut all the way through the tortilla. Puree the Refried Black Beans and stuff 2 teaspoons of the bean puree in each pocket. Flatten to seal and spread the beans evenly. Reserve the stuffed tortillas on a tray covered with a barely damp cloth.
Heat 3 tablespoons of the oil in a large skillet over high heat. Fry the stuffed tortillas in batches, adding more oil as necessary, until they are a little crisp around the edges but still pliable. Drain on paper towels. Then place on a tray and keep warm in a 200 degree oven.
Heat the chicken in a small pan over low heat. Remove the tray of panuchos from the oven. Top each with a scant tablespoon of Roasted Tomato Salsa. Sprinkle on the chicken and Pickled Red Onions and top each with a small avocado slice. Serve warm or at room temperature.
This recipe yields 6 servings.
Variation: In case your tortillas do not puff, here is an alternative plan; fry them as is in the oil, and then spread with a very fine layer of beans followed by the other ingredients. They will still taste delicious.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6184 broadcast 02-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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