Mexico Panuchos
According to tradition, this Yucatán specialty was created in the 19th century by Don Hucho, a restaurateur who was once in a tight spot when a very hungry traveler stopped at his place. Don Hucho found he had little to offer. Somehow he put together bread with refried beans and eggs, and thus improvised a dish that was very much appreciated. So much so that el pan de Don Hucho (Don Hucho’s bread) was later shortened to panucho, and became very popular. Today panuchos use tortillas instead of bread and are sold at a kind of fast food restaurant called a panuchería.
Recipe Servings: 5
Ingredients
Chicken:- 1 Tbsp (15 ml) distilled white vinegar
- 4 tsp (20 ml) achiote paste
- 2 tsp (10 ml) vegetable oil
- ¼ tsp (1.25 ml) kosher salt
- 1 lb (450 g) bone-in skinless chicken breast
- 1 can (15 oz/425 g) black beans
- ¼ cup (40 g) minced yellow onion
- 1 Tbsp (15 ml) vegetable oil
- 1¼ lbs (560 g) prepared dough for corn tortillas
- ¾ tsp (3.75 ml) kosher salt
- ¼ cup (60 ml) distilled white vinegar
- ¾ tsp (3.75 ml) kosher salt
- ½ medium red onion
- 2 green leaf lettuce leaves
- 1 plum tomato
- 1 small firm-ripe avocado
- 3 Tbsp (45 ml) vegetable oil
- Habanero sauce
Directions
- Chicken:
- Heat a grill to medium (350º–450ºF / 180º–230ºC).
- In a medium bowl, mix vinegar, achiote, oil, and salt. Coat the chicken well with this mixture.
- Grill the chicken over indirect heat for about 20 minutes. When the chicken is done, let it cool. Then shred chicken meat and set aside.
- Panuchos:
- In a blender, purée the beans and their liquid until creamy.
- In a medium saucepan, cook onion over medium heat for about 5 minutes. Add the beans and bring to a boil. Set aside.
- In a large bowl, combine the tortilla dough and salt, adding water or flour if necessary. Make 15 balls. Place them on a baking sheet.
- Heat a medium skillet over medium heat. Make 4- to 5-in (10- to 12-cm) tortillas with the dough balls by pressing each one on top of each other, with a heavy piece of plastic (a freezer bag, for example) in between.
- When the skillet is very hot, cook each tortilla for about 1 minute on each side. Make a pocket with each tortilla by slitting it ½ in (1 cm) from the edge. Put a spoonful of beans inside to complete the panucho.
- In a large skillet over medium heat, pour 2 Tbsp (30 ml) oil and one layer of panuchos. Cook on both sides for about 3 to 5 minutes.
- Preheat oven to 250ºF (130ºC). Then place the panuchos on a baking sheet and place in the oven for several minutes to warm.
- Toppings and Assembly:
- In a medium bowl, mix ¼ cup (60 ml) water, vinegar, salt, and onion. Refrigerate.
- Cut lettuce leaves, onion, tomato, and avocado into thin slices.
- Remove the panuchos from the oven and top with lettuce, chicken, onion, tomato, and avocado. Serve them with sauce on the side.
Notes
Panuchos veracruzanos are made with fish instead of chicken. Panuchos tabasqueños are made between two tortillas and the main ingredient can be chicken, with the addition of beef or pork. Panucho campechano has dogfish in it.
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