Entree: Mexico – Quintana Roo / Caribbean Coast – Panuchos (Crisp fried masa tortillas stuffed with refried black beans and topped with shredded poultry, pickled red onion, avocado, and salsa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 20 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 small corn tortillas (about 4–5 inches (10.2 to 12.7 cm)), approx. 10 oz (280 g) total
12 3/4 oz (360 g) canned refried black beans, warmed (estimated edible portion: 12 3/4 oz (360 g))
1 lb (454 g) cooked shredded chicken (preferably roasted and well seasoned)
2 cups (480 ml) vegetable oil for frying
1 medium red onion, thinly sliced, about 6 oz (170 g)
1/2 cup (120 ml) white vinegar
1 tsp (5 g) sugar
1 tsp (5 g) salt for pickling
1 avocado, sliced, approx. 7 oz (200 g)
1 cup (50 g) shredded lettuce or cabbage
1/3 cup (80 g) salsa roja or habanero salsa, plus extra for serving
Lime wedges for serving
Salt and freshly ground black pepper to taste

Show original ingredient measurements

12 small corn tortillas (about 4–5 inches), approx. 10 oz (280 g) total
360 g canned refried black beans, warmed (estimated edible portion: 360 g)
1 lb (454 g) cooked shredded chicken (preferably roasted and well seasoned)
2 cups (480 ml) vegetable oil for frying
1 medium red onion, thinly sliced, about 6 oz (170 g)
1/2 cup (120 ml) white vinegar
1 tsp (5 g) sugar
1 tsp (5 g) salt for pickling
1 avocado, sliced, approx. 7 oz (200 g)
1 cup (50 g) shredded lettuce or cabbage
1/3 cup (80 g) salsa roja or habanero salsa, plus extra for serving
Lime wedges for serving
Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make quick pickled onions: combine 1/2 cup (120 ml) white vinegar, 1 tsp (5 g) sugar, and 1 tsp (5 g) salt in a bowl; add the sliced red onion and let sit at least 20 minutes while preparing other components.
2. Heat the cooked shredded chicken in a skillet with a little salsa roja or a splash of water until warm and slightly saucy; season with salt and pepper and set aside.
3. Warm the tortillas briefly on a comal or skillet so they are pliable. Using your fingers or the tip of a knife, make a shallow slit in the center of each tortilla to form a small pocket.
4. Spoon about 2 tbsp (30 g) warm refried black beans into each tortilla pocket, spreading the beans inside the tortilla to fill without tearing.
5. Heat 2 cups (480 ml) vegetable oil in a heavy skillet to medium-high (about 350°F / 175°C). Fry each filled tortilla briefly, pressing slightly with a spatula, until golden and crisp on both sides, about 1–2 minutes per side. Transfer to paper towels to drain and season lightly with salt.
6. To assemble, place a crisp panucho on a plate, top with a portion of shredded chicken (about 3–4 oz (85–115 g) per panucho), pickled red onion, a few slices of avocado, a sprinkle of shredded lettuce or cabbage, and a spoonful of salsa roja.
7. Serve immediately with lime wedges and extra salsa at the table.

1. Make quick pickled onions: combine 1/2 cup (120 ml) white vinegar, 1 tsp (5 g) sugar, and 1 tsp (5 g) salt in a bowl; add the sliced red onion and let sit at least 20 minutes while preparing other components.
2. Heat the cooked shredded chicken in a skillet with a little salsa roja or a splash of water until warm and slightly saucy; season with salt and pepper and set aside.
3. Warm the tortillas briefly on a comal or skillet so they are pliable. Using your fingers or the tip of a knife, make a shallow slit in the center of each tortilla to form a small pocket.
4. Spoon about 2 tbsp (30 g) warm refried black beans into each tortilla pocket, spreading the beans inside the tortilla to fill without tearing.
5. Heat 2 cups (480 ml) vegetable oil in a heavy skillet to medium-high (about 350°F / 175°C). Fry each filled tortilla briefly, pressing slightly with a spatula, until golden and crisp on both sides, about 1–2 minutes per side. Transfer to paper towels to drain and season lightly with salt.
6. To assemble, place a crisp panucho on a plate, top with a portion of shredded chicken (about 3–4 oz / 85–115 g per panucho), pickled red onion, a few slices of avocado, a sprinkle of shredded lettuce or cabbage, and a spoonful of salsa roja.
7. Serve immediately with lime wedges and extra salsa at the table.