Entree: Mexico – Yucatan – Panuchos (Fried Yucatecan corn tortillas stuffed with refried black beans and topped with shredded poultry, pickled onion, avocado, and lettuce)

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 40 min

Cook 8 min

Total 50 min

Ingredients

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

2 cups (240 g) masa harina
1 1/4 cups (300 ml) warm water, plus more as needed
1 tsp (5 g) fine salt
2 cups (480 ml) vegetable oil for frying
1 1/2 cups (375 g) refried black beans, warmed; for estimation, use canned refried black beans (manufacturer and added fat vary)
8 oz (225 g) cooked shredded turkey or chicken (approx. 2 cups (480 ml) shredded) (such as chicken)
1 cup (150 g) pickled red onion, thinly sliced (see note)
2 cups (100 g) shredded iceberg or leaf lettuce
1 medium avocado (approx. 6 oz (170 g)), sliced
1 medium tomato (approx. 5 oz (150 g)), thinly sliced
Lime wedges for serving
Salt and ground black pepper to taste

Show original ingredient measurements

2 cups (240 g) masa harina
1 1/4 cups (300 ml) warm water, plus more as needed
1 tsp (5 g) fine salt
2 cups (480 ml) vegetable oil for frying
1 1/2 cups (375 g) refried black beans, warmed; for estimation, use canned refried black beans (manufacturer and added fat vary)
8 oz (225 g) cooked shredded turkey or chicken (approx. 2 cups shredded) (such as chicken)
1 cup (150 g) pickled red onion, thinly sliced (see note)
2 cups (100 g) shredded iceberg or leaf lettuce
1 medium avocado (approx. 6 oz/170 g), sliced
1 medium tomato (approx. 5 oz/150 g), thinly sliced
Lime wedges for serving
Salt and ground black pepper to taste

Instructions

1. Make tortillas and assemble pockets: In a bowl combine masa harina, warm water and salt; mix to a soft, pliable dough (add a little more water if dry). Divide into 8 balls, press each into a 5–6 inch (12–15 cm) tortilla using a tortilla press or rolling between plastic. Heat a skillet and cook tortillas 30–45 seconds per side until set but still pliable. While warm, use your thumb to press a small pocket into the center of each tortilla (or slice and stuff gently), then spread about 2–3 tbsp (30–45 g) warmed refried black beans inside each pocket.
2. Fry and top: Heat oil in a skillet to 350°F (175°C). Fry stuffed tortillas, bean-side up first, until crisp and golden, about 1–2 minutes per side; drain on paper towels. Top each fried tortilla with shredded turkey or chicken, pickled red onion, shredded lettuce, avocado slices, tomato, a squeeze of lime, and salt and pepper to taste. Serve immediately.