Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Finely-ground deep-yellow masa harina

  2. 1 3/8 cups 325ml Cold water

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1/4 cup 59ml Refried Black Beans - pureed - seeNote (or use good-quality canned refried beans)

  5. 2/3 cup 157ml Vegetable oil

  6. 2 cups 125g / 4.4oz Shredded roasted chicken

  7. 1 cup 62g / 2 1/5oz Roasted Tomato Salsa - seeNote

  8. 1 cup 62g / 2 1/5oz Pickled Red Onions - seeNote

  9. 1 Avocado - peeled, seeded, and sliced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * 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.


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