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–+ servings
Panuchos Yucatecos recipe.

Panuchos Yucatecos

author Maricruz Avalos Flores
12 panuchos
These Panuchos Yucatecos feature crispy tortillas filled with black beans and topped with cochinita pibil, pickled onions, boiled eggs, and avocado. Serve as an appetizer or as main dish.
prep 30 minutes
cook 20 minutes
total 50 minutes
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Ingredients 

  • 3 cups cochinita pibil (or chicken, or turkey)
  • 3 ½ cups masa harina
  • 3 cups water
  • lard or oil (for frying)
  • salt

For the beans filling

  • 2 cups black beans (cooked)
  • ½ cup beans cooking water (or chicken stock)
  • ½ cup onion (diced)
  • 2 Tablespoons pork lard

For serving

Instructions
 

Make the beans filling

  • Heat pork lard in a pan over medium heat and sauté the onion until slightly browned.
  • Add black beans along with cooking water and bring to a simmer.
  • Set heat to medium-low. Use a potato masher and mash the beans until nicely smooth.
  • Cook stirring constantly until beans are creamy. Set aside.

Make the tortillas

  • Combine masa harina, water, and a pinch of salt in a mixing bowl until you’ll have a smooth dough that resembles play dough.
  • Heat a cast-iron skillet or comal over medium-high heat.
  • Moisten your hands with water and divide the dough into 12 portions. Take a portion of the dough to roll it into a ball.
  • Place the ball between the plastic sheets and slightly press it with a heavy dish (or a tortilla press) to make a thick tortilla about 4.5″/11.5cm in circumference.
  • Remove the tortilla peeling the two plastic sheets and carefully place it on the hot comal.
  • Cook for 1 minute, then flip and cook for another minute or until you'll see some dark spots appear and the tortilla starts to puff.
  • Using a small knife, cut a slit in the side of the tortilla to make the pocket that will contain the stuffings (read notes).
  • Place the thick tortilla between a kitchen towel to keep it soft and repeat the steps until all masa is used.
  • Stuff each tortilla with a good spoonful of refried black beans and press on top to nicely spread the beans inside.

Fry & assemble

  • In a large frying pan heat a few tablespoons of pork lard or oil over medium heat.
  • Working in batches, fry as many pieces as fit in your pan until slightly crispy on both sides.
  • Place the tortillas on a plate lined with kitchen paper towels, to remove excess oil.
  • Place panuchos on a large serving plate and top each with some cochinita pibil.
  • Top with slices of boiled eggs, pickled onions, and avocado. Serve immediately with your favorite salsa on the side.

Notes

  • To make the pockets on the tortillas, make sure they’re not as thin as a regular tortilla but neither too thick like a sope. 
  • Make the pockets on the tortillas as soon as you remove them from the skillet or comal, if you allow them to cool down it won’t be easy to cut them.
  • If nothing of this work and you aren’t able to make the pockets, just spread the beans on the fried tortillas, instead of filling them before.
  • Make sure the oil is hot enough before frying the tortillas, so you can achieve a crispy texture without the tortillas becoming too greasy.
Nutrition Information
Serving: 1 panucho | Calories: 337kcal | Carbohydrates: 34g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 17mg | Potassium: 291mg | Fiber: 6g | Sugar: 0.5g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 3mg