|½||Recipe Masa (recipe|
|¼ cup||Refried Black Beans (recipe|
|Follows), or good quality|
|Refried beans, pureed|
|Approximately 2/3 cup|
|2 cups||Shredded roasted chicken|
|1 cup||Roasted Tomato Salsa (recipe|
|1 cup||Pickled Red Onions (recipe|
|1||Avocado, peeled, seeded and|
|Sliced, for garnish|
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 1½-inch slit about ¼-inch from the edge to make a pocket, being careful not to cut all the way through the tortilla. 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 onions and top each with a small avocado slice. Serve warm or at room temperature.
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.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6184
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