Panuchos

4 servings

Ingredients

QuantityIngredient
½Recipe Masa (recipe
Follows)
¼cupRefried Black Beans (recipe
Follows), or good quality
Canned
Refried beans, pureed
Approximately 2/3 cup
Vegetable oil
2cupsShredded roasted chicken
1cupRoasted Tomato Salsa (recipe
Follows)
1cupPickled Red Onions (recipe
Follows)
1Avocado, peeled, seeded and
Sliced, for garnish

Directions

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

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