Entree: Mexico – Quintana Roo / Caribbean Coast – Panuchos (Crisp fried masa tortillas stuffed with refried black beans and topped with shredded poultry, pickled red onion, avocado, and salsa)

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 25 min

Cook 10 min

Additional 20 min

Total 45 min

Ingredients

12 small corn tortillas (about 4–5 inches), approx. 10 oz (280 g) total
360 g canned refried black beans, warmed (estimated edible portion: 360 g)
1 lb (454 g) cooked shredded chicken (preferably roasted and well seasoned)
2 cups (480 ml) vegetable oil for frying
1 medium red onion, thinly sliced, about 6 oz (170 g)
1/2 cup (120 ml) white vinegar
1 tsp (5 g) sugar
1 tsp (5 g) salt for pickling
1 avocado, sliced, approx. 7 oz (200 g)
1 cup (50 g) shredded lettuce or cabbage
1/3 cup (80 g) salsa roja or habanero salsa, plus extra for serving
Lime wedges for serving
Salt and freshly ground black pepper to taste

Instructions

1. Make quick pickled onions: combine 1/2 cup (120 ml) white vinegar, 1 tsp (5 g) sugar, and 1 tsp (5 g) salt in a bowl; add the sliced red onion and let sit at least 20 minutes while preparing other components.
2. Heat the cooked shredded chicken in a skillet with a little salsa roja or a splash of water until warm and slightly saucy; season with salt and pepper and set aside.
3. Warm the tortillas briefly on a comal or skillet so they are pliable. Using your fingers or the tip of a knife, make a shallow slit in the center of each tortilla to form a small pocket.
4. Spoon about 2 tbsp (30 g) warm refried black beans into each tortilla pocket, spreading the beans inside the tortilla to fill without tearing.
5. Heat 2 cups (480 ml) vegetable oil in a heavy skillet to medium-high (about 350°F / 175°C). Fry each filled tortilla briefly, pressing slightly with a spatula, until golden and crisp on both sides, about 1–2 minutes per side. Transfer to paper towels to drain and season lightly with salt.
6. To assemble, place a crisp panucho on a plate, top with a portion of shredded chicken (about 3–4 oz / 85–115 g per panucho), pickled red onion, a few slices of avocado, a sprinkle of shredded lettuce or cabbage, and a spoonful of salsa roja.
7. Serve immediately with lime wedges and extra salsa at the table.