Panuchos (yucatan Stuffed Tortillas)

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 cups finely-ground deep-yellow masa harina
• 1 3/8 cups cold water
• 1/2 teaspoon salt
• 1/4 cup refried black beans, pureed
• 2/3 cup vegetable oil
• 2 cups shredded roasted cooked chicken
• 1 cup roasted tomato salsa, i use rock & roll bbq salsa loco (similar to baja fresh)
• 1 cup pickled red onions, i use lime pickled red onions
• 1 avocado, peeled seeded, and sliced

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 *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.