Chicken panuchos with pickled pink onions by Cool Chile
Panuchos are regional Yucatecan snacks. Handmade small tortillas are cooked, then split and filled with a little refried black beans. This is then fried, topped lettuce and various ingredients. The crispy fried tortilla contrasts nicely with the cooling lettuce and all brightened with the sour, hot pickled onions, add habanero hot sauce if you want to sweat!
Makes 10 small antojitos (snacks).
10 small homemade tortillas (puffed up ones)
(or 10 x 10cm Frying Corn Tortillas)
100g black bean refry
120ml cup oil
1 poached chicken breast shredded (about 250g)
Sea salt
Pickled pink onions & shredded lettuce for garnish
Make a home-made tortillas using 15g balls of masa (see recipe for homemade tortillas). When the tortilla puffs, split it with a knife to make a pocket when still warm (like pitta bread), once they are split you can allow them to cool before spooning in a teaspoon of black bean refry (see recipe for black bean refry) into each tortilla. Close and press it gently around until the refry spreads to the edges. Heat the oil in a fry pan and when hot fry the bottom until crisp. Drain on paper towels, face side down. At this point you can keep the panuchos in a low oven to keep warm while you make more.
To use ready made frying tortillas, make as you would a tostada then spread with the refry and assemble as below.
To assemble, place a panucho (or tostada spread with refry) on a plate, top with lettuce, shredded cooked chicken, sprinkling of salt and garnish with spicy pickled pink onions (see recipe for pickled pink onions).