Tortillas Stuffed with Shredded Yucatan-Style Chicken and Pickled Red Onions

Name: Tortillas Stuffed with Shredded Yucatan-Style Chicken and Pickled Red Onions (Panuchos Yucatecos con Pollo en Escabeche)
Yield: Makes 12 pieces
Cuisine: Mexican
Ingredients: 2 cups leftover Pollo en Escabeche Oriental, warmed; Vegetable oil or lard; ½ teaspoon salt; 1¼ cups warm water; 2 cups masa harina; 1 cup Pickled Red Onions; ¼ cup My Refried Beans or rinsed and drained canned black beans, puréed; ¼ cup My Refried Beans or rinsed and drained canned black beans, puréed; 1 cup Roasted Tomato-Chipotle Salsa, warmed; 1 avocado, preferably Hass variety, peeled, seeded, and sliced; Vegetable oil or lard

Panuchos Yucatecos con Pollo en Escabeche

Preparation info

Makes
12 pieces

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Panuchos are among the most traditional and popular appetizers in the Yucatán Peninsula. When these tortillas are fried, they puff up so they can be split and filled. Here the bean mixture is spooned inside with the tasty shredded chicken served on top.

Ingredients

2 cups leftover Pollo en Escabeche Oriental, warmed
1 cup Roasted Tomato-Chipotle Salsa, warmed

Americas
Mexico
Starter
Main course
Leftovers
Central America
Gluten-free

Method

Prepare the Pollo en Escabeche Oriental, Roasted Tomato-Chipotle Salsa, My Refried Beans, as needed, and the Pickled Red Onions.
In a large bowl, stir the masa harina, water, and salt together 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.