Panuchos are a dish of great popularity and tradition in the State of Yucatan, and not only in this beautiful state but in the entire country. Because it is a Mexican recipe that is easy to prepare and has accessible ingredients, in addition to combining flavors that make it very particular, it is the favorite of many and I don’t blame them. Of course, you would have to try them to judge for yourself, therefore, on this occasion, we invite you to accompany us in the preparation of this exquisite dish, which we assure you will love. Keep reading and discover how to make Yucatecan panuchos.
Ingredients to make Yucatecan Panuchos:
- ½ piece of whole chicken breast
- 500 grams of corn dough for tortilla
- 1 cup of cooked black beans
- 1 piece of red tomato
- 1 piece of purple onion
- 1 cup of lettuce
- ¼ piece of Onion
- 1 clove garlic
- 1 pinch of salt
- 4 tablespoons of oil
How to make Yucatecan Panuchos:
Below we present the ingredients for the preparation of the Yucatecan chicken panuchos. We are going to start the Mexican recipe by cooking the chicken breast. We put it in a saucepan with boiling water along with the onion, garlic and a little salt to enhance the flavor of the dish. While the meat is cooking, we begin to form the tortilla with the dough, a little thicker than normal, about half a centimeter wide, as shown in the image. Check the recipe for corn tortillas and learn how to prepare them step by step. We place the corn tortillas, being careful not to break them, on a hot griddle to cook them. On the other hand, when the chicken breast is cooked, we shared it with our hands and put it roasted with a little sliced onion in a hot pan. When the chicken presents a golden appearance, we remove it from the heat and reserve to continue with the preparation of the Yucatecan panuchos.
Once the corn tortillas are completely cooked, we take them and with the help of a knife we lift the thin layer that appears on one of the sides of the tortilla. Thus, they will remain open to fill them in the next step. We fill the tortillas with a light layer of refried beans, covering the entire surface of the tortilla.
Once the tortilla is filled, we flatten it a bit to make sure that the beans do not come out and we put it in a pan with hot oil. We fry the panuchos on both sides. When the tortilla with beans is fried, remove it from the oil and place it on absorbent paper to remove excess oil.
Clever! We serve the Yucatecan panuchos by placing a layer of sliced lettuce on them, followed by the roasted chicken, the red tomato and the red onion.
