Recipe for Panuchos: Yucatán-Style Fried Tortillas Stuffed with Black Beans

By Arely, a long-time member of our BJM family

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My family is originally from Yucatán in Mexico, and we have lived in San Francisco for over 20 years.  My mom taught me how to make this dish, and my husband Roger is a really amazing cook who also makes this dish. This food always reminds me of home, and my family loves it so much.

Panuchos is a traditional dish  from the Yucatán region of Mexico. It’s essentially a fried tortilla that's cut open and filled with refried beans, then finished off with a variety of toppings.. This recipe makes 8 panuchos, feeding 4 people.

 
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Step One: Refried Beans

  • 1 finely chopped onion 

  • 1 teaspoon butter 

  • 1 can refried beans 

Mix the onion, butter, and refried beans in a pan over medium heat for  5–7 minutes, then set aside. We will use this to stuff the tortilla. 


Step Two: Grilled Chicken 

  • 1 tablespoon red achiote paste (can be bought at your local Mexican store, or here is a recipe if you want to make your own) 

  • 1 lemon 

  • A  pinch of salt

  • 2 chicken breasts 

Mix the ingredients together and baste the chicken with the mixture. Place in the oven at 350º for 20–30 minutes or until the chicken is cooked through. Once ready, shred the chicken and set it aside. 


Step Three: Toppings 

  • 3 sliced tomatoes 

  • ½ chopped cabbage (add pinch of salt and lemon, then mix together) 

  • 1 chopped onion (add a pinch of salt and lemon juice, then mix together) 

  • 2 avocados

  • Pepper to garnish 


Step Four: Tortillas 

  • 2 cups of masa harina 

  • ½ teaspoon salt

  • 1 ¼ cups water

  • 1 ½ cups vegetable oil (to fry the panuchos later) 

Combine the masa harina, water, and salt in a mixing bowl. Stir with a wooden spoon until smooth. The dough should be a little sticky, but not wet. Test the consistency by rolling some dough into a golf ball shape and flatten it; if the edges crack easily, it's because the dough is too dry. Add about a tablespoon of water at a time until you reach the perfect consistency.

Form the dough into 8 equal balls. Place a plastic bag over your tortilla press, add one of the dough balls and gently press down to form the panucho. It should be 4–5 inches in diameter. If you don't have a tortilla press, you can use the smooth bottom of a heavy pan. 

Heat a griddle or skillet over medium heat until hot. Add one or two tortillas and cook for 30 seconds to 1 minute on each side. When you flip each tortilla, it should puff up in the center. Transfer tortillas to a plate.


Step Five: Panuchos 

Use a sharp knife to cut a hole along one edge of each tortilla to form a pocket. Open up the pocket, squeeze gently to hold it open, and fill with a spoonful of refried beans. Using your fingers, press down to make sure the beans are evenly spread.

Add the panuchos to the heated oil and fry for 2–3 minutes on each side until they are golden. Place them on a plate lined with paper towels to remove excess oil.

To serve, top with cooked shredded chicken, cabbage, onion, tomato, avocado, and pepper to garnish. 

Enjoy!

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