Yucatecan Panuchos with Turkey

Panuchos are typical snacks from the State of Yucatan. They are delicious, and you can use a variety of meats and vegetables in their preparation, making them more economical or more expensive: chicken breast, ground beef or pork, beet, cabbage, pickled carrot, and even cochinita pibil, shark, etc. Here I propose the most traditional ingredients. They yield 30 to 35 pieces depending on their size.
Ingredients
8
Servings
  • 600 milliliters Oléico® safflower oil
  • 1 kilo corn masa flour, prepared according to package instructions
  • 1/2 kilos turkey breast
  • 1.5 liters water
  • 2 sticks achiote paste
  • 1 bitter orange
  • 4 cloves garlic
  • salt, oregano to taste
  • 2 cans refried beans
  • 1/4 cups vinegar
  • 2 red onions
  • 1 Romaine lettuce, disinfected
  • 1 cucumber, skinless breast
  • 5 tomatillos
  • 2 avocados
  • 600 milliliters water
Preparation
25 mins
25 mins
Medium
  • Wash the breast as you usually do. In a pot, boil 1.5 liters of water or enough to cover the breast. Blanch the breast, adding garlic cloves, salt, oregano, and pepper to taste to the water.
  • Dissolve the achiote paste with sour orange juice and salt to taste. Rub the breast with this mixture. Roast it, and once cool, shred it. Set aside.
  • Take small portions of the dough and flatten them with a machine to form a tortilla of approximately ten centimeters, that is not too thick or too thin.
  • They are cooked on a dry griddle. Once cooked, at the moment of removing them, while still hot, lift a little of the skin at one end of the tortilla with your fingers to let out the steam (do not open it in the center). Quickly and carefully insert the handle of a spoon to lift the skin as much as possible. This step is important because if the skin sticks, you won't be able to fill them with beans and they will only be thick tortillas.
  • Bring 600 ml of water to a boil in a pot. Cut the onion into julienne strips, place them in a bowl, and carefully add the boiling water along with the vinegar. Let them sit covered for 5-10 minutes. Drain and let cool. Add salt to taste and a little more vinegar if desired.
  • The beans should be soft to fill the tortillas. To soften and spread them better, you can heat them quickly in the microwave or in a pan. Let them cool slightly and fill each panucho with a tablespoon of beans inside. Seal well so they don't leak.
  • Fry the panuchos in hot Oléico oil. Add more oil if necessary to finish frying all of them. Drain them by placing them in a colander or on absorbent paper towels.
  • Cut the tomatoes, cucumber, and avocado in half, lengthwise, and then slice the halves.
  • Place the ingredients on the panuchos in the following order: lettuce, shredded breast, tomato, avocado, and finally, crown with the red onion.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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