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Recipe of Yucatecan Panuchos from Turkey

Yucatecan Panuchos from Turkey

25 mins
25 mins
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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 cheaper or more expensive: chicken breast, ground beef or pork, beets, cabbage, pickled carrots and even cochinita pibil, dogfish, etc. Here I propose the most traditional ingredients. They yield 30 to 35 pieces according to their size.
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8 portions
  • 600 milliliters Oil Oleic®
  • 1 kilo cornmeal, prepared according to package instructions
  • 1/2 kilos Turkey breast
  • 1.5 liters Water
  • 2 sticks annatto 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, white without shell
  • 5 tomatoes
  • 2 avocados
  • 600 milliliters Water


Wash the breast as you usually do. In a saucepan boil 1.5 liters of water or the amount needed to cover the breast. Sancocha the breast, adding to the water the cloves of garlic, salt, oregano and pepper to taste.
Undo the achiote paste with the sour orange juice and salt to taste. Spread the breast with this mixture. Go to room and once cold, undo it. Reservation.
Take small portions of the dough and flatten them with the machine until you form an approximately four-inch tortilla, which is not too thick or thin.
They are cooked in a comal without oil. Once cooked, at the time of removing them, still hot, lift with your fingers a bit of the skins at one end of the tortilla to let the steam out (do not open it in the center). Introduce quickly, being careful not to break them, the handle of a spoon to lift as much as possible the skin. This step is important because if the skins stick, you can not fill them with beans and they will only be thick tortillas.
Boil the 600 ml of water in a saucepan. Cut the onion into julienne strips, place them in a bowl and add carefully not to burn the boiling water with the vinegar. Let them stand with the covered container for 5-10 minutes. Drain and let cool. Add salt to taste and a trickle of vinegar if you wish.
The bean must be soft to fill the tortillas. To soften and spread better, you can quickly heat it in the microwave or in a pan. Let it cool a little and fill the inside of each panucho with a spoonful of beans. Seal well so it does not come off.
Fry the panuchos in the hot oil. Add more oil if necessary to finish frying all. Drain them by placing them in a colander or on absorbent paper towels.
Cut the tomatoes, cucumber and avocado in half, by its longest side, and then slice the halves.
Place the ingredients on the panuchos in the following order: lettuce, shredded breast, tomato, avocado and finally, top with the purple onion.


Serve hot to your guests who can take them with their hands since no fork or knife is used to eat them. Accompany them with the turkey broth seasoned with sour orange and a little bit of the purple onion.


You can keep the panuchos for up to 5 days in the refrigerator. Just wrap them in a plastic bag or cloth napkin. When you need them, take them out and fry them cold. They will be more crispy. Take the turkey broth. Boil it for the second time, adding bones and small pieces that remain after roasting the breast will give it more flavor. If it's chicken soup, you can also add pasta and you'll have another meal ready.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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