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.
Serve them hot to your guests, who can eat them with their hands as no fork or knife is used. Accompany them with turkey broth seasoned with sour orange and a little red onion.
Tips
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 while still cold. They will be crunchier.
Take advantage of the turkey broth. Boil it a second time, adding bones and leftover giblets after roasting the breast to give it more flavor. If it’s chicken broth, you can also add pasta, and you will have another meal ready.
Did you cook this recipe?
Upload your Photo
Print recipe of:
Yucatecan Panuchos with Turkey
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
At the moment, this recipe does not have nutritional information.
Provided by
Sign up for KiwiPro and discover the calories and all the nutritional information of this recipe!