- Makes: 4 servings
- Serving Size: three 4-inch or two 6-inch panuchos
- Prep: 30 mins
- Fry: 1 min per batch
- In a large skillet heat 1 inch of oil to 350 degrees F. Fry tortillas, two or three at a time, in hot oil for 1 to 2 minutes or until crisp and edges are lightly browned, turning once halfway through frying time. Drain on paper towels.
- Meanwhile, in a medium saucepan combine chicken and Chiltomate Sauce. Cook and stir until heated through.
- Spread fried tortillas with Frijoles Colados. Top with chicken mixture, Cebollas Encurtidas, and avocado.
Fresh: Make as directed. Fast: Use a 16-ounce can refried black beans (heated through) instead of Frijoles Colados. Omit Cebollas Encurtidas and garnish instead with thinly sliced cucumber and/or radishes.
Instead of using cooked chicken, you can make the poached turkey from Sopa de Lima. Discard the broth or reserve it for another use.
In the Yucatan, they put habaneros in almost everything, but they pack a lot of heat, so feel free to limit them. In this recipe, for instance, put them in the Frijoles Colados but not in the Chiltomate Sauce.
- In a food processor or blender, combine beans, broth, and savory. Cover and process or blend until smooth.
- In a large skillet, cook onion and habanero in hot oil over medium heat for 6 minutes or until tender. Add bean mixture. Cook, stirring frequently, until the mixture is thickened to a loose paste consistency. Season to taste with salt.
- In a blender or food processor combine tomatoes, vinegar, chili sauce, and salt. Cover and blend or process until smooth. Transfer mixture to a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until sauce is desired consistency.
- Preheat broiler. On a 15x10x1-inch baking pan, place red onion slices. Broil 4 to 5 inches from heat for 8 to 10 minutes or until onions are charred and tender, turning once halfway through broiling time. When cool enough to handle, separate onions into rings, discarding any large dry blackened pieces.
- In a medium bowl combine onion, grapefruit juice, orange juice, lime juice, salt, oregano, garlic, and pepper. Cover and chill at least 2 hours before serving.
Because hot chile peppers, such as habaneros, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
- Per serving:
- 583 kcal cal.,
- 32 g fat
- (4 g sat. fat,
- 8 g polyunsaturated fat,
- 18 g monounsatured fat),
- 62 mg chol.,
- 1473 mg sodium,
- 49 g carb.,
- 11 g fiber,
- 6 g sugar,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet