Panuchos

Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
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  • 2 star values: 1
  • 1 star values: 0
  • 2 Ratings

Build a better tostada with our black bean Panuchos recipe. Piled high with tangy onions, a zesty tomato sauce, and avocado, a fried tortilla has never tasted this good before.

Source: Better Homes and Gardens
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Panuchos

Ingredients

Directions

  • In a large skillet heat 1 inch of oil to 350°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.

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  • 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 or Fast:

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.

Chile Hint:

In the Yucatan, they put habañeros 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.

Nutrition Facts (Panuchos)

Per Serving:
583 calories; 32 g total fat; 4 g saturated fat; 8 g polyunsaturated fat; 18 g monounsaturated fat; 62 mg cholesterol; 1473 mg sodium. 857 mg potassium; 49 g carbohydrates; 11 g fiber; 6 g sugar; 29 g protein; 0 g trans fatty acid; 389 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 4 mg iron;

Frijoles Colados (Sieved Black Beans)

Ingredients

Directions

  • In a food processor or blender, combine beans, broth, and savory. Cover and process or blend until smooth.

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  • In a large skillet, cook onion and habañero 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.

*

Because hot chile peppers, such as habañeros, 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.

Cebollas Encurtidas

Ingredients

Directions

  • 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.

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  • 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.

Chiltomate Sauce

Ingredients

Directions

  • 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.

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Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
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