A Panucho is a Yucatecan food specialty from the region made with a refried tortilla that is stuffed with refried black beans and topped with chopped cabbage, pulled chicken or turkey, tomato, pickled red onion, avocado, and pickled jalapeño pepper.
As mentioned above, Panuchos are corn tortillas filled with refried beans and topped with grilled beef, pickled onions, avocado, and habanero chili sauce. They are a popular choice for a quick and tasty meal.
Preparation process
1. Place the tortilla on a hot comal (grill or skillet). When the tortilla starts to puff up with air bubbles, flip to the other side. To ensure air pockets fill the entire tortilla, press around the edges of the tortilla with a clean, folded kitchen cloth. (This thin layer is called the pancita)
2. Remove the hot tortilla from the comal and carefully slit the top puffy layer of the tortilla open about 3 to 4 inches to create a pocket, similar to how you would open pita bread for a sandwich.
3. Smear a spoonful of refried black beans into the pocket of the tortilla. To reach all corners of the tortilla, use your fingers to spread refried beans throughout the tortilla.
4. Prepare your toppings, and then place the panucho (the now stuffed tortilla) on a hot, oiled comal (griddle or skillet) and toast until golden on both sides, about 2-3 minutes on each side.
5. Remove the heated tortilla to paper towels. Repeat the process for each panucho.
To assemble your panuchos properly top each panucho with sliced green leaf lettuce, shredded chicken, pickled onion salsa, a slice of tomato, and a slice of avocado. Serve with salsa on the side. If you are using different ingredients, place your ingredients on the warm panucho.
Yucatan cuisine is a journey of flavors that explores the culinary traditions of Mayan and Spanish cultures, which merge to create a unique culinary experience.
On your next visit to Yucatan, be sure to try these typical dishes that will delight your senses and immerse you in the gastronomic richness of this beautiful region of Mexico.
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