Panuchos

Panuchos

In honor of my recent trip to Los Cabos, MX

This is a wonderful delight adapted from the pages of Sunset Magazine,

by Chef Gilberto Cetina!

1 lb chicken breast

1T vinegar

4 t achoite paste

3 T Olive oil, evoo

2 t  kosher salt, divided

1 Can black beans, drained. reserve liquid

1/2 C minced onion

2 1/3 C masa, corn prepared

Toppings:

1/4 C vinegar

1/2 Medium red onion diced

2 green lettuces leaves

1 plum tomato

1 ripe avocado

Habanero sauce

Marinade chicken in a mixture of 1T vinegar, 4 t achoite  paste, 2t evoo, 1/4 t salt. Coat chicken well, then grill over medium heat until throughly cooked. Let cool, shred chicken. Puree black beans with liquid until creamy consistency. Stir fry 1/4 C onion in 1 T evoo until golden, stir in beans, heating thru. Turn off heat set aside. Meanwhile, Marinade remaining onion in vinegar, drain when ready to assemble Panuchos.

With a tortilla press, or rolling pin, roll small dough balls of masa into 4 inch tortillas. Cook on hot griddle about 1 min each side, pressing tortilla down to force it to puff up. Create a pocket in the tortilla, then fill with 1 spoonful of beans, chicken, lettuce, tomato, avocado,  drained onion, and habanero sauce! Enjoy!

Happy Cooking!