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!
