Mesoamerica · Volume 02, Achiote, the Pib and the Lebanese Table
Panuchos
Yucatán, Mexico
An illustration of the dish, not a photograph of it cooked.
- Time
- Not statedNo source states a time and the atlas has too few comparable dishes to estimate one.
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
As tradition built it
Panuchos
Everyday Mérida market food; distinguished from its cousin salbut by stuffing before frying.
Ingredients
- 250g corn masa (8 tortillas) tortilla, split before frying
- ½ cup frijol colado (strained black bean purée), to stuff
- 200g shredded turkey or chicken
- to serve pickled onion
- 1 tomato
- 1 cup, shredded lettuce
- to serve avocado
Method
- Split a tortilla and stuff it with frijol colado before it is fried.
- Fry.
- Top with shredded turkey or chicken, pickled onion, tomato, lettuce and avocado.
What a modern chef changes
Dehydrated masa, chinois-smoothed beans, sous vide confit topping
Method
- Dehydrate the masa briefly before pressing, for a tortilla that fries to a crisper, more even shell with less oil absorption than a fresh-pressed dough gives.
- Pass the frijol colado through a chinois after blending for a properly smooth, pipeable filling rather than one with the fibrous skins a coarser strain leaves in.
- Confit the shredded turkey sous vide in a little of its own fat and stock beforehand, for a topping that stays moist against the crisp base.