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                                 Panuchos

Recipe By     : Susan Feniger and Mary Sue Milliken
Serving Size  : 6    Preparation Time :0:00
Categories    : Tacos

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Finely-ground deep-yellow masa harina
   1 3/8  cups          Cold water
     1/2  teaspoon      Salt
     1/4  cup           Refried Black Beans -- pureed - see * Note
                        (or use good-quality canned refried beans)
     2/3  cup           Vegetable oil
   2      cups          Shredded roasted chicken
   1      cup           Roasted Tomato Salsa -- see * Note
   1      cup           Pickled Red Onions -- see * Note
   1                    Avocado -- peeled, seeded,
                        -- and sliced

  * Note:  See the ôRefried Black Beansö, ôRoasted Tomato Salsaö and ôPickled Red
Onionsö recipes which are included in this collection.

   In a large bowl combine first three ingredients and stir until smooth.  The
dough should be slightly sticky and form a ball when pressed together.  To test
,
flatten a small piece of dough between your palms.  If the edges crack, add wat
er
to the dough, a tablespoon at a time, until a test piece does not crack.
   Divide the masa into 12 pieces and form each into a ball.  Press or roll eac
h
into a 4-inch circle.  Heat a dry cast-iron skillet or griddle over medium-high
heat and cook the tortillas.  When cool enough to handle, pick up each puffed
tortilla and make a 1 1/2-inch slit about 1/4-inch from the edge to make a pock
et,
being careful not to cut all the way through the tortilla.  Puree the Refried
Black Beans and stuff 2 teaspoons of the bean puree in each pocket.  Flatten to
seal and spread the beans evenly.  Reserve the stuffed tortillas on a tray cove
red
with a barely damp cloth.
   Heat 3 tablespoons of the oil in a large skillet over high heat.  Fry the
stuffed tortillas in batches, adding more oil as necessary, until they are a
little crisp around the edges but still pliable.  Drain on paper towels.  Then
place on a tray and keep warm in a 200 degree oven.
   Heat the chicken in a small pan over low heat.  Remove the tray of panuchos
from the oven.  Top each with a scant tablespoon of Roasted Tomato Salsa.
Sprinkle on the chicken and Pickled Red Onions and top each with a small avocad
o
slice.  Serve warm or at room temperature.
   This recipe yields 6 servings.

  Variation:  In case your tortillas do not puff, here is an alternative plan; 
fry
them as is in the oil, and then spread with a very fine layer of beans followed
 by
the other ingredients.  They will still taste delicious.
   Recipe Source:
TOO HOT TAMALES  with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6184 broadcast 02-25-1997)
Downloaded from their Web-Site  -  http://www.foodtv.com

  Formatted for MasterCook by MR MAD, aka Joe Comiskey  -  jpmd44a@prodigy.com

     03-04-1997





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