* Exported from MasterCook * 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 - - - - - - - - - - - - - - - - - -