Panuchos

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the masa harina and salt in a large bowl.

   Ca. 1 min.

2. 2

   Gradually add the warm water to the masa harina mixture, mixing until a soft, pliable dough forms.

   Ca. 3 min.

   Kokkens note: Adjust water as needed; the dough should not be sticky.

3. 3

   Divide the dough into 8 equal portions and roll each into a ball.

   Ca. 2 min.

4. 4

   Press each dough ball into a thin tortilla using a tortilla press or by hand between two pieces of plastic wrap.

   Ca. 5 min.

   Kokkens note: Aim for tortillas about 5-6 inches in diameter.

5. 5

   Heat a comal or non-stick skillet over medium-high heat. Cook each tortilla for about 30 seconds per side, until lightly cooked but still soft.

   Ca. 8 min.

   Kokkens note: Do not fully cook the tortillas at this stage.

6. 6

   Carefully make a small incision along the edge of each warm tortilla to create a pocket.

   Ca. 2 min.

   Kokkens note: Use a paring knife and be gentle to avoid tearing.

7. 7

   Spoon a small amount of mashed black beans into the pocket of each tortilla, spreading it gently.

   Ca. 3 min.

   Kokkens note: Don't overfill, or the tortilla may break.

8. 8

   Heat the vegetable oil in a deep skillet or pot to 350°F (175°C).

   Ca. 5 min.

   Kokkens note: Use a thermometer to ensure the oil is at the correct temperature.

9. 9

   Carefully fry the bean-filled tortillas, one or two at a time, for 1-2 minutes per side, until golden brown and crispy.

   Ca. 8 min.

   Kokkens note: Ensure the oil is hot enough to prevent the tortillas from becoming greasy.

10. 10

    Remove the panuchos from the oil and drain on a wire rack lined with paper towels.

    Ca. 1 min.

11. 11

    Top each panucho with shredded chicken, pickled red onion, and sliced avocado.

    Ca. 3 min.

12. 12

    Serve immediately with a lime wedge, if desired.