Welcome to Paulina Cocina, all of you who, like the people who write this blog, can't resist snacking. Well, you get the idea... We start eating something that's only one or two bites long and can't stop.
with Yucatecan panuchos . You start eating one and can't stop. They're small, delicious, and filling. Keep reading; you won't believe how easy they are to make... in a jiffy, as the grandmothers say.
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About the Panuchos
Panuchos are a signature dish of Yucatecan cuisine in Mexico, known for their authentic flavor and distinctive combination of ingredients . In short, they are simply taco dough filled with refried beans and, occasionally, other ingredients such as chicken , turkey, or fish , accompanied by various condiments and sauces.
Where and when were the Yucatecan panuchos created?
The recipe is believed to have pre-Hispanic roots, as the Mayans used corn as a staple food in their diet and developed various ways of preparing tortillas. Over time, the ingredients and cooking techniques gave rise to the creation of panuchos , a highly appreciated delicacy both in Yucatán and beyond its borders.
Panuchos are a variety of tacos distinguished by their crispy tortilla and unique filling. The base of this dish is the corn tortilla , a fundamental ingredient in Mexican cuisine.
What makes them special is the way the tortilla is prepared to create a crispy, sturdy texture , unlike the soft tortillas used in other types of tacos.
How and with what are panuchos traditionally prepared?
The preparation of this recipe reflects the meticulousness and attention to detail that characterize Yucatecan cuisine. From the process of frying the tortillas to the selection of ingredients for the filling and sauces , every step impacts the diner's final experience.
Corn tortillas are lightly fried in hot oil until crispy, creating a crunchy crust. Black beans are cooked until tender. They are then fried in a little oil with garlic and onion . These beans are used to fill the tortillas.
Once the tortillas are crispy , a slit is made at one end and they are filled with a generous layer of refried beans . Optionally, you can add seasoned, shredded chicken , turkey , or fish
The plating
Panuchos are traditionally served with pickled red onion , sliced avocado, spicy tomato salsa, and habanero chili sauce, which gives it that characteristic spicy and savory .
red onion , for example, not only adds flavor and color, but is also reminiscent of the sweet and sour flavors typical of Yucatecan cuisine .
The panuchos are presented on a plate, with the ingredients perfectly arranged on the crispy tortilla .
Why are they called panuchos?
Panuchos are not only appreciated for their flavor, but also for their cultural significance. They are served at festivals, celebrations , and important events in Yucatán , where they become a symbol of culinary identity and local pride.
Panuchos , and passion that drives Yucatan's gastronomy .
The name “ panucho ” has its roots in the Yucatec Mayan language. The word “panucho” derives from the Mayan term “ pan-oj, ” which means “ swollen ” or “ inflated .” This name is very appropriate due to the way the corn tortilla puffs up during the frying process, acquiring a crispy consistency on the outside.
Thus, the name “panucho ” refers to the characteristic crunchy texture of the tortilla, which is an essential part of this dish.
Panuchos and salbutes, two Mexican snacks
Panuchos and salbutes share similarities in their preparation, but are distinguished by one key detail: the tortilla .
While panuchos use fried corn tortillas filled with beans and other ingredients, salbutes use corn tortillas that are puffed up in hot oil to achieve a soft, spongy texture on the inside.
Salbutes are also filled with a variety of ingredients difference in the texture of the tortilla creates a different gastronomic experience.
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Recipe for Yucatecan panuchos
Yield : 8 portions
Preparation time : 50 minutes
Ingredients
- 8 corn tortillas
- Frying vegetable oil
- 1 cup of cooked black beans
- 2 tablespoons of vegetable oil
- 1 chopped garlic clove
- 1/4 of chopped onion
- Salt to taste
- 2 cups of shredded and seasoned chicken
- Pickled avocado, tomato and red onion
- Spicy tomato sauce
- Habanero chili sauce
How to make panuchos in 4 steps
- In a pan with 2 tablespoons of vegetable oil, sauté the chopped garlic and chopped onion. Add the cooked beans and season with salt to taste. Cook until the mixture is smooth and refried. Set aside.
- Heat enough oil in a skillet over medium-high heat and fry the corn tortillas until crispy on the outside but fluffy on the inside. Drain them on paper towels.
- Slightly open each tortilla and spread a generous layer of refried beans and shredded chicken inside.
- Place sliced tomatoes, sliced avocado, and pickled red onion on top of the filling. Add the sauces. Serve immediately.
