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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Crispy outside, creamy black beans hidden inside, then juicy chicken, avocado and vivid pink onion on top — every bite has crunch, richness and fresh Yucatán flavor. 🌮🔥

Ingredients

• Masa shells 🌽
• 🌽 300 g masa harina (2½ cups / 10.6 oz)
• 💧 360 ml warm water (1½ cups / 12 fl oz)
• 🧂 ¾ tsp fine sea salt
• 🫒 Neutral oil for shallow frying
• Black bean filling 🫘
• 🫘 350 g cooked black beans, drained (about 2 cups / 12.3 oz)
• 🧅 60 g white onion, finely diced (½ small / 2.1 oz)
• 🧄 10 g garlic, minced (2 cloves / 0.35 oz)
• 🌿 ½ tsp ground cumin
• 🌿 ½ tsp Mexican oregano
• 🫒 10 ml neutral oil (2 tsp)
• 💧 60 ml bean liquid or broth (¼ cup / 2 fl oz)
• 🧂 ½ tsp fine sea salt
• Chicken topping 🍗
• 🍗 500 g cooked shredded chicken (1.1 lb)
• 🍊 45 ml fresh orange juice (3 tbsp / 1.5 fl oz)
• 🍋 20 ml fresh lime juice (1 tbsp + 1 tsp / 0.7 fl oz)
• 🌿 ½ tsp Mexican oregano
• 🧂 ½ tsp fine sea salt
• ⚫ ¼ tsp black pepper
• Pickled red onion 🧅
• 🧅 200 g red onion, very thinly sliced (7 oz)
• 🍋 80 ml fresh lime juice (⅓ cup / 2.7 fl oz)
• 🍊 40 ml fresh orange juice (2 tbsp + 2 tsp / 1.35 fl oz)
• 🍎 20 ml apple cider vinegar (1 tbsp + 1 tsp / 0.7 fl oz)
• 🧂 ½ tsp fine sea salt
• 🌿 ½ tsp Mexican oregano
• To finish 🥑
• 🥬 150 g finely shredded lettuce (5.3 oz)
• 🥑 2 ripe avocados, sliced
• 🍅 Fresh tomato salsa
• 🌿 Fresh cilantro
• 🍋 Lime wedges
• 🌶️ Habanero salsa, optional

Preparation

• 1 Pickle the onion 🧅 Combine the sliced red onion, lime juice, orange juice, vinegar, salt and oregano. Toss well and leave for at least 20 minutes while preparing the remaining components.
• 2 Make the bean filling 🫘 Heat the oil in a skillet over medium heat. Add the onion and cook for 3 minutes. Add garlic, cumin and oregano and cook for another 30 seconds.
• 3 Mash the beans 🥄 Add the black beans, bean liquid and salt. Mash until mostly smooth and thick. Cook for 4–5 minutes until the filling holds its shape. Remove from the heat and let cool slightly.
• 4 Season the chicken 🍗 Place the shredded chicken in a skillet over medium-low heat. Add orange juice, lime juice, oregano, salt and black pepper. Cook for 3–4 minutes until hot and lightly coated with the citrus juices. Keep warm.
• 5 Make the masa dough 🌽 Mix the masa harina and salt. Gradually add the warm water while mixing until a soft, pliable dough forms. If the edges crack when pressed, knead in another teaspoon of water.
• 6 Shape the tortillas ✨ Divide the dough into 10 equal balls. Press each ball between sheets of plastic into a tortilla approximately 10–12 cm wide. Keep the shaped tortillas covered so they do not dry out.
• 7 Cook on the comal 🔥 Heat a dry comal or heavy skillet over medium-high heat. Cook each tortilla for about 45–60 seconds per side until the surface sets and develops a few toasted spots. The tortillas should remain soft enough to open.
• 8 Fill with black beans 🫘 While still warm, carefully make a small opening along one edge of each tortilla. Gently separate the interior layer to form a pocket. Spread about 1 tablespoon of black bean filling inside. Press the opening closed.
• 9 Fry until golden 🌽 Heat a thin layer of neutral oil in a skillet over medium heat. Fry the filled tortillas for 1–2 minutes per side until crisp and golden. Transfer to paper towel and drain briefly.
• 10 Add the toppings 🥬 Arrange the hot panuchos on a dark serving plate. Top each one with shredded lettuce, warm chicken, avocado slices and pickled red onion.
• 11 Finish and serve 🌶️ Spoon a little fresh tomato salsa over each panucho. Finish with cilantro and serve immediately with lime wedges and optional habanero salsa.

Timing details

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Estimated values per serving.

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