Panuchos are Yucatecan puffed tortillas split, stuffed with refried black beans, then fried and topped with shredded turkey, pickled red onion, avocado and habanero salsa.

Panuchos are an early-20th-century Yucatecan invention, attributed to Doña Vale of Campeche who, the story goes, mixed leftover bean paste into fried tortillas to extend a meal. The name comes from 'pan de Don Ucho', a regional baker. The dish moved up the peninsula and became the Mérida market breakfast.

Where to eat Panuchos in Mérida

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Make it at home

Serves 121 hr 30 minIntermediate

Ingredients

  • 400g masa harina (corn flour for tortillas)
  • 300 ml warm water
  • Pinch of salt
  • 300g refried black beans (frijol colado)
  • 300g cooked shredded turkey breast
  • 1 small red onion, pickled in white vinegar and lime
  • 1 avocado, sliced
  • Habanero salsa (or pickled habaneros)
  • Lard or neutral oil for frying

Method

  1. Mix masa harina with warm water and salt to form a soft dough. Rest 15 minutes.
  2. Divide into 12 balls, press each to a 10cm tortilla using a tortilla press lined with plastic.
  3. Cook each tortilla on a hot, dry comal for 90 seconds per side until lightly puffed.
  4. While still warm, slit each tortilla on one side to create a pocket. Stuff with 1 tbsp refried black beans.
  5. Heat 1cm of lard or oil to 180°C. Fry each stuffed tortilla for 1 minute per side until golden and crisp.
  6. Drain on paper towels and top each with shredded turkey, pickled red onion, avocado slices and habanero salsa.
  7. Serve immediately while the tortilla is still crisp.

Editor tip. Press the tortillas slightly thicker than for tacos so the pocket holds the bean filling without tearing.

Common allergens: Gluten, Turkey.