Yucatan panuchos

Panuchos are corn tortillas filled with smashed black beans and garnished with various toppings. Traditionally served at family gatherings and fiestas and also seen as street food. 

Soak the onion 5 minutes in salted water. Drain. Transfer to a small saucepan, pour in the vinegar and bring to a boil, remove from the heat and cool.

In a medium skillet, sauté the minced garlic until fragrant. Add the cooked black beans and cumin. Season with salt to taste. Mash the beans until you achieve a paste-like consistency. Set aside.

In a large bowl, combine the masa harina, warm water, and salt. Mix until the dough comes together and is smooth. The consistency should be slightly firm but pliable. Divide the dough into small balls, about the size of a golf ball. Flatten each ball into a round tortilla using a tortilla press or a rolling pin.

Heat a griddle or skillet over medium-high heat. Cook each tortilla for about 1-2 minutes per side until they start to puff up. Remove from heat and carefully make a small slit on one side of the tortilla to create a pocket.

Stuff each tortilla pocket with a spoonful of the black bean paste. Press gently to spread the filling evenly inside.

In a frying pan, heat some cooking fat over medium heat. Fry the filled tortillas until they are golden brown and crispy on both sides. Drain on paper towels to remove excess oil.

Strain the pickled onions.

Top each fried panucho with shredded chicken, a dollop of guacamole, pickled red onions, and a slice of tomato. Panuchos are best enjoyed warm, so serve them immediately.