Panuchos

* Exported from MasterCook *

Panuchos

Recipe By : Susan Feniger and Mary Sue Milliken
Serving Size : 6 Preparation Time :0:00
Categories : Tacos

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Finely-ground deep-yellow masa harina
1 3/8 cups Cold water
1/2 teaspoon Salt
1/4 cup Refried Black Beans -- pureed - see * Note
(or use good-quality canned refried beans)
2/3 cup Vegetable oil
2 cups Shredded roasted chicken
1 cup Roasted Tomato Salsa -- see * Note
1 cup Pickled Red Onions -- see * Note
1 Avocado -- peeled, seeded,
-- and sliced

* Note: See the “Refried Black Beans”, “Roasted Tomato
Salsa” and “Pickled Red
Onions” recipes which are included in this collection.

In a large bowl combine first three ingredients and stir until smooth. The
dough should be slightly sticky and form a ball when pressed together. To test
,
flatten a small piece of dough between your palms. If the edges crack, add wat
er
to the dough, a tablespoon at a time, until a test piece does not crack.
Divide the masa into 12 pieces and form each into a ball. Press or roll eac
h
into a 4-inch circle. Heat a dry cast-iron skillet or griddle over medium-high
heat and cook the tortillas. When cool enough to handle, pick up each puffed
tortilla and make a 1 1/2-inch slit about 1/4-inch from the edge to make a pock
et,
being careful not to cut all the way through the tortilla. Puree the Refried
Black Beans and stuff 2 teaspoons of the bean puree in each pocket. Flatten to
seal and spread the beans evenly. Reserve the stuffed tortillas on a tray cove
red
with a barely damp cloth.
Heat 3 tablespoons of the oil in a large skillet over high heat. Fry the
stuffed tortillas in batches, adding more oil as necessary, until they are a
little crisp around the edges but still pliable. Drain on paper towels. Then
place on a tray and keep warm in a 200 degree oven.
Heat the chicken in a small pan over low heat. Remove the tray of panuchos
from the oven. Top each with a scant tablespoon of Roasted Tomato Salsa.
Sprinkle on the chicken and Pickled Red Onions and top each with a small avocad
o
slice. Serve warm or at room temperature.
This recipe yields 6 servings.

Variation: In case your tortillas do not puff, here is an alternative plan;
fry
them as is in the oil, and then spread with a very fine layer of beans followed
by
the other ingredients. They will still taste delicious.
Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6184 broadcast 02-25-1997)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

03-04-1997





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