Panuchos Yucatecos

Ingredients

• 500 g (4 cups)masa harina — mixed with 3 cups warm water into a soft dough
• 2 cupsrefried black beans — thick, for stuffing the tortillas
• 500 g (1 lb)cochinita pibil or shredded turkey
• 2 cupspickled red onion — with habanero
• 1/2 headromaine lettuce — shredded
• 2roma tomatoes — sliced
• 1avocado — sliced
• 1/2 cupneutral oil — for frying
• 1 tspfine salt

Method

1. In a large mixing bowl, combine 500 g (4 cups) masa harina with 1 tsp fine salt. Gradually add warm water, a little at a time, kneading the mixture with your hands until it forms a soft and smooth dough. The dough should be pliable and not sticky, similar to the texture of playdough.
2. Divide the dough into small balls, about the size of a golf ball. Flatten each ball between your palms to form a disc about 4 inches in diameter. Use your fingers to gently press the center of each disc, creating a slight border around the edge to form a shallow pocket.
3. Heat a comal or a large non-stick skillet over medium-high heat. Once hot, place the masa discs on the comal and cook for about 1-2 minutes on each side, until the surface is speckled with brown spots and the masa is set. The discs should puff slightly, indicating they are cooked through.
4. In a separate pan, heat 1/2 cup neutral oil over medium heat. Fry the cooked masa discs briefly, about 30 seconds on each side, until they are golden and slightly crispy. Drain them on paper towels to remove excess oil.
5. While the masa discs are still hot, carefully open the pocket you created earlier and fill each one with a generous spoonful of refried black beans. Spread the beans evenly inside the pocket.
6. Top each filled panucho with shredded cochinita pibil or turkey, ensuring the meat is evenly distributed. The warmth of the masa will help meld the flavors together.
7. Finish each panucho with a layer of shredded romaine lettuce, a few slices of roma tomato, and avocado. Add a spoonful of pickled red onion on top for a tangy contrast.
8. Serve the panuchos immediately while they are still warm, allowing the crispiness of the masa and the freshness of the toppings to shine. Enjoy this traditional Yucatecan dish with family and friends.