Fried Black Bean Filled Tortillas Panuchos Recipes

PANUCHOS

Steps:

• For the shredded turkey: Heat a large pot of water to just below a simmer and add the salt, pepper, oregano, cilantro and garlic. Poach the turkey legs in the barely simmering water for 2 hours. Remove the turkey and pat dry.
• Prepare a grill for medium-high heat. Grill the turkey legs until nicely charred. Pull or shred the turkey and set aside.
• For the pickled red onions: Put the red onions in a mixing bowl with the vinegar, salt and 1/2 cup water. Mix well and let rest for 1 hour.
• For the black bean puree: In a medium saute pan, heat the oil or lard. Add the yellow and serrano chiles and fry lightly. Add the diced onions and saute until translucent, 4 to 5 minutes.
• In a blender, puree the black beans with just enough water to allow the mixture to run in the blender. Transfer the black bean puree to the pan with the onions and chiles and cook over medium-low heat, 20 to 30 minutes. Add salt to taste.
• For the tortillas: Mix or knead the salt into the masa. Divide the masa into 15 balls. As you work, keep the masa balls in a bowl covered with plastic wrap to keep the dough from drying out. Add a bit of water if needed for a pliant masa.
• Heat a comal (smooth, flat griddle) or skillet over medium-high heat until hot.
• Line a tortilla press with a piece of plastic wrap. Put 1 ball of masa into the center of the press and cover with another piece of plastic wrap. Press down on the tortilla press until the tortilla is about 6 inches in diameter.
• Carefully peel the plastic wrap off the tortilla and place the tortilla on the hot comal. When it no longer sticks to the comal, flip to the other side. Press the tortilla with a clean, folded kitchen cloth so that it puffs up. Press around the edges to make sure it puffs up all around and leave a few seconds more on the comal before removing the tortilla.
• Along the side, carefully slit the top layer of the tortilla that puffed up--an opening of 1 inch will do--and lift up all the way inside, creating a pocket. The tortilla will still be very hot, so be careful. Do not create too wide an opening, separate completely or tear. To cool, place on paper towels or a clean dish towel. Repeat the process with the remaining masa balls.
• Take a cooled tortilla, carefully lift open the top and smear a teaspoonful of black bean puree inside the pocket. Press with your fingers to make sure the bean puree is spread evenly all around. Repeat the process with the remaining tortillas and black bean puree.
• Just before serving, heat the comal over medium-high heat and add some vegetable oil. To finish the panuchos, place each one on the hot comal and toast until golden on both sides, 2 to 3 minutes on each side. Remove to paper towels. (This should be done just before you are ready to serve, as panuchos are best eaten freshly prepared.)
• To assemble: Top each panucho with a piece of lettuce, some shredded turkey, pickled red onions, a slice of tomato and a slice of avocado.

BLACK BEAN POBLANO & FRIED EGG TOSTADOS

Steps:

• Drain the black beans, reserving 1/4 c of the liquid from the can. Combine the beans and reserved liquid in a small saucepan; bring to a boil over medium-high. Cook, stirring often, until the beans are heated through, about 2 minutes. Mash the beans coarsely with a potato masher. Stir in the lime juice and 1/4 tsp of the salt. Remove from the heat, cover to keep warm.
• Melt 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high. Add the poblano and red onion; cook until tender and lightly browned, 7 to 8 minutes. Sprinkle with the cumin and remaining 1/4 teaspoon sale; cook, stirring often, until fragrant, about 1 minute. Wipe the skillet clean.
• Melt 1 tablespoon of the coconut oil in the skillet over medium-high. Fry tortillas, 2 at a time, until crisp & golden brown, about 2 minutes per side, and add 1 tablespoon of the coconut oil after the second batch. Transfer the crisp tortillas to a wire rack.
• Reduce the heat to medium-low and melt the remaining 1/2 tablespoon coconut oil in the skillet; break the eggs into the skillet, and cook until the eggs detach from the bottom of the skillet, 2 to 3 minutes. Remove from the heat; cover and let stand until the whites are set and the yolks are still runny, about 2 minutes. Carefully transfer the eggs to a cutting board, and separate them gently with a knife.
• Spread 2 tablespoons of the bean mixture on each tostada. Top with 1 tablespoon of the poblano mixture and 1 egg. Serve with the pico de gallo, cilantro, quest fresco, avocado slices and lime wedges.
• Per Serving: CALORIES 566; FAT 33g (sat 15.6g, mono 10g, poly 3.8g); PROTEIN 23g; CARB 48g; Fiber 12g; SUGARS 5g; CHOL 377mg; IRON 4mg; SODIUM 982mg; CALC 193mg per "The Ultimate Guide to Clean Eating".

PANUCHOS (YUCATAN STUFFED TORTILLAS)

Steps:

• 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 water 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 each 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 pocket, 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 covered 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 avocado slice. Serve warm or at room temperature.
• *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.