Yucatán Bean-Stuffed Tortillas (Panuchos)
Panuchos Say it: pah-NOO-chohs
Panuchos are a Yucatán street-food staple: soft corn tortillas spread with a thin layer of black bean paste, sealed and fried until the edges crisp, then topped with achiote-braised pork, sharp pickled red onion and avocado. The appeal is the contrast — crackling tortilla, creamy beans, rich rust-red cochinita and a bright sour-orange bite. Yucatecans eat them for breakfast, lunch and late at night, and they turn an everyday tortilla into a complete, satisfying plate.
Yucatán Bean-Stuffed Tortillas (Panuchos)
Panuchos
Pronounced pah-NOO-chohs
- Serves
- 4
- Prep
- 30 min
- Cook
- 2 hr
- Total
- 2 hr 30 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Cochinita topping
Bean filling
Pickled onion
For frying
To assemble
Method
In a bowl, stir the achiote paste with 1/2 cup (120 ml) sour orange juice, the garlic, oregano, cumin, salt and pepper until smooth. Add the pork and turn to coat, then let it stand at room temperature for 30 minutes (or refrigerate up to 8 hours).
Heat 2 tbsp of the oil in a heavy pot over medium-high heat and brown the pork on all sides, 6 to 8 minutes. Pour in the marinade, the water and the bay leaf, bring to a gentle simmer, cover and cook over low heat until the meat shreds easily and the sauce is thick, 1 1/2 to 2 hours. Shred with two forks and keep warm.
Heat 1 tbsp of the oil in a skillet over medium heat and cook the white onion until soft and translucent, about 4 minutes. Add the garlic and cumin and stir 30 seconds, then add the beans and salt and mash to a thick, glossy paste, 3 to 5 minutes; loosen with the 2 tbsp water only if it looks stiff. Cool slightly.
Toss the sliced red onion with 1/2 cup (120 ml) sour orange juice, the salt and oregano and let it stand at least 30 minutes, stirring once, until it turns bright pink and slightly softened.
Warm the tortillas on a dry comal or skillet over medium heat until pliable, about 30 seconds per side. Cut a 2-inch (5-cm) slit along one edge of each, spread 2 tbsp of the bean paste inside, and press the edges gently closed.
Pour the remaining oil into a small skillet to a depth of about 1/2 inch (1 cm) and heat to 350°F (175°C). Fry the stuffed tortillas in batches, 1 to 2 minutes per side, until golden and the edges crisp; drain on paper towels.
Pile each panucho with shredded cochinita, pickled onion, avocado, cilantro and salsa, and serve while the tortillas are still hot and crisp.
Regional variant: Turkey Panucho (Panucho de pavo)
Replace the pork with 1 lb (450 g) boneless turkey thigh cut into chunks and cook it in the same achiote and sour orange marinade until tender, 1 to 1 1/2 hours. Shred the turkey and top the fried bean-stuffed tortillas with it, pickled onion, avocado and cilantro.
Cook's notes
- Use fresh, pliable corn tortillas; if one cracks when slit, warm it a few seconds longer before filling.
- Keep the bean layer thin so the tortilla seals well and fries evenly crisp.
- Hold the oil at 350°F (175°C): too hot and the tortilla hardens before the beans heat through.
Serve with
Extra habanero salsa and a cold beer or agua fresca.
Make ahead and storage
The cochinita and bean filling keep refrigerated up to 3 days; fry the panuchos just before serving.
