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(Yucatan stuffed tortillas)

This is another goodie that Martin makes for April. I have made these before. I serve them with a salad made for garnish, of shredded lettuce, diced tomato and sliced radishes seasoned with a rice wine vinegar and salt. And cold bottles of Negra Modelo beer. Bueno, Bueno!

Make 12 tortillas
2 cups masa harina
1 1/3 cup water
1/2 teaspoon salt 
3/4  cup refried black beans
12 Hard boiled egg slices
Shredded roast chicken
Shredded lettuce
Fresh salsa
Fresh avocado, sliced
Oil for frying

Combine the masa harina, water and salt in mixing bowl. Stir until smooth. The dough should be sticky and form a ball when pressed together. Form a ball with your hand and press down. If the edges crack, add more water to the dough, a tablespoon at a time, until the dough no longer cracks.

Made tortillas about 4 inches round and a little thicker than normal. Cook tortillas on dry griddle or heavy cast iron skillet over medium high heat, cooking about 30-45 seconds on each side, press the tip of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel to cool.

When cool enough to handle, pick up each puffed tortilla and cut 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. Stuff about about 1 tablespoon of the refried beans in the pocket. Stick a egg slice in the pocket too, covering with the beans. Flatten to seal and distribute the beans evenly. Place tortillas on plate and cover with barely damp cloth to keep from drying out.

Heat 3 tablespoon oil in a large skillet over high heat. Fry the tortillas in the oil, two or three at a time, until they a little crisp, but still pliable. Add more oil as needed while frying. Drain on paper towels and keep in warm in 200F oven.

Heat the chicken in a small pan over low heat.

Remove the Panuchos from the oven and top each with a scant tablespoon of salsa. Sprinkle on the chicken and lettuce and top with a avocado slice.

If you can get thick store bought tortillas, you can re-heat them on a hot griddle to puff them. If you cannot make them puff, fry the tortillas and spread the black beans and egg slices on after frying.

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