Appetizer: Mexico – Yucatan Peninsula Mexico (Campeche) – Panuchos

Serving Size: 6

Approximate Time

Prep 35 min

Cook 20 min

Additional 20 min

Total 1 hr

Ingredients

- For the masa tortillas
- 2 cups (240 g) masa harina (nixtamalized corn flour)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 1/2 tsp (3 g) salt

- For the refried black beans
- 2 cups (480 g) cooked black beans (or 1 15-oz/425 g can, drained)
- 1 tbsp (15 ml) vegetable oil or lard
- 1/2 small white or yellow onion, finely chopped (about 1.5 oz / 40 g)
- 1 garlic clove, crushed
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (1 g) ground cumin (optional)
- 1/4 cup (60 ml) bean cooking liquid or water, as needed for consistency

- For frying and assembly
- 1 1/2 to 2 cups (360–480 ml) vegetable oil for frying
- 1 lb (454 g) cooked shredded turkey (pavo), drained of excess juices
- 1 tbsp (15 ml) vegetable oil (to warm turkey)
- Salt and freshly ground black pepper, to taste

- Pickled red onions (cebolla morada en escabeche)
- 1 medium red onion, thinly sliced (about 6 oz / 170 g)
- 1/2 cup (120 ml) naranja agria (bitter orange) or
- 1/4 cup (60 ml) fresh orange juice + 1/4 cup (60 ml) white vinegar (substitute)
- 1/2 tsp (3 g) salt
- 1 tsp (4 g) sugar (optional)

- Garnishes / serving
- 2 ripe avocados, sliced
- Fresh cilantro leaves (optional)
- Lime wedges (optional)

Instructions

Short Description:
Crisp fried masa tortillas slit and filled with refried black beans, topped in the Campeche style with warm shredded turkey, tangy pickled red onion, and ripe avocado for a bright, shareable starter.

Regional Notes:
This Campeche version highlights locally raised turkey (pavo) shredded and used as the primary protein topping, and black beans prepared and seasoned in the local manner before stuffing the tortillas. The pickled red onion made with naranja agria (bitter orange) or its citrus-vinegar substitute and the simple avocado garnish distinguish it from other Yucatecan or inland variations that may use different meats, salsas, or additional greens.

1. Make the pickled red onions: place the thinly sliced red onion in a heatproof bowl. Combine naranja agria (or orange juice + vinegar), salt, and sugar (if using); pour over the onions, toss, and let sit at room temperature while you prepare other components (at least 20 minutes, or refrigerate up to 2 hours). Stir occasionally.
2. Prepare the refried black beans: heat 1 tbsp (15 ml) oil or lard in a skillet over medium heat. Add the chopped onion and sauté until translucent, 4–5 minutes. Add crushed garlic and cook 30 seconds. Stir in the cooked black beans, salt, and cumin (if using). Mash the beans with a potato masher or the back of a spoon, adding bean cooking liquid or water (up to 1/4 cup / 60 ml) until a spreadable, slightly loose consistency is reached. Adjust seasoning and keep warm or hold at low heat.
3. Make the masa dough and tortillas: in a bowl combine masa harina and salt. Gradually add warm water, mixing with your hand until a soft, slightly springy dough forms (about 1–2 minutes). If the dough is crumbly add a little more water, if sticky add a bit more masa. Divide dough into 12 equal portions and roll into balls (about 1.5 oz / 45 g each). Press each ball into a 5–6 inch (12–15 cm) tortilla using a tortilla press lined with plastic or roll between sheets of plastic.
4. Par-cook the tortillas: heat a dry skillet or comal over medium-high heat. Cook each tortilla 20–30 seconds per side—until it releases easily and shows faint browning—then remove. The tortillas should be pliable but lightly cooked.
5. Fry the tortillas first time: heat 1 to 1 1/2 cups (240–360 ml) oil in a heavy skillet to about 350°F (175°C) or until shimmering. Fry each tortilla briefly (10–20 seconds per side) until flexible and a little blistered but not fully crisp. Drain on paper towels.
6. Fill the panuchos: using a small knife, make a shallow slit in the edge of each fried tortilla and gently open enough to spread 1 to 2 tbsp (15–30 g) of warm refried black beans inside, pressing the beans to form a pocket. Be careful not to tear the tortilla.
7. Crisp the filled tortillas: return filled tortillas to the hot oil and fry 30–45 seconds per side, flipping once, until golden and crisp. Drain on paper towels and keep warm in a low oven (200°F / 95°C) if needed.
8. Warm the turkey: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add the shredded turkey, season with a pinch of salt and pepper, and warm gently until heated through, about 3–4 minutes. Remove from heat.
9. Assemble and serve: place 2 panuchos per person on a platter. Top each with a small mound of warm shredded turkey, a few rings of pickled red onion, and 2–3 slices of avocado. Garnish with cilantro leaves and serve with lime wedges on the side.
10. Leftovers and notes: pickled onions keep refrigerated for several days and improve in flavor. Use leftover roasted local turkey for the most authentic Campeche taste.