Entree: Mexico – Yucatan Peninsula Mexico – Panuchos

Serving Size: 6

Approximate Time

Prep 50 min

Cook 35 min

Additional 45 min

Total 2 hrs 10 min

Ingredients

- For the turkey
  - 1.5 lb (680 g) boneless turkey breast
  - 2 tbsp (30 g) achiote paste
  - 1/2 cup (120 ml) fresh orange juice
  - 1/4 cup (60 ml) fresh lime juice
  - 2 garlic cloves, minced
  - 1 tsp (5 g) kosher salt
  - 1/2 tsp (2.5 g) black pepper
  - 1 tbsp (15 ml) vegetable oil
- For the refried black beans (frijoles refritos)
  - 1 (15 oz) can black beans, drained and rinsed, or 2 cups (480 g) cooked black beans
  - 2 tbsp (30 g) pork lard or 2 tbsp (30 ml) vegetable oil
  - 1/4 cup (60 g) white onion, finely chopped
  - 1 garlic clove, minced
  - 1/2 tsp (2.5 g) ground cumin
  - 1/2 tsp (2.5 tsp) kosher salt, or to taste
  - 1/4 cup (60 ml) reserved bean liquid or water (more as needed)
- For the masa tortillas / panuchos
  - 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) kosher salt
  - 2 tbsp (30 g) vegetable shortening or lard (optional, for softer dough)
  - Vegetable oil or lard for frying, about 2 cups (480 ml)
- Garnishes & accoutrements
  - 1 large red onion, thinly sliced (for cebolla encurtida)
  - 1 cup (240 ml) white vinegar
  - 1/2 cup (120 ml) water
  - 1 tbsp (15 g) sugar
  - 1 tsp (5 g) salt
  - 3 cups (200 g) shredded green cabbage or romaine lettuce
  - 2 medium tomatoes, thinly sliced
  - 2 ripe avocados, sliced
  - 4 oz (115 g) queso fresco, crumbled
  - 1/2 cup (15 g) fresh cilantro leaves
  - Lime wedges, for serving
  - Optional habanero salsa: 2 habaneros, 2 roma tomatoes, 1/4 cup (60 g) white onion, juice of 1 lime, salt

Instructions

Short Description:
Panuchos are crisp, fried masa tortillas slit and filled with seasoned refried black beans, piled with shredded achiote‑braised turkey (pavo) and finished with traditional Yucatecan garnishes: cebolla encurtida (pickled red onion), shredded cabbage, avocado, tomato, queso fresco, cilantro and lime.

Regional Notes:
This Yucatecan version uses black bean paste stuffed inside fried tortillas and achiote‑flavored shredded turkey, distinguishing it from salbutes (which puff but are not slit and filled). The bright cebolla encurtida and optional habanero salsa reflect coastal Yucatán flavors.

1. Make the cebolla encurtida: combine vinegar, water, sugar, and salt in a small saucepan and bring to a simmer until sugar dissolves. Place sliced red onion in a heatproof bowl, pour hot pickling liquid over the onion, let cool to room temperature, then refrigerate at least 30 minutes (can be made ahead).
2. Marinate the turkey: mix achiote paste, orange juice, lime juice, minced garlic, salt and pepper until smooth. Coat the turkey breast in the marinade and refrigerate 30 minutes to 2 hours.
3. Cook and shred turkey: heat 1 tbsp (15 ml) oil in a skillet over medium-high. Sear turkey 2 minutes per side, then add remaining marinade and 1/4 cup (60 ml) water, cover and simmer gently 20–30 minutes until internal temp reaches 165°F (74°C). Alternatively roast at 375°F (190°C) 25–35 minutes. Let rest 10 minutes, then shred with forks into ~1.5 lb (680 g) shredded turkey; reserve pan juices and stir a little into the meat to keep moist.
4. Prepare refried beans: heat lard or oil in a skillet over medium heat. Sauté chopped onion until translucent, add garlic and cumin and cook 30 seconds. Add drained black beans and 1/4 cup (60 ml) reserved bean liquid or water. Mash with a potato masher or back of a spoon to a coarse paste, add more liquid for desired consistency. Fry, stirring, until fragrant and thick; season with salt. Keep warm.
5. Make masa dough: in a bowl combine masa harina, salt, and shortening (if using). Gradually add warm water, mixing until a soft, pliable dough forms (not sticky). Let rest 10 minutes covered. Adjust with a tablespoon of water or masa if needed.
6. Form tortillas: divide dough into 12 equal balls (about 2 oz / 55 g each). Using a tortilla press lined with plastic or between parchment, flatten each into a 4.5–5 inch (11–13 cm) tortilla.
7. Par‑fry tortillas: heat 1/2 inch (1.2 cm) oil in a large skillet over medium-high. Fry each tortilla about 10–15 seconds per side — enough to cook through and become pliable but not crisp. Drain briefly on a paper towel.
8. Stuff with beans: while still warm, make a shallow slit or pocket on one side of each tortilla (careful not to tear through). Spoon about 2–3 tbsp (30–45 g) refried beans into the pocket, sealing gently with your fingers and smoothing the surface.
9. Crisp the panuchos: in a deeper skillet heat oil to 350°F (175°C) (or medium-high). Fry the stuffed tortillas 1–2 minutes per side until golden and crisp. Drain on paper towels and keep warm in a low oven (200°F / 95°C).
10. Prepare optional habanero salsa: roast roma tomatoes and habaneros (or boil) until blistered, blend with onion, lime juice and salt to taste. Thin with water if necessary.
11. Assemble: place 2 panuchos per plate (adjust to appetite). Top each with a generous mound of shredded achiote turkey, a handful of shredded cabbage, slices of tomato and avocado, a spoonful of cebolla encurtida, crumbled queso fresco, and cilantro leaves.
12. Finish and serve: squeeze lime over each panucho and offer habanero salsa at the table. Serve hot so the tortillas remain crisp and the turkey warm.