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Panuchos

Panuchos recipe image
Panuchos are a beloved Mexican street food that combines texture and flavor in every bite. These crispy, puffed corn tortillas are split open to create a pocket for rich, creamy refried beans and tender slices of hard-boiled egg. The dish is topped with shredded chicken simmered in a tangy, aromatic sauce of onions, garlic, cumin, and oregano. The contrast between the crunchy tortilla, the soft beans, and the juicy chicken makes this a truly satisfying meal. Perfect as an appetizer for parties or a hearty main course for dinner, panuchos bring the vibrant taste of Mexico right to your kitchen table. They are easy to assemble and always a crowd-pleaser.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 545.2
Description
Panuchos are a beloved Mexican street food that combines texture and flavor in every bite. These crispy, puffed corn tortillas are split open to create a pocket for rich, creamy refried beans and tender slices of hard-boiled egg. The dish is topped with shredded chicken simmered in a tangy, aromatic sauce of onions, garlic, cumin, and oregano. The contrast between the crunchy tortilla, the soft beans, and the juicy chicken makes this a truly satisfying meal. Perfect as an appetizer for parties or a hearty main course for dinner, panuchos bring the vibrant taste of Mexico right to your kitchen table. They are easy to assemble and always a crowd-pleaser.
Ingredients
  • 2 Onions
  • 5 tablespoon Wine vinegar
  • 1/2 cup Chicken broth
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Dried oregano
  • 1 cloves Garlic, minced
  • 1 1/2 pound Cooked chicken, thinly
Directions
  1. 1
    Finely chop the onions and mince the garlic.
  2. 2
    In a large saucepan, combine the chopped onions, minced garlic, wine vinegar, chicken broth, ground cumin, and dried oregano.
  3. 3
    Cook the mixture over low-medium heat for about 5 minutes, stirring occasionally, until the onions are soft and the flavors meld.
  4. 4
    Add the thinly sliced cooked chicken to the saucepan and stir gently to warm it through and coat it in the sauce. Remove from heat.
  5. 5
    Heat a dry skillet or comal over medium-high heat.
  6. 6
    Place one corn tortilla on the hot skillet and press down gently with a spatula. Flip frequently until the tortilla puffs up like a balloon. Repeat with remaining tortillas.
  7. 7
    While the tortillas are still warm, use a knife to cut a small slit in the center of each puffed tortilla and gently open it to create a pocket.
  8. 8
    Spoon about 3 tablespoons of refried beans into the pocket of each tortilla.
  9. 9
    Layer a few slices of hard-boiled egg on top of the beans inside the pocket.
  10. 10
    Top the egg and beans with about 2 tablespoons of the warm chicken mixture.
  11. 11
    Serve the panuchos immediately while the tortillas are still crispy.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 545.2kcal
% Daily Value *
Total Fat 24.4g38%
Saturated Fat 6.7g34%
Cholesterol 178.2mg60%
Sodium 171.5mg8%
Total Carbohydrate 14.1g5%
Dietary Fiber 1.8g8%
Sugars 2.6g
Protein 56.4g113%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mexican, panuchos, corn tortillas, refried beans, chicken, hard-boiled eggs, cumin, oregano, street food, appetizer, main course, crispy, stuffed, guatemalan, yucatan, savory, tangy, party food
Read it online: https://www.chefs-mate.com/recipe/panuchos/