* Exported from MasterCook * Panuchos Recipe By : Susan Feniger and Mary Sue Milliken Serving Size : 6 Preparation Time :0:00 Categories : Tacos Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Finely ground deep-yellow - masa harina 1 3/8 c Water -- cold 1/2 ts Salt 1/4 c Refried black beans -- pureed, - see * Note, or good-quality - canned refried beans 2/3 c Vegetable oil 2 c Chicken -- roasted, shredded 1 c Roasted tomato salsa -- - see * Note 1 c Pickled red onions -- - see * Note 1 Avocado -- peeled, seeded, - sliced * Note: See the refried black beans, roasted tomato salsa, and pickled red onions recipes which are included in this collection. In a large bowl combine first 3 ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, 1 tb at a time, until a test piece does not crack. Divide the masa into 12 pieces and form each into a ball. Press or roll each into a 4" circle. Heat a dry cast-iron skillet or griddle over medium-high heat and cook the tortillas. When cool enough to handle, pick up each puffed tortilla and make a 1-1/2" slit about 1/4" from the edge to make a pocket, being careful not to cut all the way through the tortilla. Puree the refried black beans and stuff 2 ts of the bean puree in each pocket. Flatten to seal and spread the beans evenly. Reserve the stuffed tortillas on a tray covered with a barely damp cloth. Heat 3 tb of the oil in a large skillet over high heat. Fry the stuffed tortillas in batches, adding more oil as necessary, until they are a little crisp around the edges but still pliable. Drain on paper towels. Then place on a tray and keep warm in a 200°F oven. Heat the chicken in a small pan over low heat. Remove the tray of panuchos from the oven. Top each with a scant tablespoon of roasted tomato salsa. Sprinkle on the chicken and pickled red onions and top each with a small avocado slice. Serve warm or at room temperature. Yield: 6 Servings Variation: In case your tortillas do not puff, here is an alternative plan; fry them as is in the oil, and then spread with a very fine layer of beans followed by the other ingredients. They will still taste delicious. Recipe FROM: Too Hot Tamales by Susan Feniger and Mary Sue Milliken TV Food Network, show # TH-6184 broadcast 02-25-1997 Formatted by: Joe Comiskey AKA Mr. Mad 03-04-1997 - - - - - - - - - - - - - - - - - -