Panuchos

We had an amazing trip traveling around the Yucatan peninsula in 2009 right after graduating law school and I remember eating panuchos and salputes in Vallodolid.  The are sort of like a tostada except softer and with beans fried in a sort of tortilla shell.  It is all my favorite flavors or Mexico.

Panuchos

2 cups masa haraina
3/4 teaspoon salt
1 1/3 cups water
Mexican refried black beans (still searching for just the right recipe although this one is the next one I want to try - the one I used this time around was just so-so)
Oil for frying
Thinly sliced tomatoes
Thinly sliced avocados
Shredded lettuce
Cooked and shredded chicken (can just use a rotisserie chicken or Taco Chicken or Spicy Honey Chicken)
Cotija or queso fresco
Cilantro
Escabeche

Combine masa and salt in a bowl, adding a bit of water at a time and working it in with your hands until the masa is pliable but not sticky (about like the texture of playdough). Divide into 15 equal balls, set on a baking sheet, and cover with plastic wrap.

Heat a heavy griddle or skillet over medium heat until hot. Working with 1 masa ball at a time, place a heavy piece of plastic (a freezer bag cut in half works well) on the counter, then center masa ball on top and cover with another piece of plastic or parchment paper. Using a large plate, press down on masa ball to form a tortilla 4 to 5 inches wide.

Peel plastic from tortilla and put tortilla on hot griddle. When underside no longer sticks and is lightly speckled, about 1 minute, flip and cook 1 minute on other side. Flip again and with a folded clean kitchen towel, firmly press tortilla all over (this helps it puff). Cook until it puffs and the underside is light golden, 15 to 30 more seconds. Transfer tortilla to a work surface.

Slit hot tortilla carefully 1/2 inches from edge to make an opening about 2 inches long. Without tearing tortilla, slide a small metal spatula or just your finger inside to create a pocket. Let cool. Repeat for each tortilla.

Open up the pocket of a cooled tortilla with your finger, squeeze gently to hold it open, and smear a rounded spoonful of beans inside. Pat top of tortilla with your fingers to spread beans. Fill each panucho the same way.

Preheat oven to 250° and set a rimmed baking sheet inside. Heat a large skillet, preferably cast iron, over medium heat. Add 2 tbsp. oil and a single layer of panuchos. Cook until golden, turning once, 3 to 5 minutes total. Transfer panuchos to pan in oven. Repeat to cook remaining panuchos, adding more oil as needed.

Assemble panuchos by setting them on a platter and topping with lettuce, chicken, onion, sour cream, tomato, avocado and cheese.

Empanadas Arregladas (Costa Rican Empinadas)

 

Empanadas Arregladas

2 cups Masa Harina (Maseca)
1/2 teaspoon salt
1 1/4 cups hot water
1 teaspoon achiote powder (optional; also called annatto)
1 cup cooked Tica-style black beans
1 cup queso fresco
3 cups vegetable oil

Cabbage Salad

1/2 cabbage, chopped into narrow strips
1 large tomato, diced
Juice from 1/2 lemon (unless lemon is small, then use the juice from the full lemon)
Salt and pepper

Heat the oil in a large pan over medium heat.  Add the achiote powder to the hot water and stir to dissolve.  Make a hole in the center of the masa in a bowl, and slowly add water, a little at a time.  Using your fingers, mix the masa and water together until it all comes together and forms a ball.  It will be about the consistency of playdough.  Make balls with the masa slightly larger than the size of a golf ball.  Place the ball between to sheets of parchment paper, then press down hard with the bottom of a plate to form a tortilla.

Remove the top sheet of parchment paper and fill masa tortilla with about 1 teaspoon of cheese and 1 teaspoon of beans (or all beans, or all cheese, or a shredded chicken mixture).  Do not overfill.  Fold one side of the tortilla over and press edges down to seal the empanada. 

When all empanadas are prepared, gently lower a few at a time into the hot oil using tongs (very important as the water in the empanada dough will sizzle and pop quite a bit) and fry for about 3 minutes per side until golden brown.  Be sure not to crowd the pan.  Remove from oil and place on a plate lined with paper towels.

To prepare the cabbage salad, mix the cabbage and tomatoes, squeeze the lemon juice over them, and season with salt and paper to taste.   

Serve empanadas with cabbage salad and sour cream.  I like guacamole for them too, even though that is a Mexican thing and not something you would see in Costa Rica.