Panuchos

Instructions

1. Preheat your oven to 200°F. This will be used to keep the cooked panuchos warm as you prepare the rest.
2. Using a deep frying pan or skillet, heat about an inch of vegetable oil over medium heat until it reaches 350°F. You can check if it’s ready by dipping the edge of a tortilla into the oil; it should sizzle immediately. Caution: Be mindful of hot oil; use a thermometer if available.
3. Carefully fry each tortilla one at a time for about 30 seconds on each side until they begin to puff up and are golden brown. Use a slotted spoon or tongs to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
4. Take each fried tortilla and gently cut a small slit on the edge with a knife. This allows steam to escape and prevents them from becoming soggy.
5. Spread about 2 tablespoons of refried black beans inside each tortilla through the slit, being careful not to tear the tortilla.
6. Place the stuffed tortillas in a baking dish and keep them warm in the preheated oven.
7. In a medium pan, reheat the cooked shredded chicken or turkey until warm. You can add a bit of oil and season with salt and pepper if needed.
8. Remove the tortillas from the oven. Top each with a layer of shredded chicken or turkey.
9. Add slices of avocado, a generous spoonful of pickled red onions, and a sprinkle of queso fresco to each panucho.
10. Garnish with fresh cilantro and serve with your preferred salsa on the side. A squeeze of lime can also add a nice fresh flavor.
11. Pro Tip: For an extra kick, add sliced jalapeños or a few drops of hot sauce on top of the panuchos.