Panuchos (Black-Bean-Filled Tostadas)

Name: Panuchos (Black-Bean-Filled Tostadas)
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 4 teaspoons achiote paste; 1 small firm-ripe avocado; 425 grams can black beans, drained, with liquid reserved; 2 servings CHICKEN; 454 grams bone-in skinned chicken breast half; 2 servings Habanero Sauce (or store-bought); 0 teaspoons kosher salt; 1 teaspoons kosher salt; 2 leaves green leaf lettuce leaves; 567 grams 1/3 cups prepared masa for tortillas* (not masa for tamales); 1 plum tomato; 1 mediums red onion, thinly sliced into rings; 1 Tbsp vegetable oil; 2 teaspoons vegetable oil; 3 Tbsps About vegetable oil; 59 milliliters distilled white vinegar; 1 Tbsp distilled white vinegar; 59 milliliters minced yellow onion; 2 servings PANUCHOS; 2 servings TOPPINGS AND ASSEMBLY

The recipe Panuchos (Black-Bean-Filled Tostadas) is ready in around 2 hours and 30 minutes and is definitely an excellent gluten free and dairy free option for lovers of Mexican food. One portion of this dish contains approximately 111g of protein, 81g of fat, and a total of 2194 calories. This recipe serves 2. Head to the store and pick up achiote paste, distilled vinegar, vegetable oil, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works well as a main course.

Instructions

Heat a grill to medium (350 to 45

Equipment you will use

Grill

with an area left clear of charcoal or a gas burner turned off to make an indirect heat area. In a medium bowl, combine vinegar, achiote, oil, and salt; add chicken and turn to coat well. Grill over indirect heat with lid down, turning once, until chicken is cooked through, about 20 minutes.

Ingredients you will need

Annatto

Whole Chicken

Vinegar

Salt

Cooking Oil

Equipment you will use

Grill

Bowl

Let cool, then shred meat from bones. Set aside.

Ingredients you will need

Meat

Meanwhile, make panuchos: Pure beans and their liquid in a food processor, adding water if needed so they're very creamy. In a medium frying pan, cook onion in oil over medium heat until golden, 5 minutes. Stir in beans and cook until bubbling, 1 to 2 minutes. Set aside, covered.

Ingredients you will need

Beans

Onion

Water

Cooking Oil

Equipment you will use

Food Processor

Frying Pan

Combine masa and salt in a bowl, adding a bit of water (or flour) if needed so masa is pliable but not sticky. Divide into 15 equal balls, set on a baking sheet, and cover with plastic wrap.

Ingredients you will need

All Purpose Flour

Water

Salt

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Bowl

Heat a heavy medium griddle or skillet, preferably cast iron, over medium heat until hot. Working with 1 masa ball at a time, line a tortilla press with a heavy piece of plastic (a freezer bag cut in half works well). Center masa ball on top and cover with another piece of plastic. Press tortilla to 4 to 5 in. wide.

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

Peel plastic from tortilla (if tortilla sticks, dust with a little flour and reroll) 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.

Ingredients you will need

Tortilla

All Purpose Flour

Equipment you will use

Kitchen Towels

Frying Pan

Transfer tortilla to a work surface.

Ingredients you will need

Tortilla

Slit hot tortilla carefully 1/2 in. from edge to make an opening about 2 in. long. Without tearing tortilla, slide a small metal spatula inside to create a pocket.

Ingredients you will need

Tortilla

Equipment you will use

Spatula

Let cool. Repeat steps 4, 5, and 6 for each tortilla.

Ingredients you will need

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.

Ingredients you will need

Tortilla

Spread

Beans

Make toppings: In a bowl, combine 1/4 cup water, the vinegar, salt, and onion. Chill until used. Thinly slice lettuce and cut 15 thin slices each of tomato and avocado.

Ingredients you will need

Avocado

Lettuce

Vinegar

Tomato

Onion

Water

Salt

Equipment you will use

Bowl

Preheat oven to 250 and set a rimmed baking sheet inside.

Equipment you will use

Baking Sheet

Oven

Heat a large skillet, preferably cast iron, over medium heat.

Equipment you will use

Frying Pan

Add 2 tbsp. oil and a single layer of panuchos. Cook until golden, turning once, 3 to 5 minutes total.

Ingredients you will need

Cooking Oil

Transfer panuchos to pan in oven. Repeat to cook remaining panuchos, adding more oil as needed.

Ingredients you will need

Cooking Oil

Equipment you will use

Oven

Frying Pan

Drain onion and assemble panuchos: Set them on a platter and top with lettuce, chicken, onion, tomato, and avocado.

Ingredients you will need

Avocado

Whole Chicken

Lettuce

Tomato

Onion

Serve sauce on the side.

Ingredients you will need

Sauce

*Find appealingly musky, reddish achiote paste, ground from annatto seeds, at Latino grocery stores; you'll also find prepared masa there. Or, instead of prepared masa, substitute 2 cups masa harina combined with 1 1/3 cups water.

Ingredients you will need

Annatto Paste

Annatto Seeds

Masa Harina

Water

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Stoltz Organic Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 26 dollars per bottle.