Vegan Panuchos | Receta de Panuchos veganos





(This video is in English and Spanish)
Panuchos are a delicious bean filled tortilla that is fried and topped off with pickled veggies. This dish is native to Yucatan, Mexico💚

Los Panuchos son una delicia, rellenos de frijol y fritos. Se disfrutan con vegetales encurtidos. Este platillo es típico de el estado de Yucatan, Mexico💚
🌱Puedes encontrar la receta en Español en el primer comentario de este video.

🌱Instagram🌱

🌱Recipe🌱

Masa

2 cup masa flour – I used Maseca’s instant mix
2-1/4 cup water
1/2 tsp salt
1 tsp baking powder

-Combine all of the ingredients in a large bowl, mix well then knead for at least 5 minutes, your masa’s consistency shouldn’t be sticky to the touch.
-Form a large ball with the masa dough, cover with a cloth.
-Allow the masa to rest for at least 30 minutes.

Form tortilla balls

-After 30 minutes, form 2 oz. balls with the masa. I made about 14 masa balls.

Shape your masa into tortillas

-Line the tortilla press with 2 pieces of a plastic bag cut into its shape or parchment paper, just like the video.
-Place the masa ball in the center of the tortilla press, sandwich the masa ball in-between the lining then press down.
-Open the tortilla press, carefully remove/unstick the tortilla from the lining.

Cooking the tortillas

-Heat up a large cast iron griddle or skillet, over a low medium flame.
-Carefully place the tortilla on the griddle.
-Do Not move the tortilla or try to flip it. The tortilla will releases itself from the griddle after a few seconds (30-50 seconds)
a good indicator to flip the tortilla is when you are able to slide it with ease.
-Allow the tortilla to puff up, this will create a pocket, once it puffs, remove the tortilla and repeat this step to all of your tortillas.

Create a pocket in the tortillas

-Place your tortillas on a flat surface, with a knife cut a small hole around the edge, slide your knife to the side of the tortilla to make a slit about 3-4 inches wide. Then slowly slide your knife into the pocket of the tortilla, spread the tortilla open with the knife, sort of like a pita bread.
-Repeat this to all of your tortillas.

Filling the tortillas

-Evenly pread a spoonful of the refried beans into the pocket of the tortilla, press down to seal the tortilla.

Frying the Panuchos (Fried- bean filled tortilla filled)

-Heat a frying pan or cast iron over a medium flame.
-Add enough vegetable oil to fry all of your tortillas in it.
-Once the oil is very hot, carefully place the bean filled tortilla in it.
-Fry both sides until they turn golden brown.
-Remove Panucho’s from hot oil, place on a cooling rack, use a napkin to absorb any excess oil.

Garnish & Serve

-Garnish with pickled cabbage or plain lettuce, pickled red onion, sliced avocado, sliced tomatoes and salsa!
Refried beans

4-5 cups of cooked whole Black or Pinto beans your preference:) *PLUS 1 cup of bean broth + more if needed.
3 tbsp of vegetable oil
A few thick slices of white onion
1/2 tsp salt +more to taste
1 serrano/jalapeno pepper *optional

-Heat up a pan over a medium flame, add the vegetable oil. Once the oil is hot add the onion slices, cook for no more than 4 minutes, we want them slightly caramelized, then remove the onions; this process infuses the oil.
-Add the whole beans with their broth into the hot pan with infused oil. *if you add the serrano pepper make a slit on it. Let the beans come to a simmer, once they bubble begin to mash them or blend them in a food processor or blender.
-The mashed beans should have a thick consistency, sort of like a paste *if they are too runny, add more whole beans without their broth.
-Season with salt to taste.

Pickled cabbage

4 cup finely shredded or sliced cabbage
2 Tbsp white vinegar +more to taste
1 cup water
1 tsp salt +more to taste
1-3 Thinly sliced Habanero chili pepper to taste *optional

In a large bowl combine all of the ingredients, mix well, cover then place in the refrigerator for at least 30 minutes.
**If you don’t like pickled cabbage you can always just add thinly slice lettuce instead.

Pickled red onion

2-1/2 cup of red onion -about slightly half a red onion, plus a little more
1/2 cup freshly squeezed lime juice
1/2 tsp dry oregano
1/2 tsp salt +more to taste
1/4 tsp black pepper +more to taste
1-3 Thinly sliced Habanero chili pepper *optional

In a medium size bowl combine all of the ingredients, mix well, cover then place in the refrigerator for at least 30 minutes.
Enjoy💚
#vegan #panuchos #mexicanfood #recetassaludables #vegano



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Vegan Panuchos | Receta de Panuchos veganos

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Un saludo cocineros !!


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