Panuchos

Ingredients

• 225 g (scant 1 cup) prepared corn tortilla masa
• 12 rounded tablespoons frijoles colados y fritos a la Yucateca (strained, lard-fried black bean paste)
• 12 slices hard-cooked egg
• Lard or safflower oil for frying, as needed
• 360 ml (approx. 1½ cups) shredded pollo en escabeche rojo, other shredded meat, or shark
• 360 ml (approx. 1½ cups) cebollas en escabeche

Method

1. 1
   Divide masa into 12 equal balls. Press each into a thin tortilla using a tortilla press lined with plastic.
2. 2
   Cook tortillas on a dry comal over medium-high heat, approximately 190°C (375°F), turning once. Wait for the tortilla to puff — this is essential.
3. 3
   While still hot and puffed, slit along the puffed face with a small knife to create a pocket. Keep the base intact.
4. 4
   Spoon a generous tablespoon of black bean paste into the pocket. Add one slice of hard-cooked egg. Press the opening closed.
5. 5
   Heat lard or safflower oil in a wide pan to approximately 180°C (355°F). Fry filled panuchos until golden and lightly crisp on both sides, roughly 1 minute per side.
6. 6
   Remove and top immediately with hot shredded meat and pickled onion rings. Serve at once.