Photograph of the finished Panucho

Mexico · Bánh ngô nhồi đậu Panucho Yucatán

Panucho

2 hr Hands-on time + 8 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 14.1 oz
  • Photograph of Black beans Black beans 7.1 oz
  • Photograph of Pork Pork 12.7 oz
  • Photograph of Achiote spice Achiote spice 1.1 oz
  • Photograph of Orange Orange 2
  • Photograph of Shallots Shallots 1.6
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Habaneros Habaneros 2
  • Photograph of Oil Oil ¾ cup
  • Photograph of Avocado Avocado 1.2

Method

  1. 1 Mix achiote with freshly squeezed orange juice and marinate the pork for 4 hours, then cook for 50 minutes until it can be easily torn apart with a fork.
  2. 2 Soak thinly sliced red onions in hot vinegar with a pinch of salt for 20 minutes until they turn pink.
  3. 3 Soak black beans for 8 hours, cook for 45 minutes, then grind into a thick paste.
  4. 4 Knead the masa dough and press three pastry shells together. Pan-fry until one side puffs up, immediately cut open the puffed-up pocket and stuff with bean paste — this air pocket is what distinguishes panucho from salbute.
  5. 5 Fry the tortilla for 1 minute on each side, then top with shredded meat, pickled onions, sliced habanero peppers, and avocado.

With an appliance

  • Air fryer 2 hr 50 min

    Instead of frying in step 5: spray oil on both sides of the bean-filled buns, air fry at 195 degrees for 6 minutes, flipping at the 4th minute; the steps for cooking the meat and beans remain the same.

Start cooking