Recipe by BNLNikki
* Exported from MasterCook
Top Review by ksparker
This recipe has potential to be really good, I think. It sounds a lot like pupusas from El Salvador. I noticed that my package of Quaker masa called for 1/2 c. warm water for 2 cups of masa harina. I went with the 1 3/8 c. cold water called for in this recipe, but the dough turned out a little too damp, I think. The dough stuck to my tortilla press and I had to press them by hand. The tortillas were thick and didn't puff up. I fried them as suggested, which was ok, but the tortillas were still too thick and doughy for me. I've made great tortillas before when I've followed the directions on the package, so I think I'll stick to making those.
- 2 cups finely-ground deep-yellow masa harina
- 1 3⁄8 cups cold water
- 1⁄2 teaspoon salt
- 1⁄4 cup refried black beans, pureed
- 2⁄3 cup vegetable oil
- 2 cups shredded roasted cooked chicken
- 1 cup roasted tomato salsa, i use Rock & Roll BBQ Salsa Loco (Similar to Baja Fresh)
- 1 cup pickled red onions, i use Lime Pickled Red Onions
- 1 avocado, peeled seeded, and sliced
Directions See How It's Made
- In a large bowl combine first three ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
- Divide the masa into 12 pieces and form each into a ball. Press or roll each into a 4-inch circle. Heat a dry cast-iron skillet or griddle over medium-high heat and cook the tortillas. When cool enough to handle, pick up each puffed tortilla and make a 1 1/2-inch slit about 1/4-inch from the edge to make a pocket, being careful not to cut all the way through the tortilla. Puree the Refried Black Beans and stuff 2 teaspoons of the bean puree in each pocket. Flatten to seal and spread the beans evenly. Reserve the stuffed tortillas on a tray covered with a barely damp cloth.
- Heat 3 tablespoons of the oil in a large skillet over high heat. Fry the stuffed tortillas in batches, adding more oil as necessary, until they are a little crisp around the edges but still pliable. Drain on paper towels. Then place on a tray and keep warm in a 200 degree oven.
- Heat the chicken in a small pan over low heat. Remove the tray of panuchos from the oven. Top each with a scant tablespoon of Roasted Tomato Salsa. Sprinkle on the chicken and Pickled Red Onions and top each with a small avocado slice. Serve warm or at room temperature.
- *Variation: In case your tortillas do not puff, here is an alternative plan; fry them as is in the oil, and then spread with a very fine layer of beans followed by the other ingredients. They will still taste delicious.