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Mexican Panuchos with Beans | Crispy Street Food Hit
(0)
30 min
Quick
Gurkerl Küche
Knusprig ausgebackene Maistortillas, bestrichen mit samtigem, herzhaft gewürztem schwarzem Bohnenmus und garniert mit marinierter roter Zwiebel, cremiger Avocado, frischem Koriander und pikant zerbröckeltem Feta. Der unwiderstehliche Streetfood-Klassiker aus Yucatán!
Preparation method
Marinating Onions & Preparation
Peel the red onion and slice it into thin half-rings. In a small bowl, combine with the juice of a fresh lime and a pinch of fine salt, and let it sit for at least 15 minutes until the onion rings turn bright pink and pleasantly mild.
Peel and finely chop the garlic cloves. Wash the coriander, shake dry, and roughly chop. Halve the avocado, remove the stone, scoop out the flesh, and cut into thin slices. Cut the second lime into wedges.
Preparing Bean Puree (Frijoles)
Heat 1 tablespoon of sunflower oil in a pan. Gently sauté the chopped garlic over medium heat for about 1 minute until fragrant.
Chef's tip
For an extra crispy texture: Keep the tortillas warm in a preheated oven (approx. 160 °C top/bottom heat) briefly after frying – this keeps them wonderfully crisp.
Spicy variation: A few slices of fresh or pickled jalapeños give the panuchos a wonderfully spicy kick that pairs perfectly with the creamy avocado.
35 min
Quick
