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Mexican Panuchos with Beef | Crispy Street Food Hit
(0)
30 min
Quick
Gurkerl Küche
Knusprige mexikanische Panuchos nach Yucatán-Art: Zarte Tortillas, gefüllt mit samtigem Bohnenmus, herausgebacken und üppig belegt mit würzigem Rinderfaschiertem, eingelegten roten Zwiebeln, Avocado und Feta. Ein authentischer Streetfood-Klassiker!
Ingredients
Preparation method
Preparation & Pickled Onions
Slice the red onion into fine rings and mix in a small bowl with the juice of half a lime and a pinch of salt. Set aside to marinate.
Rinse and drain the black beans. Finely chop the garlic. Heat 1 tbsp of sunflower oil in a pan, briefly sauté half of the chopped garlic, add the beans, season with a little cumin, salt, and pepper, and mash with a fork or masher into a thick, spreadable puree.
Preparing Minced Beef Filling & Panuchos
Heat 1 tbsp of sunflower oil in another pan. Brown the minced beef vigorously. Add the remaining garlic, smoked paprika, remaining cumin, salt, and pepper. Cook over medium heat for about 5 to 7 minutes until cooked through and juicy.
Chef's tip
Authentic Mexican indulgence: In Yucatán, the filling is traditionally refined with a dash of hot habanero sauce. If you like it fiery, add fresh chili pieces.
Keeping them crispy: After frying, it is best to keep the panuchos warm on a wire rack in the oven so they stay wonderfully crunchy.
35 min
Quick
