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Panuchos Yucatecos | Mexican Street Food Hit
(0)
45 min
Under an hour
Gurkerl Küche
Knusprig ausgebackene Maistortillas, gefüllt mit herzhaftem Schwarzbohnenmus und saftigem Rinderfaschierten, getoppt mit Avocado, Paradeisern und Feta. Ein authentisches Streetfood-Highlight aus Yucatán!
Preparation method
Prepare Bean Puree & Meat
Finely chop the onions and garlic. Heat 1 tbsp of sunflower oil in a pan, and sauté half of the onions and garlic. Add the black beans along with a little of their liquid and 1/2 tsp of ground cumin, let simmer for about 5 minutes, and mash into a thick puree using a fork or a potato masher. Season to taste with a little fine salt and set aside warm.
Heat 1 tbsp of sunflower oil in another pan and sauté the remaining onions and garlic until translucent. Add the minced beef and fry thoroughly until browned and crumbly. Season heartily with the remaining ground cumin, fine salt, and ground black pepper.
Shape, Fill & Fry Panuchos
Knead the fine cornflour with a pinch of fine salt and approx. 200–250 ml of lukewarm water into a smooth, non-sticky dough. Divide the dough into 8 equal balls and press flat into round patties (approx. 10–12 cm in diameter).
Chef's tip
Authentic experience: In Yucatán, the pockets are traditionally opened while the tortilla is still steaming hot straight from the pan – this keeps the dough pliable and prevents it from tearing.
Fresh kick: If you like it fruity and spicy, serve with pickled red onions in lime juice and some fresh habanero chilli.
35 min
Quick
