1kg of dough for tortillas as fine as possible 1 chopped onion 3 cups of black beans2 leaves of Mexican teaSalt to tastePork fat and corn oil for frying 1 small roast chicken chopped3 middling red tomatoes chopped2 avocados peeled and cut1 head of French lettuce finely cut Jalapeno chili in sticks or sauce (see sauce)For the chicken: 1 middling chicken cleaned and chopped in piecesA bar of annatto ¾ cups of bitter orange juice or half the orange juice and half the white vinegar¾ cups of water1 spoonful of chicken broth powder Make 8 servings
For the panuchos:Make small tortillas in a flat pan (comal) taking care not to break them Open them carefully Stuff them with the fried beans, close them Fry them in hot fat Rinse and put on a soaking paperPut the chopped chicken, onion, red tomatoes, lettuce and chiliFor the chicken:Dissolve the annatto in the vinegar and dress the chicken with it Add salt pepper Cover the pot and let it cook for 15 minutesOpen the pot and let it dry for about 25 minutes.Serve them very hot in a round plate with borders
Panuchos de Cazón Renacimiento
Typical food from Campeche
1 kg of fine dough for tortillas100g of flourSalt to taste2 cups of fried black beans3 cups of roast dog-fish crumbled and fried with onion, Mexican tea Pork fat for fryingFor the sauce:3 roast red tomatoes peeled and seeded2 Havana chilies roasted and seededSalt to taste.For the purple onion:2 split onions 10 peppers from Castilla1 spoonful of dried marjoram½ cup of vinegar Salt to taste. Make 10 servings
.Mix the dough with the flour, salt and water as needed to allow handling itMake the tortillas Two for each panucho Spread a little fried beans on one of themPut the dog-fish on topCover it with the other tortillasSeal the edges and fry them in hot oilThe panuchos will inflate Rinse them on a soaking paper Serve them with red sauce and onionIf you use roast dogfish boil it with a little Mexican tea for a while before crumbing it For the sauce:Sauté everything thoroughly and blend it if you prefer with a little waterFor the onion:Put the split onion in a potAdd boiling water and let it settle for 30 minutesRinse them and add vinegar, pepper, and marjoramLet it soak for at least an hourServe it in a clay dish decorated with a little sauce and the onion
Papadzules
Antojitos from Yucatan.(Little caprice)
350 g of pumpkin seeds roasted and groundA stick of Mexican tea boiled with water and salt24 thin tortillas* 10 boiled eggs choppedFor the chill tomato:4 roast and peeled red tomatoes1 Havana chili (optional)1 chopped onion 1spoonful of fat or corn oil Salt and pepper to taste Make 8 servings
Blend the pumpkin seed dough with the Mexican tea and the boiling water to obtain an atoll Bathe the hot tortillas with the sauce and stuff them with the chopped egg Roll them and put them in a dish Bathe it with the rest of the seed sauce and finally with the tomato saucePeel the tomato and grind it with the Havana chili and drain it Sauté the onion in the hot fat Add the ground ingredients, salt and pepper to taste Let cook thoroughly until it thickens.Serve it in a China dish.If desired accompany it with onion in vinegar
