Crispy Stuffed Tortillas with Achiote Chicken — Panuchos de Pollo Pibil
Yucatecan corn tortillas split open and stuffed with refried black beans, fried until crisp and topped with achiote-orange shredded chicken, pickled red onion, lettuce, and habanero salsa.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Poach chicken thighs with salt, bay leaves, and onion piece in water for 12–14 minutes until opaque. Drain and shred finely. Whisk achiote paste with orange juice, lime juice, garlic, oregano, cumin, and salt until smooth. Toss chicken with marinade, rest 8 minutes. Combine pickled onion ingredients in one bowl, habanero salsa ingredients in another. Warm tortillas in a dry skillet 30 seconds per side until pliable, then slice each open along one edge to form a pocket.
Build
Heat lard in a small skillet over medium 1 minute. Add black beans, epazote, salt, and bean liquid. Mash 4–5 minutes over medium until thick and spreadable. While beans cook, spoon a thick layer inside each tortilla pocket, pressing gently without splitting.
Fry
Heat 1 cup neutral oil in a wide skillet over medium-high 2–3 minutes until shimmering. Working in two batches if needed, fry stuffed tortillas 90 seconds per side until deep golden and crisp on both faces. Drain on a rack.
Plate
Top each panucho with marinated chicken, shredded lettuce, pickled red onion, a small spoonful of habanero salsa, and fresh cilantro. Serve immediately while crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.