Learn to prepare one of the most popular and richest Yucatecan snacks that exist in Mexico, some rich and delicious turkey panuchos. This recipe consists of a thick corn tortilla that is filled with bean paste and, at the top, turkey meat is added, which can be stewed pibil style or, only, seasoned. On the other hand, panuchos can be served with lettuce, avocado and, on many occasions, a purple onion pickles with Chile Havana is also prepared, it adds a peak and acidic touch. If you want to know the delicious taste of the Yucatecan dish, Keep reading and learn how to make turkey panuchos. The ingredients are easy to achieve and, in addition, turkey protein in some areas is very economical.
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Low Disturbance |
| Ingredients to make turkey panuchos: |
| 500 grams of corn dough 50 grams of vegetable or pork butter 1 teaspoon of dust to bake sal to taste 1 cup of ground beans 1 teaspoon of dry oregano pimienta to taste 1 breast of turkey 1 liter of water ½ cup of liquid achiote 1 pinch of cinnamon powder aceite vegetable the enough 1 avocado in slices for the pickled onion: 1 onion purple church fillet 1 chili habanero filleta 1 teaspoon of dried oregano 1 Pinch of salt 1 pinch of pimeinta 2 lemons the pure juice 50 milliliters of white vinegar |
| ADDITIONAL CHARACTERISTICS: Average cost, little spicy, fried, |
Ingredients to make turkey panuchos:
1. Do you ask how to make panuchos? Well, to start with the turkey panuchos recipe, first cook the turkey breast. To do this, in a pot with a liter of water, place the breast, add a tablespoon of oregano, a pinch of salt and pepper to taste. Cook approximately 35 minutes. Then, reserve.
2. Prepare the pickled onion. To do this, mix the purple onion filleted with the juice of 2-3 lemons, 50 milliliters of white vinegar, salt, pepper and oregano to taste, let stand at least 30 minutes.
3. Prepare the dough for panuchos. In a container you must place the corn dough, butter, a pinch of salt and a teaspoon of baking powder, mixing and kneading to integrate completely. You must obtain a soft and manageable texture.
Trick: You can add some warm water if you observe the dough very dry.
4. With the dough ready, take a portion of approximately 50 grams, Bolea a little and, then, with the help of a press for tortillas, press slightly.
5. Kitchen the tortilla on both sides on a hot comal, approximately 3 minutes.
6. When the pre-cooked omelette is cut in half and filled with ground beans. Repeat until all the pieces.
7. In a pan heat a little oil and slightly fry the panuchos. Then, let stand on absorbent paper or a rack.
8. For turkey stew, in a pan with a little hot oil, place the crocked peacock. It also adds half a cup of liquid achiote, the juice of 1 lemon, a pinch of cinnamon, salt and pepper to taste, cook all for 5 minutes.
Trick: If you do not get Achiote Liquido, you can use Achiote paste and dissolve with chicken broth or orange juice.
9. When the stew and panuchos are ready, it is time to serve. To do this, place a guisado portion on the tortilla and also add some avocado slices and a little of the dwelling purple onion. The turkey panuchos are ready! What do you think of this recipe? Tell us in the comments your opinion.
