Shredded Beef Panuchos. A homemade corn tortilla filled with beans, then fried until crispy. Topped with lettuce, shredded meat, pickled red onions, tomato and avocado. This is my version of a traditional Mexican panucho. I still remember the first time I heard of these and tried to prepare them at home, lol! It was more like a maiz gordita stuffed, I mean stuffed with beans! Nothing like what I am sharing with you today. One never stops learning, never. And that is what really keeps me going everyday in the kitchen. You either love it or you don’t.
Short cuts are great when needed, but I feel if you really want to learn, then you will invest the time and effort when possible. I can’t tell you how many times I have prepared one recipe over and over just to feel satisfied with it. It takes patience or you might just be really hungry for foods that you cannot buy at the local restaurants! That’s my story, ha, ha, ha! No, but seriously, it is very rewarding when you get it just right. People will often comment, why go through the trouble, when you can just spread the beans on top? It’s just not quite the same thing for me. But if you really want to experience a panucho and don’t have the time for homemade tortillas it’s easy! Fill one half of a warm corn tortilla with beans, fold over flat and fry until crispy. Add toppings and enjoy! #kitchentherapy #panuchos #mexicanfood
You can use any shredded meat for a topping or simply top with salsa and crumbled queso. I used some leftover beef short ribs meat. Find the recipe on the link.
Homemade Corn Tortillas. Click onto link!
Healthier Reried Beans. Click onto link.
I could eat them just like this! Maybe try adding a little cheese with the beans!
Ingredients
- 8 homemade corn tortillas
- 1 cup refried beans
- 1/2 cup oil for frying
- 2 cups shredded beef previously cooked and warm
- 3 cups of lettuce
- 2 Roma tomatoes
- Your favorite salsa
- Pickled red onions
Instructions
- To prepare panuchos, you need freshly made corn tortillas. While they are still warm, slice open with a small serrated knife to create a pocket.
- Fill with thin layer beans and spread out evenly. The tortillas work best if they puff out while you cook them. Don’t fill too much.
- After you fill with beans, fry in skillet with some preheated oil until crisp on both sides.
- Top with lettuce, shredded beef(pork or chicken), pickled red onions, tomato and avocado.
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