- 1 red onion, thinly sliced
- 1/4 teaspoon black peppercorns
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon dried oregano
- 2 garlic cloves, finely chopped
- 1/3 cup/21/2 fl oz (75 ml) cider vinegar
- 6 x 5-inch (13-cm) Corn Tortillas (page 136)
- 3 cups/1 lb 2 oz (500 g) cooked black beans
- 2/3 cup/5 fl oz (150 ml) vegetable oil
- 1 lb (450 g) Mexican chorizo
- salt and ground pepper
- 3 tomatoes, peeled and chopped
- 2 avocados, peeled, pitted, and mashed
- 1 lettuce, finely shredded
- 2 jalapeño peppers, cored, seeded, and chopped
- First, pickle the onion slices. Place in a pan, cover
with water and a pinch of salt, bring to a boil, cook for
1 minute, then drain. Grind the black peppercorns and
cumin seeds together in a mortar, then add them to
a small pan with the oregano, garlic, vinegar, drained
onions, and 1/4 teaspoon of salt. Pour in enough water
to just cover, bring to a boil and cook for 3 minutes.
Set aside until ready to serve.
- Heat a large frying pan over medium-high heat. Add
one tortilla at a time and flip frequently until it becomes
stiff and leathery, puffing in the middle. Using a small
knife, cut along the sides of each cooked tortilla, about
a third of the way around. Carefully open the pocket,
trying not to tear it. Place 1 tablespoon of beans inside
each pocket and spread them around by pressing down
gently on the top of each tortilla.
- Pour the oil into a large frying pan over medium-high
heat. One at a time, add the stuffed tortillas and cook
on each side for about 2–3 minutes, or until crisp.
Meanwhile, cook the chorizo in another frying pan
over medium heat for 8 minutes, turning occasionally.
- Remove and coarsely chop.
Place the panuchos on a plate and sprinkle with
the chorizo and drained pickled onions. Serve with
chopped tomatoes, mashed avocado, shredded lettuce,
and chopped jalapeños.