Yucatan Crispy Bean-Stuffed Tortillas with Chicken

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Crispy fried corn tortillas stuffed with seasoned black beans and topped with achiote-braised shredded chicken are a street-food classic from Mexico's Yucatan Peninsula. This handheld specialty layers warm, savory chicken over the crunchy tortilla with tangy pickled onion, creamy avocado, and a bright hit of habanero. It is a satisfying combination of textures and bold citrus-chile flavors in every bite.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 30 gFat
• 6 gSaturated Fat
• 56 gCarbs
• 11 gFiber
• 6 gSugar
• 38 gProtein
• 720 mgSodium
• 980 mgPotassium
• 130 mgCalcium
• 5.5 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the masa tortillas

• 2 cups masa harina
• 1 1/2 cups warm water
• 1/2 tsp fine salt
• 1 tbsp vegetable oil

For the bean filling

• 1 1/2 cups cooked black beans, drained
• 2 tbsp vegetable oil
• 1/4 white onion, finely chopped
• 1/4 tsp salt
• 1 sprig epazote (optional)

For the achiote chicken

• 1 1/2 lb boneless skinless chicken thighs
• 3 tbsp achiote paste
• 3 tbsp sour orange juice (or 1.5 tbsp lime + 1.5 tbsp orange juice)
• 1/4 white onion, roughly chopped
• 2 garlic cloves
• 1 Roma tomato, chopped
• 1/2 cup chicken broth
• 1 tbsp vegetable oil
• 1/2 tsp salt

For pickled onion and garnishes

• 1 red onion, thinly sliced
• 1/4 cup sour orange juice
• 1/4 tsp salt
• 1 ripe avocado, sliced
• 1 Roma tomato, diced
• 1 cup shredded purple cabbage or iceberg lettuce
• 1 habanero pepper, minced
• 4 lime wedges

Directions

1. Make the pickled onion: combine the sliced red onion with sour orange juice and salt in a small bowl; refrigerate for at least 20 minutes to soften and lightly pickle.
2. Prepare the masa dough: mix masa harina, warm water, salt, and oil in a bowl and knead for 3 to 4 minutes until smooth and pliable. Cover and rest 10 minutes; the dough should not crack when pressed.
3. Make the bean filling: heat oil in a small skillet over medium, saute the chopped onion until translucent, then add the drained beans, epazote, and salt. Mash with a fork or potato masher and cook until a thick, spreadable paste forms. Cool slightly.
4. Form the panuchos: divide dough into 8 equal balls. Press each ball between two pieces of plastic into a 4-inch round tortilla. Spoon about 1 heaping tablespoon of bean paste onto one half, fold the tortilla over, pinch the edges to seal, then gently press back into a round tortilla shape.
5. Fry the panuchos: heat 1/2 inch of vegetable oil in a heavy skillet to 350 degrees F. Fry each tortilla 2 to 3 minutes per side until deeply golden and crispy. Drain on a paper-towel-lined plate.
6. Cook the chicken: blend achiote paste, sour orange juice, onion, garlic, tomato, and broth until smooth. Heat oil in a saucepan over medium, pour in the sauce, add the chicken thighs, cover, and simmer 20 to 25 minutes until the chicken is cooked through and tender.
7. Transfer the chicken to a cutting board and shred with two forks; return to the sauce and simmer 2 more minutes so it absorbs the flavor and stays moist.
8. Assemble each panucho: top a crispy stuffed tortilla with a generous mound of shredded achiote chicken, then add pickled red onion, avocado slices, diced tomato, shredded cabbage, a sprinkle of minced habanero, and a lime wedge. Serve immediately.

Cook’s Notes

• If masa harina is unavailable, substitute 8 store-bought corn tortillas; warm briefly in a damp towel to make them pliable before stuffing with beans.
• Sour orange (naranja agria) is the traditional acid for the marinade and pickled onion; substitute equal parts lime and orange juice when you cannot find it.
• The masa dough should not crack at the edges when pressed; if it does, spritz lightly with water and let it rest 10 more minutes.
• Maintain oil at about 350 degrees F while frying; too cool and the panuchos absorb oil, too hot and they brown before heating through.
• Crisp the tortillas and assemble just before serving so they stay crunchy; leftover shredded chicken keeps refrigerated for up to 3 days.

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