A Panucho is a Mexican street food specialty from the Yucatan peninsula where a fried corn tortilla is stuffed with refried black beans and topped with Cochinita Pibil, chopped cabbage or lettuce, chopped tomato, pickled red onion, avo and Habanero chillies or salsa.
Prepare the dough by mixing the masa harina with the water and salt. If the dough feels dry, add water in teaspoon increments until you get a soft and smooth dough without being sticky.
Make 16 equal portioned masa balls.
Press each ball to make a tortilla. Not too thin.
In a medium skillet, heat the oil and fry each tortilla. When the tortilla starts puffing, remove from the oil and drain excess oil on paper towels.
Heat beans and set aside. (If beans are too thick, add a bit of water).
Carefully, slice the puffed up layer of each tortilla and spread beans inside; then place back the tortilla top layer over the beans.
Top with the Cochinita Pibil, the shredded lettuce, tomato, avo and onions.
Drizzle with drops of Habanero salsa or sliced habanero chilies as desired.
