Panuchos de Pollo
Crispy fried tortilla cups filled with refried beans and shredded chicken, topped with fresh lettuce, tomato, and crema. A beloved Yucatán street food that's quick enough for weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 4 tortillas corn tortillas (4 inches wide)
- 1 cup cooked shredded chicken
- ¾ cup refried beans
- 2 cups vegetable oil for frying
- 1 cup fresh lettuce, chopped into bite-sized pieces
- ½ cup fresh tomato, diced into small cubes
Instructions
- 1
Place the cooked shredded chicken in a small bowl and stir in salt and pepper to taste so it is evenly seasoned; set aside next to your workspace.
- 2
Pour the refried beans into a separate small bowl; set aside next to the seasoned chicken.
- 3
Place the chopped lettuce and diced tomato in two separate small bowls; set both to the right of your work area.
- 4
Pour 2 cups of vegetable oil into a 10-inch skillet and set heat to medium-high until the oil shimmers and moves quickly when you tilt the pan, about 2 minutes.
- 5
Place one corn tortilla flat in the hot oil and immediately use a wooden spoon to push the center down into the oil, holding it there for 20 seconds until the edges curl up and the surface looks light golden, like warm honey.
- 6
Use the wooden spoon to carefully lift the fried tortilla cup out of the oil and place it cup-side up on a plate lined with paper towels to drain.
- 7
Repeat steps 5 and 6 three more times with the remaining tortillas, one at a time, until you have four fried tortilla cups drained and cooling slightly.
- 8
Spoon 2 tablespoons of refried beans into the bottom of the first tortilla cup, pressing gently so it stays in place.
- 9
Spoon 3 tablespoons of seasoned shredded chicken on top of the beans in the same cup, mounding it slightly in the center.
- 10
Scatter a small handful of chopped lettuce on top of the chicken, then scatter 1 tablespoon of diced tomato over the lettuce.
- 11
Repeat steps 8, 9, and 10 with the remaining three tortilla cups to fill all four panuchos.
- 12
Serve immediately while the tortilla cups are still warm and crispy, placing two panuchos on each plate.
Tools you’ll need
- 10-inch skillet
- wooden spoon
- paper towels
- small bowls (4)
- plates (2)
- sharp knife for dicing tomato and chopping lettuce
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