Vegan Panuchos for Cinco de Mayo

I have learned a lot about traditional Mexican ingredients from Diana Kennedy’s book From My Mexican Kitchen. Although at times it can be very tedious and she often suffers from a xenocentric point of view I love  the exhaustive information about traditional ingredients and styles in Mexican cooking. The book explains many techniques and although there aren’t a lot of recipes there are several great sections including one on antojitos (Mexican Tapas). I have been obsessed with the panucho method and pictures since I saw it; the idea is that you make some stewed beans and then stuff them in the middle of a tortilla, fry them up, and then top them with whatever you like.

Ms Kennedy recommended topping them with marinated onions which I also tried for the first time and loved! I couldn’t find any of her suggested ingredients so I marinated the onions in lime juice and a little orange juice for a couple hours. They were so good and added a lot of sweetness to the dish, I will make them in the future as a taco topping.

For the Yucatán style beans I cooked black beans in a crockpot with some salt and bay leaves. When they were done I sauteed a 1/4 cup of chopped onion, a Tablespoon of epazote, and a whole habanero. Then I took 3.5 cups of Black Beans and their broth, blended them, and then added them to spices and cooked until the texture of a paste was achieved, about 15 minutes.

Then it was onward to the the tortillas! I had fresh masa so all I had to do was roll pieces into a ball and then cook them on the stove over medium heat. You flip them once, just after the bottom starts to change color, again for the top side, and then flip it once more and if you are lucky it puffs up.

Then you very carefully make a slit in the side of the tortillas and open it up like a pocket.

You then stuff some of the bean paste inside.

Then you flatten the tortilla back together and pan fry it!Then I covered them with vegan chorizo and the marinated onions.I also made some pico de gallo with the first tomatoes of the season. Hooray for the return of the tomato!

Dinger got really worn out from watching me cookWillow remained steadfast at her post waiting for food to fall

Then I at too many panuchos because they were really awesome.

mmm panuchos

15 thoughts on “Vegan Panuchos for Cinco de Mayo

  1. Jes

    Those panuchos look killer! I’ve been meaning to make some homemade tortillas for awhile, I love how the poof up!

  2. Alin

    Oh hell yeah. I love the sound and looks of that.

    Did you use dry black beans? Is that why you used a slow cooker? I never use mine, so could use tips on a reason to bust it out. I’ve seriously used it twice in 3 years.

  3. lazysmurf Post author

    Alin- using the slow cooker is a great way to save money buying dry beans. Black beans especially take a long time to cook so I soak them over night and then let them bubble away all day while I am at work in the crock pot. Then when I get home I use some of the beans and freeze the rest, it is nice because then you don’t get that icky canning liquid and there is less packaging to deal with.

  4. twoveganboys

    Wow Smurf. You are a master in the kitchen. This dish looks divine. and dried beans are better & cheaper. BTW-some friends of mine are having a “Gringo De Mayo” Veggie Potluck on Sunday, May 17 if you are interested.

  5. deots

    I’m here to stare at pictures of your dogs. That…sounds kind of creepy, but whatever.

  6. lazysmurf Post author

    BAD- on low, and sometimes they still get a little mushy. Usually they turn out perfect though

  7. VeganLush

    I kind of remember eating those or something similar as a child. They look delicious. I’ve been having a hankering for vegan chorizo lately too. I may have to make these.

  8. fortheloveofguava

    i’ve never heard of panuchos… but things stuffed in tortillas and chorizo… I’m all about that! YUM!

  9. lazysmurf Post author

    I got it at Fiesta market but you can buy some from any place the make tortillas

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