30g white cabbage or iceberg lettuce, thinly sliced
2 tomatoes, thinly sliced
100g Yucatán-style salsa roja
1 avocado, sliced
80g cebolla curtida
Method
Cover the chicken breast with the recado rojo. Heat the oil in a small frying pan over a medium heat and fry the chicken for around 3 minutes on each side until it has a caramelised coating. Leave to cool, then shred and transfer to a bowl.
To make the panuchos, roll approx. 40g portions of the masa into balls.
Place a ball between two sheets of cling film in a tortilla press (or use cling film and a thick chopping board set on a flat surface). Press down firmly to flatten the dough into a circle about 10cm in diameter and about 5mm thick. Rotate the flattened dough within the cling film 180 degrees, then press again gently. Repeat with the remaining dough balls.
Cook in a non-stick frying pan for 3-5 minutes on each side, making sure they are cooked in the middle. Allow them to cool for a couple of minutes, but don’t let them go cold.
Slice through the side about halfway-through to make a pocket. Open the pocket and fill with refried beans and set aside.
Prepare all the toppings and put them and the shredded chicken in separate bowls.
Heat a medium frying pan over a medium heat and add the lard or oil. Fry the panuchos for about 2 minutes on each side until golden brown, still soft but with a bit of crisp. Drain on a plate lined with kitchen paper.
Transfer to a serving plate and top each with a handful of cabbage or lettuce, some shredded chicken, a slice of tomato and some salsa roja. Finish with a slice of avocado and some cebolla curtida and serve with the hot sauce.
Recipes and Photographs taken from ¡Provecho! by Daniella Guevara Muñoz, Photograpahs by Simon Bajada (Murdoch Books, £22)
