Panuchos

Step by stepInstructions

1. Warm the refried beans with a splash of water so they are easy to spread.
2. Heat ½ inch (1 cm) of oil in a skillet over medium-high heat and fry the tortillas, one at a time, for about 15 seconds per side, until they puff up like pillows.
3. Remove each tortilla while still hot and cut a slit along one edge to open a pocket inside the puff.
4. Spoon a heaping tablespoon of beans into each pocket and press gently to spread them flat.
5. Return the stuffed tortillas to the oil and fry until crisp and golden on both sides, then drain on paper towels.
6. Top each panucho with chicken, cabbage, tomato, avocado and pickled onions, and finish with habanero salsa.