| Salad Oil 3 pounds
well-trimmed pork butt, cut into 1-inch cubes
3 cloves garlic, minced or pressed
3 tablespoons chili powder
3/4 teaspoon each ground allspice, ground cumin, crushed red pepper,
and salt
1 teaspoon oregano leaves
1/4 cup white wine vinegar
2 cups water
1/3 cup finely chopped fresh coriander (cilantro)
24 small corn tortillas, crisp-fried
Black bean paste
Marinated onion rings
Garnishes; 2 large tomatoes, sliced 3 hard-cooked eggs, sliced; 2
avocados, peeled, pitted, and sliced |
A specialty from the Yucatan, panuchos are eaten as an appetizer or snack.
Small home made masa tortillas are fried, then piled high with a black
bean paste and chili-seasoned pork mixture, and topped with a
garnish. Fun for a patio or pool party, assembled panuchos can be served
on a tray, or guests can stack up their own. Tortillas, pork mixture,
and bean paste can all be made ahead of time, then reheated before
serving. Heat 2 tablespoons oil in a wide frying pan set over
medium-high heat; add half the pork cubes at a time; cook, turning
frequently, until all are well browned. Add garlic, chili powder,
allspice, cumin, red pepper s, salt, and oregano to meat and cook,
stirring, for1 minute. Then add vinegar and water and bring to boiling;
reduce heat, cover, and simmer for 1-1/2 hours or until meat is tender
enough to fall apart. Break pork cubes into coarse shreds with a wooden
spoon; add coriander; cook, uncovered, for 5 to 10 minutes or until most
liquid has evaporated.
Black bean paste. Rinse 8 ounces dried black or red pinto
beans; drain. Place in a 3-quart pan with 5 cup water and 1/2 small
onion. Cover and cook over low heat for about 2 hours or until beans
mash readily with a fork. Turn beans with remaining liquid into a
blender and whirl until smooth, stopping and stirring as necessary.
(Cover and chill puree if made ahead.)
Before serving, heat 2 tablespoons salad oil in a frying pan set over
medium heat; add 3 cloves garlic (minced or pressed), 1/4 teaspoon
cayenne, 1 teaspoon salt, and bean puree. Cook, stirring frequently, for
about 2 minutes or until very thick.
Marinated Onion Rings. Slice 2 small onions; separate into
rings. with your hands mix onions with 1 teaspoon salt until soft. Rinse
and drain thoroughly. Palace in a small bowl with 1/2 teaspoon salt. 1
teaspoon oregano leaves, 1/3 cup white wine vinegar, and 2/3 cup water.
Stir to coat thoroughly; cover and chill for at least 4 hours or as long
as 2 days. Drain thoroughly before spooning onto tortillas. |