Panuchos Recipe
Yield: 12 PanuchosRecipe by luhu.jp
Ingredients:
2: Onions,
5 tbsp: Wine vinegar,
1/2 cup: Chicken broth,
1/2 tsp: Ground cumin,
1/2 tsp: Dried oregano,
1 centiliter: Garlic, minced
1 1/2 lbs: Cooked chicken, thinly
Sliced,
12: Freshly made corn tortillas,
Fried until they puff up,
Refried beans,
4: Hard-cooked eggs, sliced
Red chili sauce,
Directions:
Place the onions, vinegar, chicken stock, cumin, oregano and garlic
in a large saucepan, over low-medium heat and allow to cook slowly
for about 5 minutes. Next, stir in the chicken to warm it through.
Cut a small slit in the bottom of each of the corn tortillas, and
gently open. Put about 3 Tbsp. of the refried beans into each cavity
and then a few of the slices of hard-cooked eggs. Then place about 2
Tbsp. of the chicken mixture on top and cover with a little sauce.
Serve.
Source: 100 Mexican Dishes, edited by Grace Teed Kent.
Source from luhu.jp
in a large saucepan, over low-medium heat and allow to cook slowly
for about 5 minutes. Next, stir in the chicken to warm it through.
Cut a small slit in the bottom of each of the corn tortillas, and
gently open. Put about 3 Tbsp. of the refried beans into each cavity
and then a few of the slices of hard-cooked eggs. Then place about 2
Tbsp. of the chicken mixture on top and cover with a little sauce.
Serve.
Source: 100 Mexican Dishes, edited by Grace Teed Kent.
Source from luhu.jp