Panuchos Yucatecos



A Panucho is a fried tortilla that is stuffed with refried beans and served with a variety of toppings for breakfast, lunch or Dinner. My recipe calls for store bought corn tortillas, you can buy the Tortilla Masa and make them from scratch. You can also purchase the refried beans in a can, but please season with garlic, Onion, and a little Salt.

The Spanish Version provided by “Yo Amo la Comida” in Facebook is slightly different than mine. I also found a video in Spanish that walks through the steps that I take, with a variation of ingredients. Even if you do not know Spanish, the visual helps!

Panuchos Yucatecos

12 Corn Tortillas
2 cups Refried Black Beans
1 Section of Purple Onion
1/2  White Onion
1 Clove Garlic, chopped
1 tablespoon Oregano
1 pinch Salt
1 cup chopped pineapple OR 1 cup roast beef Chopped OR Shredded Pork Pibil (spiced with Achiote) OR Chicken or Turkey pulled.
1 teaspoon Habanero Chile
1 cup oil
2 pieces lemon juice
1/2 cup vinegar

2 Cups Vegetable Oil

You might also want to add Avocado, shredded lettuce, Tomatoes, etc.

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Cut the Purple Onion into strips and mix with Vinegar, Lemon Juice, Habanero Chili, Oregano and Salt. Let Mixture season 2 hours.
Grind the Refried Black Beans in a blender, strain them into a frying pan with Pre-Sautéed White Onion, Garlic and a little Salt. Cook on Medium Heat.

Cook the Tortillas in a Comal (tortilla Pan) both sides, until they inflate. Raise the thinner top layer of the tortilla to fill them with the beans.

Fry the filled tortilla in Vegetable Oil, place on paper towels to absorb any grease.

Then the fun part, layer Meat of your choice (or not if Vegan!) Onion Mixture, Pineapple, Avocado, any garnish of your choice.


In Spanish from Yo Amo la Comida

Panuchos Yucatecos

12 tortillas de maíz
2 tazas de frijoles refritos negros
1 pieza de cebolla morada
1/2 pieza de cebolla blanca
1 diente de ajo picado
1 cucharada de orégano
1 pizca de sal
1 taza de cochinita pibil o 1 taza de carne asada picada (también puede ser pavo deshebrado)
1 cucharadita de chile habanero
1 taza de aceite
2 piezas de limón su jugo
1/2 taza de vinagre

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Corta la cebolla morada en tiras y mézclala con el vinagre, el jugo de limón, la salsa de habanero, el orégano y la sal.
Marina la cebolla por un periodo de 2 horas.
Muele los frijoles negros refritos en una licuadora; luego, fríelos junto con la cebolla blanca, el ajo picado y un poco de sal.
Fríe las tortillas y levanta su capa más delgada para rellenarlas con los frijoles.
Una vez que estén rellenas, coloca sobre ellas la carne de tu preferencia.

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Extended Upstairs Seaview Terrace
Air-conditioned dining room.
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About Aura Holguin-Resch 262 Articles
Welcome to the Cozumel Sun! I have been a full-time resident of Cozumel since 2006 and have a lot of great information about Cozumel to pass on to my readers. In Cozumel I have been the translator and editor of Cozumel Today Magazine and the creator of News Cozumel, an English section of news and information in “Tiempo de Cozumel", one of the oldest newspapers on the island. In addition to my editorial duties, I have provided volunteer translation services to residents, tourists, and local businesses. My version of retirement, is to provide this service to the English Speaking Community and raise funds to help those in need in our beautiful island paradise. Together, it is full time work, seven days per week, but very rewarding! I am always fine tuning this publication, with an end goal of providing my readers the latest news and information. Readers are welcome to provide articles, pictures, and reviews to both our website and Facebook pages.

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