Tortillas stuffed with shredded Yucatán-style chicken and pickled red onions (Panuchos Yucatecos con pollo en escabeche) from Dos Caminos Mexican Street Food: 120 Authentic Recipes to Make at Home (page 152) by Ivy Stark and Joanna Pruess

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted tomato-chipotle salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute oregano for Mexican oregano, lard for vegetable oil, spicy pepperoncini for guëro chiles, dried pinto beans for dried black beans, and canned black beans for the book's "My refried beans (Mi frijoles refritos)" specified in this recipe. Start 1 day ahead if not using canned black beans.

  • DKennedy on April 30, 2018

    We made this as part of our supper club menu. This makes a ton of filling. The two cups of lard for frying could easily be 1/2ed or poured off before adding to the sauce. Do add all vinegar and pickled onions to flavor the broth. Very flavorful. The Panuchos were challenging to make but we finally mastered it.

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