Small fried, filled tortillas (Panuchos) from The Cuisines of Mexico (page 125) by Diana Kennedy

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

Accompaniments: Yucatecan pickled onion rings (Cebollas encurtidas a la Yucateca)

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

    Advance preparation: The seasoned pork must be refrigerated at least 6 hours or overnight before cooking, and cooks for 5 hours. Can substitute pork shoulder for specified "end of pork loin with fat" (center cut pork loin will be too dry); hot paprika for seco chiles; and citrus combination (p.28) or mild vinegar of your choice for Seville oranges. See recipe for chicken variation.

  • DKennedy on May 18, 2018

    We made these as part of our supper club menu. Getting the tortillas to puff up took some work but using online aids such as YouTube really helped. Delicious. Note that pre stuffed shells held up for a few days in the fridge. Make again good.

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