Yucatecan Lime Chicken Panuchos

Ingredients

• 1 lb boneless chicken thighs
• 8 corn tortillas
• 1 can black beans, drained
• 1 red onion, thinly sliced
• 3/4 cup fresh orange juice and 1/4 cup lime juice
• 1/2 cup white vinegar
• 3 tbsp neutral oil, plus 1 cup for frying
• 4 garlic cloves, minced
• 2 tsp achiote or annatto paste
• 1 tsp dried oregano
• 1 avocado, sliced
• 2 limes, cut into wedges
• Salt and black pepper

Steps

1. Toss the sliced onion with the vinegar, 1/4 cup of the orange juice, and 1 teaspoon salt and leave to pickle for at least 30 minutes, until bright pink and softened.
2. Whisk the remaining orange juice, the lime juice, the achiote paste, garlic, oregano, and 1 teaspoon salt into a marinade and turn the chicken through it. Refrigerate for at least 30 minutes.
3. Heat 2 tablespoons of the oil in a skillet over medium-high heat, lift the chicken from the marinade, pat it dry, and cook for 6 to 7 minutes per side, until it reaches 165F (74C). Rest and shred it.
4. Warm the beans in the remaining tablespoon of oil and mash them into a thick, smooth paste, cooking off any liquid. Season and keep warm.
5. Heat a dry comal or skillet over medium-high heat and warm each tortilla for 30 to 60 seconds per side, pressing gently, until it inflates and a pocket forms.
6. Working quickly while it is hot, slit the edge of the puffed tortilla and spoon bean paste into the pocket, then press it flat.
7. The tortilla must be stuffed while it is still hot and pliable. Once it cools the pocket collapses and cannot be reopened.
8. Shallow-fry the filled tortillas in the frying oil for 1 to 2 minutes per side until crisp, then top with the chicken, pickled onion, avocado, and lime wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.