Panuchos

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Panuchos are a unique, hearty, and satisfying snack originating from the Yucatán region of Mexico. Boasting the robust flavors of seasoned jackfruit, refried black beans, and pickled onions, these stuffed tortillas are not short on flavor! They’re perfectly crispy on the outside with a soft, tender filling.

❤️ Why you’ll love this recipe

• Versatile: These panuchos can be served as a main or a snack, making them perfect for gatherings or solo meals.
• Healthy: Using jackfruit as a meat substitute not only makes this dish vegan but also provides a multitude of health benefits.
• Easy to customize: Adjust the toppings to your liking. Whether you prefer extra spice or a more mellow taste, you can make it your own.
• Crowd-pleasing: Even if your crowd isn’t, the burst of flavors will have everyone coming back for more!

If you love panuchos, you should really check out our other antojitos like sopes, garnachas, molotes, or huaraches.

🌽 What are panuchos?

At their core, panuchos yucatecos are tortillas stuffed with refried black beans. They’re then topped with a variety of ingredients, like achiote-infused meat, pickled onions and chiles, and more. In this recipe, we’re making use of shredded jackfruit to emulate the meat, but you can use any plant-based protein you prefer!

Once cooked, the crunch of the fried tortilla contrasts with the creamy beans and tender jackfruit perfectly! Plus, pickled habaneros and onions add a pop of color and a burst of tanginess and spice.

Once you get the hang of cooking tortillas, this recipe is incredibly straightforward and approachable for any home cook. Panuchos are generally eaten as a snack, but you can also serve them as a main dish if you prefer. There is no wrong way to enjoy them!

🌱 Are panuchos vegan?

Panuchos are a traditional Yucatecan recipe topped with a slow-roasted pork called cochinita pibil. Of course, this means it’s not a vegan-friendly recipe.

However, the good news is that all the other ingredients that are mixed in and on panuchos are typically plant-based. All you have to do is swap the pork for jackfruit and you can still have a traditional eating experience, just meat-free!

🛒 Ingredients & substitutions

• Jackfruit: With a meaty texture and mild taste, dehydrated shredded jackfruit is our first choice to replace the pork commonly used in panuchos yucatecos. You can also replace it with shredded banana peels or hearts of palm.
• Vegetable stock powder: Adds a savory umami flavor to the jackfruit. You can substitute it with a dash of soy sauce or tamari if you prefer.
• Achiote paste: Adds earthy notes with a hint of peppery nuance and gives the jackfruit pibil its classic reddish hue. You should be able to find achiote in any Mexican food market or online.
• Vinegar: Provides acidity, balancing the flavors. Lemon or lime juice will work too.
• Navel orange: Adds a sweet, citrusy brightness to the mixture. Use any orange you have on hand, or use lime juice with a pinch of sugar. 
• Oil: Used for sautéing and frying the tortillas. You can use any vegetable oil.
• White onion & garlic: Both offer depth and a savory aroma. If white onions aren’t available, use yellow onions, red onions, or even shallots.
• Mexican oregano: With an earthy and more robust flavor than regular oregano; Mexican oregano imparts a traditional flavor. Marjoram is the next best substitute followed by Mediterranean oregano.
• Refried black beans: Provide a creamy and hearty filling in the tortillas. If you prefer a milder flavor, try mashed pinto beans instead of refried black beans.
• Pickled red onions & habaneros: We added a few habanero chiles to our quick-pickled onions for an extra kick, but feel free to leave them out for a milder taste.
• Habaneros: Very spicy and slightly fruity; brings heat to the dish; jalapenos or serrano peppers can replace them for a different heat level.
• Corn tortillas: You will need to make your own corn tortillas for this recipe since you need to be able to open them up. This won’t work with store-bought tortillas.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make panuchos

Step 1: Hydrate the jackfruit

Bring a pot of water to boil, then add in vegetable stock powder, a pinch of salt, and the dehydrated jackfruit. Let it simmer for 20-30 minutes, or leave it to soak overnight in room temperature water.

Step 2: Cook the jackfruit

In a small bowl, mix the vinegar, orange juice, and achiote mix to smooth out as many clumps as possible. Sauté the diced onions until they turn translucent, then add the minced garlic.

Drain the jackfruit, then add it to the skillet along with oregano and the achiote mixture. Continue cooking until the liquid has absorbed and everything is well combined.

Step 3: Make the tortillas

Check out our post on how to make masa for corn tortillas, and keep the bowl of dough covered with a tea towel so it stays moist. You can always add more water as you go to keep it moist and pliable.

Break off small pieces of masa and roll each piece between your palms until smooth. Flatten them in a tortilla press, with a flat-bottomed baking dish, or a rolling pin. You can even use your hands for a more traditional method.

Step 4: Cook the tortillas

Preheat a seasoned cast-iron skillet or comal over medium-high while you roll and press the tortillas. If you are using a regular frying pan, preheat it with no oil.

Gently add a tortilla to the hot pan and cook on the first side for 10 seconds. Flip and cook for 60-90 seconds, then flip once more and cook until brown spots are forming and the tortilla puffs up. Keep the cooked tortillas in a towel or warmer.

Step 5: Assemble the panuchos

Cut around the tortilla edge and pull up the top layer to form a pocket (like a pita). Add a spoonful of refried beans, close the tortilla up, and spread it around evenly inside.

Heat a thin layer of vegetable oil in a skillet over medium, and cook the panuchos on each side until golden brown. To serve, top them with shredded jackfruit, pickled onions and habaneros, and any other garnishes you like. Happy eating!

If you have questions about this panuchos recipe, check out our FAQs or leave a comment down below!

🥑 What to serve panuchos

For the most flavorful snack, serve your panuchos hot off the skillet and loaded with toppings. While completely customizable, pickled red onions and sliced avocados are two of the more common choices. If those aren’t for you, take a look at these garnishes:

• Pickled jalapeños
• Queso fresco or cotija
• Shredded cabbage
• Guacamole
• Fresh white onion
• Mexican crema
• Salsa verde
• A squeeze of lime juice

🌡️ Storage & reheating

Panuchos taste the best when they’re fresh, but you can store leftovers with these tips:

• Fridge: Corn tortillas will last in the fridge for about 3-4 days with or without the beans in them. We suggest adding the beans at the time of cooking. The jackfruit should last about a week, especially in airtight glass containers. And if you keep the pickled onions in a mason jar, they’ll be good for up to 3 weeks.
• Freezer: Corn tortillas (without the added beans) will freeze for 7-8 months in a freezer-safe bag. The jackfruit will last in the freezer for about 2-3 months.
• Reheating: When you’re ready to use these ingredients again, just thaw them overnight in the fridge and follow the same cooking instructions.

♻️ Variations

• Jalapeños: Add chopped jalapeños to the jackfruit mix.
• Corn salsa: Top your panuchos with roasted chili corn salsa for extra flavor.
• Lettuce: Serve shredded green lettuce on top to add a refreshing crunch.
• Different beans: Try stuffing the panuchos with pinto, bayo, or kidney beans.
• Tofu or tempeh: Replace the jackfruit with seasoned tofu or tempeh.
• Grilled veggies: Top your panuchos with grilled fajita veggies to add more color.

🧑‍🍳 Top tips

• Drain the jackfruit: Ensure it’s thoroughly drained to avoid a watery result.
• Tortilla thickness: Aim for tortillas that are slightly thicker than regular ones for a good crunch and hold.
• Keep the masa moist: The corn tortilla dough should be moist but not sticky. If necessary, mix more water in as you go.
• Pickle in advance: Prepare the pickled onions and habaneros ahead of time for a better infusion of flavor.
• Smooth the achiote paste: Ensure the paste is thoroughly mixed to avoid clumps and uneven flavor distribution in the final dish.
• Serve immediately: Serve your panuchos immediately after assembling the recipe for the optimal texture and warmth.
• Conserve the toppings: Don’t overload the tortillas with toppings. You want a balance of flavors in every bite.

💬 FAQ

🍴 More Mexican antojitos

If you enjoyed these panuchos yucatecos, try out some more of our favorite Mexican antojitos like these:

• Tlacoyos: Bean-stuffed masa topped with cactus salad, queso, and salsa. 
• Sopitos: A Colima-based antojito topped with fresh garnishes.  
• Picaditas: Sweet and tender corn cakes topped with green or red salsa, fresh onion, and queso.
• Vegan Empanadas: Savory, satisfying, and comforting gluten-free empanadas.

Note: We’ve updated this post to include new information and helpful tips about the recipe.