Panuchos
May 10, 2023
WHY THIS RECIPE WORKS: A twist on the classic Mexican tostada, panuchos are a specialty of the Yucatán. The crispy yet tender panucho shells are
WHY THIS RECIPE WORKS: A twist on the classic Mexican tostada, panuchos are a specialty of the Yucatán. The crispy yet tender panucho shells are
WHY THIS RECIPE WORKS: A gordita, literally meaning “little fat one” in Spanish, is a traditional Mexican dish that is often eaten as a midday
WHY THIS RECIPE WORKS: Sopes are small, savory tarts, traditionally served for dinner with endlessly variable fillings. The sopes shells are made with the same
INGREDIENTS 2 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces 2 onions (1 quartered, 1 chopped fine) 5 garlic cloves (3 peeled
INGREDIENTS 1 pound fresh tomatillos, husks and stems removed, rinsed well and dried 1/2 small onion, chopped 1 jalapeño chile, stemmed, halved, and seeded 1
INGREDIENTS 2 tablespoons vegetable oil 1 small onion, chopped fine 1 tablespoon ancho chile powder 2 garlic cloves, minced ½ teaspoon dried oregano ½ teaspoon
Whether being used to fill a taco, top a panucho, or stuff a gordita, savory fillings or toppings complete many a Mexican dish. Although the
WHY THIS RECIPE WORKS: Tostadas are flat, crisped tortillas that serve as a crunchy base for rich, flavorful toppings. Much like tacos, tostadas are eaten
WHY THIS RECIPE WORKS: In the Yucatán Peninsula, far from the battered-and-fried-fish taco stands of Baja, another style of fish taco is popular: grilled fish
WHY THIS RECIPE WORKS: We wanted a fresh-tasting, easy-to-make taco featuring grilled Mexican-spiced shrimp. But delicate shrimp can turn from tender to rubbery in the