Panuchos

Ingredients:

Shredded turkey

• 2.3 kg turkey legs or thighs
• 2 tablespoons table salt
• 1.5 tsp freshly ground black pepper
• 1 teaspoon dried oregano
• 2 sprigs of fresh cilantro
• 1 head of garlic, separated into cloves

Pickled red onions

• 2 medium red onions, thinly sliced
• 0.5 cups distilled white vinegar
• 1.5 tsp table salt

Black bean puree

• 1 tbsp. vegetable oil or lard
• 1 hot yellow chili
• 1 serrano pepper
• 1/4 white onion, diced
• 1 cup cooked black beans (or canned)

Tortillas

• 3/4 teaspoon table salt
• 450 g of prepared tortilla dough
• Vegetable oil to grease the comal
• Special equipment: tortilla press; cast iron comal (flat griddle), optional

Assembly

• 1 small head of lettuce, leaves separated
• 1 plum tomato, thinly sliced
• 1 avocado, thinly sliced

Preparation:

1. Shredded turkey:
   
   In a large saucepan, heat water to just below a boil and add salt, pepper, oregano, cilantro, and garlic. Poach the turkey legs in the simmering water for 2 hours. Remove the turkey and pat dry.
2. Preheat the grill to high heat. Grill the turkey until well browned. Shred the turkey and set aside.
3. Pickled red onions:
   
   Place the red onion in a bowl with vinegar, salt, and 0.5 cups of water. Mix well and let rest for 1 hour.
   
   Black bean puree:
   
   Heat oil or lard in a medium skillet. Add the chili peppers and lightly fry. Add the diced onion and cook until translucent, 4-5 minutes.
4. In a blender, puree the black beans with enough water to blend them. Transfer the black bean puree to a skillet with the onion and chili pepper and sauté over medium heat for 20-30 minutes. Season with salt to taste.
5. Tortillas:
   
   Stir salt into the masa. Divide the masa into 15 balls. While working, keep the balls in a bowl covered with plastic wrap to prevent the dough from drying out. If necessary, add a little water to make the dough pliable.
   
   Heat a comal (smooth flat griddle) or griddle over medium heat.
   
   Line a tortilla press with a piece of plastic wrap. Place one ball of masa in the center of the press and cover with another piece of plastic wrap. Close the press to form a 15 cm diameter tortilla.
   
   Carefully remove the film from the tortilla and place it on the hot comal. When the tortilla no longer sticks to the pan, flip it over. Press the tortilla down with a clean, folded kitchen towel until it puffs up. Press around the edges to ensure the tortilla puffs up all over, and cook for a few more seconds before removing.
6. Carefully cut a 2.5 cm (1 inch) slit into the surface of the tortilla and lift the top layer to create a pocket inside. The tortilla will be very hot, so be careful. Don't cut the opening too wide, and don't split or tear the tortilla. To cool, place the tortillas on paper towels or a clean kitchen towel. Repeat with the remaining dough balls.
7. Take a cooled tortilla, carefully lift the open top, and spread 1 teaspoon of black bean puree inside. Press with your fingers to ensure the bean puree is evenly distributed. Repeat with the remaining tortillas and black bean puree.
8. Just before serving, heat the comal over medium heat and add a little vegetable oil. Place each panuchos on the hot comal and fry until golden brown on both sides, 2-3 minutes per side. Drain on paper towels. This should be done just before serving, as panuchos are best eaten fresh.
   
   Assembly:
   
   Top each panucho with a lettuce leaf, some shredded turkey, marinated red onion, a slice of tomato and a slice of avocado.