Chicken panucho (panucho de pollo

• Meat

  • 1 Chicken
  • 1 1/2 kg Chicken

• Produce

  • 2 Arbol chillies
  • 1 Bay leaf
  • 2 cups Cabbage, white
  • 1 Carrot
  • 2 Celery stalks
  • 1 tsp Chilli, powder
  • 2 tbsp Coriander, fresh
  • 24 Cucumber, slices
  • 1/2 Garlic, bulb
  • 3 Garlic cloves
  • 1 tbsp Garlic powder
  • 1 Habanero chilli
  • 4 Lime
  • 1 Lime cheeks
  • 1 tsp Mexican oregano
  • 1 Pickled red onions
  • 1 Quick pickled cabbage
  • 2 Red onions
  • 1 bunch Sawtooth lettuce
  • 24 Tomato, slices
  • 1 White onion

• Condiments

  • 200 g Black bean paste
  • 60 ml Lime juice

• Baking & Spices

  • 1 Achiote and chocolate spice mix
  • 400 g Masa, prepared
  • 5 tsp Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 125 ml Apple cider vinegar
  • 200 ml Vegetable oil
  • 100 ml White vinegar

• Drinks

  • 40 g Mexican drinking chocolate

• Liquids

  • 160 ml Water

• Other

  • 2 tsp Achiote seeds
  • 1 Litre (4 cups vegetable oil
  • Panucho base
  • To Serve

Found on nonnascooking.com

Description

Directions

• To make the poached chicken, place the chicken in a 25 cm saucepan. Add the vegetables and salt. Add enough water to cover and place over medium heat. Bring to the boil. Immediately reduce to a simmer and cook for 25 minutes. Remove the chicken from the broth and cool for 30 minutes. Strain the liquid and reserve the broth for another recipe.
• Meanwhile, to make the spice mix, heat the oil, achiote, oil, garlic and lime rind in a small saucepan over low heat for 10 minutes or until the oil turns vibrant red. Remove from the heat and set aside.
• Combine the remaining spice mix ingredients in a mortar and pestle and crush to combine. Transfer to a bowl, and then strain the achiote oil and combine well. Liberally brush the chicken with the mixture. Let it dry, then brush again.
• Remove the two marylands and breasts from the seasoned chicken. Heat a grill to medium-high and grill chicken for 4 minutes each side or until the colour has deepened on the flesh. Remove from the heat and use two forks to shred the chicken. Reserve. 
• To pickle the onions, slice each onion into rings, then place in a 1-litre non-reactive bowl. Cover with boiling water, stir and stand for 1 minute. Drain. While onion is still warm, add the remaining ingredients and check seasoning. Set aside for at least 1 hour before serving.
• To prepare the cabbage, combine all ingredients well, and stand for at least 30 minutes before serving.
• Divide the masa into four equal balls, then further divide these portions into three. (This will ensure equal size portions.) Using a tortilla press, flatten masa into 10 cm-wide tortillas. Heat a comal or dry frying pan over medium and toast each tortilla for 40 seconds on each side. The third time the tortilla is flipped over, it should puff up slightly – remove at this point, and cut a slit in the tortilla to create a pocket for stuffing. Repeat until all the tortillas are prepared.
• Using a tablespoon, place some black bean paste inside the pocket of the tortilla, then gently press them flat.Heat the oil in a deep, wide-based saucepan until it reaches 180°C. Place the stuffed tortilla into the oil and cook for about 1 minute, or until crisp and golden brown. Drain on paper towel.
• To serve, arrange the panuchos on a platter then top each with two slices of tomato, two slices of cucumber, pickled cabbage, pickled onion, shredded chicken and sawtooth lettuce. Serve immediately with lime cheeks.
• Note• Sawtooth lettuce is an herb with a coriander-like flavour, and is commonly available in Asian grocers. If unavailable, use freshly chopped coriander in its place.• Masa is Spanish for‘ dough’. It is made from masa harina (corn flour - not the same as cornflour) and used to make tortillas.