Panuchos (Gluten-free, Vegan)

I was yesterday years old when I learned about this Mexican dish. I’ve already made it 3 times, so, yeah, it’s good! It’s so simple too. I’m sure it’s amazing with homemade tortillas, but I’m not too great at making my own so I went with store-bought yellow corn tortillas. Do not use flour!!! Or maybe that’s delicious too. Hmmm…

You will need to heat up the tortillas and carefully separate the thin top layer from the bottom. Only do this enough to make an opening that will accommodate a spoonful of beans. Don’t rip it. Use a knife or your fingers to carefully separate it all the way to the edges while leaving the seam intact.



Fry these bad boys up in a few tablespoons of oil and that’s it! They’re traditionally served with pickled onions, tomatoes, shredded lettuce, avocado, cheese, and more. I don’t like half of that stuff so I made a quick curtido.

They’re also really good with cotija and peppers. I stuffed some pepper jack into some and that was good too! Anything you like will be great on these. And this is probably sacrilegious but I really like them plain.



Refried beans

Corn tortillas

Toppings of choice such as cotija, curtido, veggies

Oil for frying


Heat a dry skillet over medium-high heat. Heat the tortillas up for about 30 seconds on one side, flip and heat for 30 seconds, then flip again and heat for another 30 seconds. Place heated tortillas in between a folded towel or in a tortilla warmer. Do not microwave! They will crack.

Carefully use the tip of a knife to make a slit along the seam and separate the thin layer that puffed up when heating away from the bottom layer. Do not pull the layers apart at the seams! You are creating a pocket to stuff with beans.

Carefully add a few tablespoons of refried beans and press with your fingers to gently push the beans all the way to the edges.

Add a few tablespoons of neutral oil to a skillet and fry these up until they’re golden on both sides. Add your favorite toppings and enjoy!


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