Panuchos (Black-Bean-Filled Tostadas)
Reminiscent of tostadas but with the beans filling the inside, these little snacks are a favorite dish of the Yucatán and at Chichén Itzá Restaurant in Los Angeles. Pressing the tortillas and getting them to puff and form a pocket takes a little practice, but goes faster—and is fun—once you get the hang of it. Chef Gilberto Cetina starts with a whole turkey and dried beans. Our shortcut version, using chicken breast and cooked beans, is adapted from Sabores Yucatecos: A Culinary Tour of the Yucatán, by Cetina, Katharine A. Díaz, and Gilberto Cetina Jr. (WPR Books: Comida, 2012). You'll need a tortilla press, available at Latino markets and cookware stores.