Turkey panuchos go great with beer and football. (Photo by Lauren Godfrey)
It might only be the eve of Thanksgiving, but seasoned turkey vets are already pondering what to do with all that leftover bird.
We’re not saying there’s anything wrong with the all-American classics (particularly a warm turkey sandwich with stuffing and cranberry sauce), but sometimes it’s good to think out of the box.
For this, we offer you an easy—dare we call it “semi-homemade”?—riff on the panucho, one of our favorite antojitos generally found in the Yucatan. While these little snacks are classically made with a corn tortilla that’s been stuffed with refried black beans and then deep fried, this is not the week to get all authentic on everyone. We suggest just getting a pre-made tostada and calling it a day.
(Plus, to really get traditional, you’d have to start digging a wood-fired pit in your backyard. Read this amusing blog on how to make a true panucho, starting with “sharpen your machete.” Run, little turkey, run!)
Cheater’s Post-Turkey Day Panucho
1 tablespoon achiote paste
1/4 cup pineapple juice
1/4 cup freshly squeezed lime juice
2 cloves garlic
½ teaspoon dried Mexican oregano
1 teaspoon kosher salt or to taste
1/4 cup water
2 cups finely shredded cooked turkey
1 can refried beans, preferably black
¼ head of green cabbage
slices of ripe tomato
slices of avocado
pickled onions (click here for a quick recipe)
tostadas, about 4-inches in diameter
Add the achiote paste, pineapple juice, lime juice, garlic, oregano, and water in a blender. Puree until completely blended. Pour into a medium sauce pot. Adjust to taste if necessary.
Bring the sauce to a boil, reduce to a simmer, and let cook for 30 minutes. Add the turkey. Let cook for about 15 minutes more or until the sauce and turkey are married. Set aside to cool.
Prepare the cabbage by slicing it broadly, placing it in a food processor, and pulsing it until it’s finely chopped. (We prefer it this way to shaved. It’s like cabbage snow! Very holiday.)
To assemble the “panuchos,” spread a thin layer of refried black beans onto a tostada. Top with a bit of shredded, marinated turkey, chopped cabbage, a slice of tomato (unless you’re a total seasonal purist), a slice or two of avocado, and a few slices of pickled onions. The idea isn’t to overload the tostada but have a small bit of everything. If you really want to pretend you’re in the Yucatan, serve with a killer habanero-based salsa. Definitely serve with a beer.
For more leftover turkey Mexican inspiration, check out this recipe for turkey pozole.
