Another Taste O' Caribbean Flava

I tried another delicious recipe from the Caribbean--
this time from Yucatan.

They're called Panuchos. They're a lot like sopes.

Makes 6 Servings--unless you're like Franco and you eat 5 or 6 at a time.

Then there would be only be 2 servings.

2 cups Finely-ground deep-yellow masa harina (any grocery store will have it by the flour)
1 cup Cold water (more or less)
1/2 teaspoon Salt
1/4 cup Refried Black Beans--pureed (or use good-quality canned refried beans)
2/3 cup Vegetable oil
2 cups Shredded roasted chicken
1 cup Tomato Salsa, or fresh diced tomatoes
2 cups lettuce, cut in strips
1 cup Sliced Red Onions
1 Avocado--peeled, seeded, and sliced
1 1/2 cups Shredded cheese (cheddar or if you want to get really authentic, Queso Ranchero)

1. In a large bowl combine first three ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test , flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
-Divide the masa into 12 pieces and form each into a ball. Press or roll each into a 4-inch circle. (you could put the dough in a plastic bag and use a roller.) Heat a dry griddle, or any non-stick pan over medium-high heat and cook the tortillas.
-When cool enough to handle, pick up each puffed* (the trick to "puff up" the tortilla is to use a clean washcloth to press down on it while it's heating. It'll make little wheezing sounds and the middle will begin to rise a little.) tortilla and make a small slit about 1/4-inch from the edge to make a pocket, being careful not to cut all the way through the tortilla.
-Puree the Refried Black Beans and stuff 2 teaspoons of the bean puree in each pocket. Flatten to seal and spread the beans evenly. Reserve the stuffed tortillas on a tray covered with a barely damp cloth.
-Heat 3 tablespoons of the oil in a large skillet over high heat. Fry the stuffed tortillas in batches, adding more oil as necessary, until they are a little crisp around the edges but still pliable. Drain on paper towels. Then place on a tray and keep warm in a 200 degree oven.

2. Heat the chicken in a small pan over low heat. Remove the tray of panuchos from the oven. -Top each with a scant tablespoon of Tomato Salsa. Sprinkle on the chicken, lettuce, cheese and red onions and top each with a small avocado slice. Serve warm or at room temperature.

*Variation: In case your tortillas do not puff, here is an alternative plan; fry them as is in the oil, and then spread with a very fine layer of beans followed by the other ingredients. They will still taste delicious.