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Panuchos

Yield: 12 Panuchos

Ingredients:

• 2 Onions
• 5 tb Wine vinegar
• 1/2 c Chicken broth
• 1/2 ts Ground cumin
• 1/2 ts Dried oregano
• 1 cl Garlic minced
• 1 1/2 lb Cooked chicken thinly Sliced
• 12 Freshly made corn tortillas Fried until they puff up Refried beans
• 4 Hard-cooked eggs

Instructions:

sliced Red chili sauce Place the onions vinegar chicken stock cumin oregano and garlic in a large saucepan over low-medium heat and allow to cook slowly for about 5 minutes. Next stir in the chicken to warm it through. Cut a small slit in the bottom of each of the corn tortillas and gently open. Put about 3 Tbsp. of the refried beans into each cavity and then a few of the slices of hard-cooked eggs. Then place about 2 Tbsp. of the chicken mixture on top and cover with a little sauce. Serve. Source: '100 Mexican Dishes' edited by Grace Teed Kent.

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