Name: 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, sliced; Red chili sauce

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Mexican	Mexican, Ethnic	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, sliced
		Red chili sauce

INSTRUCTIONS

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.
Posted to MM-Recipes Digest V4 #134 by "Deborah Kühnen" <DEBKUHNEN@msn.com>
on May 14, 97

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