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Panuchos

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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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