Here's a subject I have not seen here yet. A few years ago, a chef friend took me to a small Yucatan restaurant in LA. He knew I would like the Panuchos, and here's what I recall about these: Two small corn tortillas, maybe 3 inches in diameter, somehow stuck together with a tiny bit of (probably) black bean paste in between. I think this unit was then fried. On top of that, a really small amount of shredded (probably with a fork) turkey, a little bit of sliced red onion (some recipes are calling for pickled red onion), and a really thin, colorless habanero salsa. The guy who ran the restaurant grew his own habaneros in his back yard. Anyway, these things were remarkably light, nicely hot, I could put away a half dozen and not feel it. Anybody know what I'm talking about? I'd like to try some at home, but I'm seeing all kinds of conflicting recipes on the web.
-Scott Lindgren, Los Angeles the Damned