Panuchos Yucatecos con Chorizo Recipe

Directions

Dump the red onion slices into a pot and cover with water and pinch of salt. Bring to a boil and cook for 1 minute. Turn off the heat and drain the onions. Grind the black peppercorns and cumin seeds in a mortar or grinder. Add them along with the oregano, garlic, salt, vinegar, and drained red onions to a small pot. Pour in enough water to just cover the red onions. Bring to a boil and cook for three minutes. Then kill the heat and transfer everything to a bowl and set aside. Heat a large skillet over medium-high heat. Add one tortilla at a time to the skillet and flip it frequently until it becomes stiff and leathery. I should also start to puff up in the middle. Remove from the skillet and take a small knife and cut along the side of the tortilla to loosen the two sides. Cut about one-third of the way around the tortilla. Use your fingers to carefully open the pocket. If it seems like it might tear, just stop. The pocket doesn't have to be as big as the tortilla. Repeat with the other tortillas. Scoop about 1 tablespoon of the beans into the pocket. Smooth it out by pressing down on the top of the tortilla. Pour the oil into a large skillet set over medium-high heat. Add the stuffed tortilla and cook for about 3 minutes until the bottom is crisp. Remove and drain. Repeat with the other tortillas. Meanwhile, cook the chorizo in another skillet set over medium heat. It should be done by the time the other tortillas have been fried. Transfer the stuffed tortillas to plates. Top with a sprinkling of the chorizo and some pickled onions.