Panuchos Yucatecos Con Chorizo

Ingredients

• For the pickled red onions:
• 1 red onion, thinly sliced
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon dried oregano
• 2 cloves garlic
• 1/4 teaspoon salt
• 1/3 cup cider vinegar
• For the panuchos:
• 6 corn tortillas
• 2 cups Mexican chorizo
• 1 can refried beans
• 2/3 cup canola oil
• 2 jalapeños, seeded and chopped

Directions

1. Put the sliced red onions in a pot, add enough water to cover them, and season with a pinch of salt. Bring the pot to a boil, let the onions cook for 1 minute, then take the pot off the heat and drain them.
2. Crush the black peppercorns and cumin seeds with a mortar or grinder. Move them to a small pot with the oregano, garlic, salt, vinegar, and drained red onions. Add just enough water to barely cover the onions, bring everything to a boil, and cook for 3 minutes. Take the pot off the heat, pour the mixture into a bowl, and leave it to sit.
3. Warm a large skillet over medium-high heat. Place 1 tortilla in the pan at a time, turning it often, until it firms up and turns leathery, with the center beginning to puff. Take it out of the skillet, then use a small knife to slit the edge so the two layers can separate, cutting about one-third of the way around. Gently open the space with your fingers, stopping if the tortilla starts to look fragile. It does not need to open all the way across. Do the same with the remaining tortillas.
4. Spoon about 1 tablespoon of beans into each tortilla pocket. Press lightly on the top of the tortilla to spread the beans inside.
5. Add the oil to a large skillet over medium-high heat. Fry a stuffed tortilla for about 3 minutes, until the underside is crisp, then lift it out and let it drain. Continue with the rest of the tortillas.
6. While the tortillas are frying, cook the chorizo in a separate skillet over medium heat. It should be ready when the tortillas are finished.
7. Place the stuffed tortillas on plates. Finish them with a scattering of chorizo and some of the pickled onions.