Panuchos de Pollo

Step 1

Place the cooked shredded chicken in a small bowl and stir in salt and pepper to taste so it is evenly seasoned; set aside next to your workspace.

Step 2

Pour the refried beans into a separate small bowl; set aside next to the seasoned chicken.

Step 3

Place the chopped lettuce and diced tomato in two separate small bowls; set both to the right of your work area.

Step 4

Pour 2 cups of vegetable oil into a 10-inch skillet and set heat to medium-high until the oil shimmers and moves quickly when you tilt the pan, about 2 minutes.

Step 5

Place one corn tortilla flat in the hot oil and immediately use a wooden spoon to push the center down into the oil, holding it there for 20 seconds until the edges curl up and the surface looks light golden, like warm honey.

Step 6

Use the wooden spoon to carefully lift the fried tortilla cup out of the oil and place it cup-side up on a plate lined with paper towels to drain.

Step 7

Repeat steps 5 and 6 three more times with the remaining tortillas, one at a time, until you have four fried tortilla cups drained and cooling slightly.

Step 8

Spoon 2 tablespoons of refried beans into the bottom of the first tortilla cup, pressing gently so it stays in place.

Step 9

Spoon 3 tablespoons of seasoned shredded chicken on top of the beans in the same cup, mounding it slightly in the center.

Step 10

Scatter a small handful of chopped lettuce on top of the chicken, then scatter 1 tablespoon of diced tomato over the lettuce.

Step 11

Repeat steps 8, 9, and 10 with the remaining three tortilla cups to fill all four panuchos.

Step 12

Serve immediately while the tortilla cups are still warm and crispy, placing two panuchos on each plate.