TRY PANUCHOS 

 A COOKBOOK!

                                      PANUCHOS

   Fry tortillas in hot oil until crisp by flattening with a spatula as they cook. Cool by standing them in a bowl lined with paper towels.

   Spread the tortilla with bean paste.

   Top with ground meat, finely chopped tomatoes, onions, grated sharp cheddar cheese and lettuce chopped with cilantro.

BEAN PASTE:

Place 1 cup of cooked kidney beans in a blender with a half cup of water.  Puree.  Pour liquid into heavy skillet.  Repeat 3 more times (for 2 lbs of beans) and blend ¼ cup chopped onion to the last cup.  Add ¼ cup of olive oil, 1 tsp salt and 1/8 tsp garlic powder (optional). Cook, stirring often, until beans form a thick paste and begin to stick to the pan. Salt to taste.

GROUND BEEF:

Brown 2 lbs lean ground beef in skillet with 1 chopped onion and 3 tbsp olive oil.  Add ½ cup water and ¼ cup white vinegar.  Add 1 tsp salt, 1/3 tsp each of black pepper, chili powder, paprika, oregano and garlic powder. Mince into fine granules with a spoon as it cooks.