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Panuchos

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      Title: PANUCHOS
 Categories: Mexican, Ethnic
      Yield: 12 Panuchos
 
      2    Onions
      5 tb Wine vinegar
    1/2 c  Chicken broth
    1/2 ts Ground cumin
    1/2 ts Dried oregano
      1 cl Garlic, minced
  1 1/2 lb Cooked chicken, thinly
           Sliced
     12    Freshly made corn tortillas,
           Fried until they puff up
           Refried beans
      4    Hard-cooked eggs, sliced
           Red chili sauce
 
  Place the onions, vinegar, chicken stock, cumin, oregano and garlic
  in a large saucepan, over low-medium heat and allow to cook slowly
  for about 5 minutes.  Next, stir in the chicken to warm it through.
  Cut a small slit in the bottom of each of the corn tortillas, and
  gently open. Put about 3 Tbsp. of the refried beans into each cavity
  and then a few of the slices of hard-cooked eggs.  Then place about 2
  Tbsp. of the chicken mixture on top and cover with a little sauce.
  Serve.
  
  Source:  '100 Mexican Dishes', edited by Grace Teed Kent.
 
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