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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 jalapeos, seeded and chopped

Description

Serious Eats