Yucatán bean-stuffed tortillas with turkey (Panuchos)

1. Mix the achiote paste with the bitter orange juice, crushed garlic and salt, rub it over the turkey breast and refrigerate for at least 1 hour. If you have no bitter oranges, a mix of 2 parts orange juice to 1 part lime juice will stand in.

2. Wrap the turkey in foil and roast at 180 °C for 40-45 minutes, then shred it and toss in the cooking juices.

3. Thinly slice the red onion, finely chop the habanero and marinate them together with a little orange-lime juice and salt for 30 minutes.

4. Knead the masa harina with salt and lukewarm water, press out 12 thin tortillas and cook in a hot, dry pan; ideally they will puff up. Slit a small pocket between the puffed layers with a sharp knife and fill thinly with puréed cooked black beans.

5. Fry the stuffed tortillas in hot oil for 1-2 minutes per side until crisp and drain.

6. Top with a little lettuce, shredded turkey, avocado slices and pickled onion and serve immediately.

Tip: If the tortilla doesn't puff up, simply spread the beans on top and cover with a second tortilla – that makes a perfectly good panucho too.