If you are making masa harina dough for the first time and aren't sure what type of corn flour to use, Maseca is the brand that is most common, but we've used PAN with equal success. This recipe is traditionally topped with Mexican seasoned shredded chicken or turkey, but if you are vegetarian or vegan, panuchos are still great without the meat. For the carnivores, although not traditional, sometimes we like to top panuchos with
tinga de pollo to mix things up a bit. This is also a great recipe to jazz up some leftover chicken breasts; for a shortcut, just shred, mix with some salsa (to taste) and enough water to keep it from drying out, and heat up on the stovetop over low. Panuchos are best served hot, just after frying. If you aren't quite ready to serve them just after frying, you can keep them warm on a baking sheet in the oven at 200F and remove when ready to serve.