Huaraches
- š½ 1 kg Masa (Corn Dough)
- š« 1/4 kg Frijol Frito (Refried Beans), slightly dehydrated
- š¶ļø Salsa Verde (Green Sauce), quantity to taste
- š¶ļø Salsa Roja (Red Sauce), quantity to taste
- š§ Grated Cheese, such as Panela or Manchego, quantity to taste
- š§ 1 White Onion, chopped
- š· Manteca (Lard), for frying
- š§ Salt, to taste
- š§ Water, added gradually to masa
A classic Mexican street food featuring oval-shaped masa cakes filled with refried beans, grilled, and fried to perfection, topped with salsa, cheese, and onion.
Huaraches are a classic Mexican street food, hailing from the vibrant culinary scene of Mexico City (CDMX). These delicious, oval-shaped masa cakes are traditionally filled with refried beans and carefully grilled and fried to perfection. Topped with tangy salsa, grated cheese, and fresh onion, huaraches provide a flavorful bite of Mexican heritage in every bite.
Ingredients
š½ 1 kg Masa (Corn Dough), no brand specified
š« 1/4 kg Frijol Frito (Refried Beans), slightly dehydrated, no brand specified
š¶ļø Salsa Verde (Green Sauce), quantity to taste, no brand specified
š¶ļø Salsa Roja (Red Sauce), quantity to taste, no brand specified
š§ Grated Cheese, such as Panela or Manchego, quantity to taste, no brand specified
š§
1 White Onion, chopped
š· Manteca (Lard), for frying, no brand specified
š§ Salt, to taste, from a generic red and white shaker
š§ Water, added gradually to masa, yellow plastic measuring cup used
Instructions
1- Prepare the Masa:
- In a clear bowl, place 1 kg of masa.
- Add salt to taste and gradually incorporate water, kneading with clean hands until soft and pliable.
- Ensure the masa doesn't crack when pressed.
2- Set Up Cooking Station:
- Heat a double comal on an AEROZ stove. Use one side for dry pre-cooking and the other with high heat for frying with lard.
- Melt lard on the high-heat side of the comal.
3- Form Bean-Filled Masa:
- Take approximately 60-70g of masa and form a ball.
- Create a small cavity in the center of the masa ball and fill it with a spoonful of refried beans.
- Seal the masa around the beans and reshape it into an oval.
4- Press the Huarache:
- Place the oval masa between two plastic sheets in a wooden tortilla press and flatten it into an oval shape.
5- Pre-Cook Huarache:
- Remove from the press and place on the dry side of the hot comal.
- Cook each side for about 2 minutes until firm.
6- Fry Huarache:
- Move the pre-cooked huarache to the melted lard side. Drizzle and spread lard over one side; flip and fry for 1 minute until golden.
- Repeat for the other side.
7- Serve Hot:
- Once golden and crispy, remove from the comal and place on a serving plate.
8- Repeat:
- Continue forming and cooking the remaining huaraches.
9- Garnish:
- Top each huarache with either salsa verde or roja.
- Sprinkle generously with grated cheese and chopped onion.
Prep Time: Approximately 5 minutes per huarache
Cook Time: 6-8 minutes per huarache
Total Time: 11-13 minutes per huarache
Servings: Yield depends on masa usage
Equipment: AEROZ Stove, Double-sided comal, Wooden tortilla press, Mixing bowls, Metal spoons, Black slotted spatula, Yellow measuring cup, Salt shaker
Cooking Tips
- Masa Hydration: Add water incrementally for the perfect masa consistency.
- Comal Usage: Use a double comal for efficient cooking.
- Lard Flavor: Lard imparts an authentic taste. Substitute with vegetable oil if necessary.
#huaraches #mexicanfood #cdmx #streetfood #masa #beans
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