It is has been recent since we started exploring Mexican (South American) cuisine beyond tacos and burritos. And thanks for the Hispanic Heritage month, I have been more adventurous.
I had Huaraches first time at Los Carnalitos Restaurant in Hayward(California) and it immediately reminded me of parathas; parathas made from cron. This is a popular dish in Mexico City, oblong pancakes, topped with beans, peppers and cheese. The chef at Los Carnalitos made the Huaraches with black beans stuffed in it, which I felt is a great variation.
Feel free to top with your favorite toppings! Go wild!
Happy Cooking!
P.S. Huaraches also means Mexican sandal; the oblong shape resembles the sole of a Huarache!
Huaraches
An oblong corn pancakes topped with beans, peppers and cheese.
Equipment
- Food Processor
- Baking Sheets
- Wire Racks
Ingredients
Refried Beans
- 1 can of pinto beans rinsed
- 1/2 cup water
- 1/2 tbsp vegetable oil
- 1 medium onion chopped
- 1 tbsp tomato paste
- 3 garlic cloves minced
- 1 tsp cumin powder
- 1/2 tsp chipotle chile powder
- 1/2 tsp dired oregano
- 1 tsp lime juice
- chopped cilantro for garnish
- salt and pepper as per taste
Huaraches
- 3 tbsp vegetable oil
- 2 poblano chiles stemmed, seeded and cut into thick strips
- 2 red bell peppers stemmed, seeded and cut into thick strips
- 2 cups masa harina
- 1 3/4 cups hot water
- 1 1/2 ounce queso fresco crumbled
- salt as per taste
Instructions
Refried Beans
- In a food processor process 1/2 of the beans and water until smooth. Add remaining beans and pulse until coarse.
- Heat the oil in a non stick skillet over medium heat; add onions, big pinch of salt and cook until onions are softened; about 5 minutes.
- Stir in the tomato paste garlic, cumin, chile powder and oregano and cook until fragrant; about 1 minute.
- Add the bean mixture and cook while stirring constantly until well combined and thickened; about 3 minutes.
- Turn off the heat, add cilantro and lime and season with salt and pepper.
- Transfer into a bowl and keep it aside.
Huaraches
- Heat 1 tbsp of oil in a non stick skillet over medium high heat, until shimmering. Add poblanos, bell peppers and 1/2 tsp salt and cook while stirring occasionally until peppers are softened and slightly brown, around 10 minutes.
- Transfer the peppers to a bowl and wipe the skillet for toasting the huaraches.
- Mix the masa and 1 tsp of salt in a bowl, then stir in water using a spatula.
- using hands kneed the mixture until soft sticky dough forms. Cover the dough with a wet towel for 5-10 minutes.
- Preheat the oven at 200 F, place a wire rack with baking sheet in the oven.
- Cut a quart size zip lock bag into 2 equal plastic squares.
- Transfer the dough onto a clean counter, divide into 6 equal portions and roll each piece into a 5 inch long rope. Cover the prepare rolls with a wet towel.
- Line a baking sheet with parchment paper.
- Working on a one piece of rolled dough at a time, press the fough flat to 1/8 inch thickness between two plastic square using a flat bottom pot or pie plate.
- Remove the plastic and transfer the shaped dough to prepared baking sheet and cover with wet towel.
- Repeat for remaining dough pieces.
- Heat 2 tsp of oil in a non stick skillet over medium high until shimmering; swirl the oil to coat the pan.
- Place 2 pieces of pressed dough side by side and cook until both sides forms dark spots; around 4 minutes on each side.
- Transfer to the wire rack in the oven. Repeat the process for rest of the dough.
- To serve, spread 2 tbps of refried beans evenly on each huaraches. Top with pepper mixture evenly and sprinkle queso fresco.
Video
