Get ready to taste a mouthwatering twist on a classic Mexican delight!
Huaraches, a beloved street food dating back to the 1930s, are the epitome of comfort food. Made from corn dough, these bad boys are not only versatile but also a crowd-pleaser. Picture this: a medley of proteins and ingredients, paired with your choice of lip-smacking salsas, all coming together in one delectable dish. With a variety of textures that’ll make your taste buds dance, trust us, you won’t be able to resist these flavorful delights. Huaraches can be found on street corners all over Mexico City.
Ingredients
Directions
- To make the masa, follow the instructions on the package, adjusting the seasoning to your liking. Divide the resulting mixture into 8 equal portions and allow it to rest and cover for 10 minutes while preparing the other ingredients. Shape the dough into 5-inch logs for the huarache. Use a tortilla press to flatten them to a thickness of 1/4 inch. Cook the flattened dough on a hot griddle with oil (You have the option to fry them during this stage as well).
- Prepare the beans according to instructions. Once ready, in a skillet, apply a thin layer of oil and sauté half of the onion and garlic until they become translucent. Add the beans, ensuring they maintain firmness and aren't overly liquid. Mix everything together and keep warm for later use.
- Prepare the proteins by cooking the pastor and diced beef on a heated skillet, seasoning with salt and pepper for taste. Heat the cooked birria in the bag in a large pot with water until it reaches 160°F. Be cautious of excess broth that may compromise the huarache's integrity, and drain accordingly. Keep the proteins and birria hot until ready to serve.
- Assemble the dish by layering beans as the initial base, placing various proteins on each huarache, distributing goat cheese evenly among the three, drizzle with crema fresca, sprinkle the remaining onion, scatter micro cilantro, and finish with avocado slices on top. Garnish with edible flowers and thinly shaved watermelon radishes. Accompany with salsa verde and savor the meal!
Ingredient availability varies by location*
Chef Notes
The term "Huarache" translates to a sandal, which is the primary inspiration for the name of this dish. Originating from Mexico City, this traditional food has gained popularity for its versatility in using a wide range of ingredients in its preparation. In this particular variation, goat cheese, also known as "queso de cabra," was used, adding a popular element from Mexican cuisine.
