Photograph of the finished Huaraches

Mexico · Bánh bột ngô huarache

Huaraches

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 14.1 oz
  • Photograph of Black beans Black beans 5.6 oz
  • Photograph of Beef Beef 11.3 oz
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 2.8 oz
  • Photograph of Sour cream Sour cream 2.8 oz
  • Photograph of Onion Onion 2.8 oz
  • Photograph of Tomatillos Tomatillos 7.1 oz
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Oil Oil ¼ cup
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Knead the masa cornstarch with salt and warm water for 5 minutes, then let the dough rest for 10 minutes to make it pliable.
  2. 2 Grind black beans into a paste, place it in the center of a ball of dough, then roll it into a long, slipper-like shape 0.5 cm thick.
  3. 3 Pan-fry each side of the pancake for 4 minutes until golden brown, then brush with a little oil for a glossy finish.
  4. 4 Season the sliced beef with salt and pepper, stir-fry over high heat for 4 minutes, then shred it.
  5. 5 Boil tomatillo with onions for 10 minutes, then blend into a green sauce and season with salt.
  6. 6 Spread the sauce on the bread, arrange the beef slices, sprinkle with onions, cilantro, sour cream, and fresh cheese, then serve hot.

With an appliance

  • Oven 49 min

    Replace step 3: brush the huarache bread with oil and bake the center skewer at 220 degrees for 9 minutes, rotating the tray at the 5th minute; continue stir-frying the beef over high heat in step 4 and continue cooking the sauce separately in step 5.

Start cooking