In the realm of Mexican culinary delights, there lies a dish that embodies the essence of flavor, texture, and tradition: Mexican huaraches. These savory open-faced sandals, named after the footwear they resemble, are a testament to the creativity and resourcefulness of Mexican cuisine. With their crispy masa base, topped with a delectable medley of ingredients, they offer a symphony of flavors that captivates the senses and leaves you craving more. This article embarks on a culinary journey, exploring the origins, variations, and techniques involved in crafting the perfect Mexican huarache, unveiling the secrets behind this iconic dish that has become a staple of Mexican gastronomy.
Let's cook with our recipes!
MEXICAN HUARACHES
A popular Mexican dish using corn tortillas with chorizo/potato toppings. The chorizo is a spice sauasage so no additonal spice except for paprika is added. However certainly feel free to add your favorites. From Tampa Tribune.
Provided by Pebbles
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tsp olive oil in medium non stick pan over medium heat. Place tortillas in pan and brown for a minute or two on each side. Remove and set aside.
- Heat second tsp oil in same skillet and saute chorizo and potatoes until lightly browned, about 5 minutes Season with s & p. Remove and set aside.
- Spread 1/4 of the refried beans on one side of each tortilla. Then spoon 1/4 of the chorizo/potato mix on top each. Sprinkle 1/4 of the cheese on top each and top with lettuce.
- Drizzle sour cream over everything and sprinkle with a little paprika.
HUARACHE A LA MEXICANA
Steps:
- Combine the masa harina, all-purpose flour and water in a large bowl and stir until a smooth dough forms. Knead in the bowl until very smooth but not sticky, about 2 minutes.
- Form the dough into 12 equal portions and push a small hole into each. Insert 1 tablespoon of Refried Beans into each of the holes and seal to cover the filling. Roll into 12-inch oblong shapes.
- For each huarache: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add a huarache and cook until blackened in spots, about 3 minutes. Flip and cook on the other side for another 3 minutes; remove from the skillet. Spread 8 ounces of cheese onto the skillet and immediately place the huarache on top of the cheese, lightly pressing down. Flip the huarache (the cheese should stick) and then remove to a plate.
- Mix together the cumin, ground garlic, black pepper, bitter orange juice seasoning and some all-purpose seasoning in a bowl. Transfer to a salt shaker.
- Return the skillet to high heat and add 2 tablespoons oil. Season 8 ounces of sliced steak with the spice mixture and add to the skillet. Cook, turning once, until browned on both sides and cooked through, about 6 minutes. Place on top of the huarache.
- Place a cactus paddle on a cutting board and make shallow incisions into it, stopping just before the core so the paddle remains whole. Heat a tablespoon of oil in the skillet and add the cactus paddle and a jalapeno; cook for about 5 minutes, flipping several times.
- Meanwhile, deep-fry 2 or 3 onions until tender in the center, about 3 minutes.
- Serve the huarache topped with the cactus paddle, with the jalapeno and onions on the side.
- In a large stockpot, add the beans, 12 ounces of the oil, the whole 1/2 onion, salt and 2 gallons water. Bring to a boil, lower the heat and simmer for 2 hours. Once cooked, strain to keep only the beans.
- Add the remaining 6 ounces oil to a large frying pan over medium-high heat. When the oil is warm, add the diced onions and then the beans. Begin to mash with a potato masher, adding the bouillon as you go and mixing it around evenly. Reduce the heat to low and cook for another 15 minutes, until the moisture is evaporated and the beans are your desired thickness.
HUARACHES DE NOPAL
In this riff on huaraches, grilled cactus paddles stand in for the traditional corn masa "sandal sole" that provides the base for beans, cheese, and salsa.
Provided by Luz Calvo and Catriona Rueda Esquibel
Categories Dinner Lunch Grill Bean Cabbage Tree Nut Free Vegetarian Wheat/Gluten-Free Peanut Free
Yield Makes 8 huaraches
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil on high heat and add nopales. Cook for about 5 minutes. Remove and rinse under cool water. Pat dry. Lightly score and smear coconut oil on each side of nopal. On a dry griddle on high heat, cook nopales in batches (don't overcrowd in pan). Cook each side for about 3-5 minutes or until nopales begin to blister slightly. Set aside.
- In a frying pan on medium heat, mash beans and cook until consistency of a loose paste, about 5 minutes.
- Place nopales on a serving platter. Spread a layer of beans on each and serve topped with slaw or lettuce, salsa, and cheese.
- Grill Option
- Use a gas grill or outdoor barbecue to cook whole raw nopal paddles: Rub paddles with oil to prevent sticking; scoring is not necessary. Grill nopal paddles about 7 minutes per side on medium high heat.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don't be afraid to experiment with different toppings and fillings.
- Huaraches can be made ahead of time and reheated before serving.
- Serve huaraches with your favorite Mexican sides, such as rice, beans, or guacamole.
- Huaraches can also be served as an appetizer or snack.
- To make a vegetarian version of huaraches, omit the meat and add extra vegetables, such as beans, corn, or zucchini.
Conclusion:
Huaraches are a delicious and versatile Mexican dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a variety of toppings and fillings to choose from, huaraches are a great option for a quick and satisfying meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #mexican #meat
You'll also love