The huaraches with meat (huaraches de carne asada)
The huaraches (wa-ra-ches) are made of corn flour, very much like tlacoyos but a little bit flatter and made with an oval shape that makes one think of the sole of a sandal; indeed, in spanish huarache means sandal. People sometimes will describe them as the mexican pizza. In Mexico Huaraches are considered as an other type of sopes and they can be filled and topped with meat, chicken, chicharron, potatoes and chorizo.
This authentic recipe for Huaraches uses mashed black beans at the center of the dough and once fried, the huaraches are then topped with salsa of roasted and blended chiles and tomatoes, amount of chiles proportional to spiciness level you want to reach. The salsa is spread over each huarache, then some meat is placed, then a touch of cilantro, some onions, some crumbled cheese and listo! You will not regret trying this easy mexican recipe at home...
Recipe for the Huaraches with Meat
Ingredients:
* 4 cups Corn flour (or one pound corn flour)
* Some red salsa
* Some green salsa
* Water for the dough
* Salt, to your taste
* Cumin
* a few sprigs fresh cilantro, washed and chopped finely
* Juice from 2 pressed limes
* Queso Fresco cheese (hard to find for me so I used grated cheddar)
* 1 purple onion, finely chopped
* 1 lb. steak meat, a relatively thin cut
* 1 cup mashed and seasoned black beans
Preparation:
1) Cut the steaks in strips and marinate them in a preparation of oil and lime juice with pressed garlic and cumin; they will marinate during the time you execute the next steps.
2) Mix the corn flour with water in a bowl with a pinch of salt, adding water gradually and mixing until the desired consistency is reached. At this point take some dough and shape the dough balls like footballs so that when pressed they will take the traditional sandal sole oval and flat shape.
3) Making the raw huaraches is a bit tricky; press each dough ball using whatever means available (I use the round transparent flat side of the lid from a pyrex container, pressing the dough against a plate, also sandwiched by waxed paper sheets) and once flattened spread a tablespoon black beans in the center of the dough. Fold the dough again over the beans, then flatten one last time.
4) The huarache should have the elongated oval shape; carefully place it on the (already hot!) comal. While it is cooking, you can start working on your next huarache, pressing the dough, then the beans and pressing again. Flip the other huarache that sits on the comal to cook the other side. After two minutes it should be cooked enough and the huarache should hold itself together enough for you to take it and place it on another plate, ready for frying. Repeat this process until you have exhausted all the dough; the uncooked huaraches can be kept in the refrigerator as is and fried just before serving, the next day.
5) Cook the strips of meat, do not insist too much so they don't become overcooked and hard.
6) When it is almost time to serve, heat up some oil; just a bit of oil at the bottom of a pan is enough. Fry the huaraches one by one then lay them flat on a plate, they should be slightly crispy.
Once you have fried every one, spread some salsa over them (alternate between red and greed), then a few meat strips some cheese, a few onions to taste then some chopped fresh cilantro to finish. Serve one or two per plate...
Buen provecho!
