Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1 tsp salt
- 1 lb pork shoulder, cut into small pieces
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chicken broth
- 1/4 cup orange juice
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped red onion
- 1 avocado, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Cast iron skillet or griddle
- Plastic wrap
Step-by-step instructions:
1. In a large bowl, mix the masa harina, warm water, and salt until a soft dough forms. Knead the dough for a few minutes until smooth. Divide the dough into 6 equal portions and shape them into oval disks.
2. Preheat a cast iron skillet or griddle over medium-high heat. Place a disk of dough on a piece of plastic wrap and press it down with your hands to form a thin oval shape, about 1/4 inch thick and 6 inches long. Repeat with the remaining disks of dough.
3. Carefully transfer the huaraches to the hot skillet or griddle and cook them for about 3-4 minutes on each side, until lightly browned and cooked through. Keep them warm in a low oven while you prepare the carnitas.
4. In a large skillet, heat the vegetable oil over medium-high heat. Add the pork shoulder pieces and cook them for about 5-7 minutes, until browned on all sides. Add the onion, garlic, oregano, cumin, chili powder, salt, and black pepper, and cook for another 2-3 minutes, until the onion is softened.
5. Pour in the chicken broth, orange juice, and lime juice, and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and cook for about 1 1/2 hours, stirring occasionally, until the pork is tender and the liquid has reduced to a thick sauce.
6. To assemble the huaraches, place a spoonful of the carnitas on top of each huarache. Sprinkle with chopped cilantro, crumbled queso fresco, and chopped red onion. Top with sliced avocado and serve with lime wedges.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
5. Temperature:
Huaraches: medium-high heat
Carnitas: medium-high heat, then low heat
Serving size:
6 servings
Nutritional information:
Calories: 480
Fat: 23g
Carbohydrates: 43g
Protein: 26g
Sodium: 790mg
Fiber: 6g
Sugar: 3g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal or flour, but the texture and flavor will be different.
- Pork shoulder can be substituted with beef or chicken, but the cooking time may vary.
- Queso fresco can be substituted with feta cheese or cotija cheese.
Variations:
- Add sliced jalapenos or hot sauce for extra heat.
- Top with salsa or guacamole for extra flavor.
- Use different types of meat, such as beef or chicken, or make it vegetarian with beans or vegetables.
Tips and tricks:
- Make sure the huaraches are thin and evenly shaped for even cooking.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
- Let the carnitas simmer on low heat for a longer time for extra tender meat.
Storage instructions:
- Store the huaraches and carnitas separately in airtight containers in the refrigerator for up to 3 days.
- Reheat the huaraches in a hot skillet or griddle for a few minutes on each side, and reheat the carnitas in a saucepan over low heat, stirring occasionally.
Reheating instructions:
- See storage instructions above.
Presentation ideas:
- Arrange the huaraches on a platter and top with the carnitas and toppings.
- Serve with a side of rice and beans for a complete meal.
Garnishes:
- Chopped cilantro
- Crumbled queso fresco
- Chopped red onion
- Sliced avocado
- Lime wedges
Pairings:
- Mexican beer, such as Corona or Modelo
- Margaritas or Palomas
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the huaraches are too thick, they may not cook through properly. Flatten them out more before cooking.
- If the carnitas are too dry, add more chicken broth or orange juice to the skillet.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Huaraches are a traditional Mexican dish made with masa harina dough and various toppings, similar to a tostada or a flatbread.
- Carnitas are a popular Mexican dish made with slow-cooked pork shoulder, typically seasoned with garlic, cumin, and chili powder.
Flavor profiles:
- The huaraches are slightly sweet and nutty from the masa harina, with a crispy exterior and a soft interior.
- The carnitas are savory and tender, with a slightly sweet and tangy sauce from the orange and lime juices.
Serving suggestions:
- Serve the huaraches and carnitas family-style on a large platter, with toppings and garnishes on the side for everyone to customize their own dish.
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Region: Mexican