Ingredients with Measurements:
- 2 cups of masa harina (corn flour)
- 1 ½ cups of warm water
- 1 teaspoon of salt
- 1 pound of chorizo sausage, removed from casing
- 1 cup of shredded Oaxaca cheese (or any other melting cheese)
- 1 small onion, finely chopped
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1 tablespoon of vegetable oil
Special equipment needed:
- Plastic wrap
- Rolling pin
- Griddle or non-stick pan
Step-by-step instructions:
1. In a large mixing bowl, combine the masa harina, warm water, and salt. Mix well until a smooth dough forms.
2. Divide the dough into 6 equal portions and shape them into oval-shaped disks.
3. Place each disk on a sheet of plastic wrap and cover with another sheet of plastic wrap. Use a rolling pin to flatten each disk into a thin oval shape, about 1/4 inch thick.
4. Heat a griddle or non-stick pan over medium-high heat. Brush with vegetable oil.
5. Carefully transfer each huarache to the hot griddle and cook for 2-3 minutes on each side, until lightly browned and cooked through.
6. In a separate pan, cook the chorizo over medium heat until browned and cooked through, breaking it up into small pieces with a wooden spoon.
7. To assemble the huaraches, top each one with a spoonful of cooked chorizo, a sprinkle of chopped onion, and a generous amount of shredded cheese.
8. Place the huaraches under the broiler for 1-2 minutes, until the cheese is melted and bubbly.
9. Serve the huaraches hot, topped with sliced avocado and a squeeze of lime juice.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Griddle or non-stick pan: medium-high heat
Broiler: high heat
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 30g
Protein: 18g
Sodium: 1100mg
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal, but the texture may be slightly different.
- Oaxaca cheese can be substituted with any other melting cheese, such as mozzarella or Monterey Jack.
Variations:
- Add sliced jalapeños or other hot peppers for a spicy kick.
- Top with fresh cilantro or chopped tomatoes for added flavor and color.
- Substitute the chorizo with grilled chicken or steak for a different protein option.
Tips and tricks:
- Make sure the dough is well-kneaded and smooth before shaping into disks.
- Use a non-stick pan or griddle to prevent the huaraches from sticking.
- Don't overcook the huaraches, as they can become dry and tough.
Storage instructions:
Leftover huaraches can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the huaraches in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the huaraches on a colorful plate or platter, garnished with fresh herbs or sliced avocado.
Garnishes:
Sliced avocado, chopped cilantro, diced tomatoes, sliced jalapeños, lime wedges.
Pairings:
Serve with a side of refried beans and rice for a complete meal.
Suggested side dishes:
Refried beans, rice, guacamole, salsa, corn on the cob.
Troubleshooting advice:
- If the dough is too dry, add a little more water until it comes together.
- If the huaraches are sticking to the pan, brush with more oil or use a non-stick pan.
Food safety advice:
Make sure to cook the chorizo thoroughly to prevent any foodborne illnesses.
Food history:
Huaraches are a traditional Mexican dish, named after the sandal-shaped masa dough they are made from.
Flavor profiles:
Savory, spicy, cheesy, with a hint of lime and avocado.
Serving suggestions:
Serve as a main course for lunch or dinner, or as a hearty snack or appetizer.
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Region: Mexican