Ingredients with Measurements:
- 2 cups masa harina (corn flour)
- 1 1/2 cups warm water
- 1/2 tsp salt
- 1/2 lb chorizo sausage, casing removed
- 1 medium potato, peeled and diced
- 1/2 onion, diced
- 1 garlic clove, minced
- 1 tbsp vegetable oil
- 1/2 cup refried beans
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Griddle or large non-stick skillet
- Tortilla press or heavy flat-bottomed pan
Step-by-step instructions:
1. In a large mixing bowl, combine masa harina, warm water, and salt. Mix well until a smooth dough forms. Cover with a damp towel and let rest for 10 minutes.
2. In a skillet over medium heat, cook chorizo sausage until browned and cooked through. Remove from skillet and set aside.
3. In the same skillet, heat vegetable oil over medium heat. Add diced potato, onion, and garlic. Cook until potato is tender and lightly browned, about 10 minutes. Remove from skillet and set aside.
4. Divide masa dough into 6 equal portions. Roll each portion into a ball and flatten with a tortilla press or heavy flat-bottomed pan to form a 1/4 inch thick oval shape.
5. Heat a griddle or large non-stick skillet over medium-high heat. Cook each masa oval for 2-3 minutes on each side until lightly browned and cooked through.
6. Spread refried beans over each huarache. Top with cooked chorizo and potato mixture. Sprinkle with crumbled queso fresco and chopped cilantro. Serve with lime wedges.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
5. Temperature:
- Griddle or skillet: medium-high heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 32g
- Protein: 15g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal or all-purpose flour.
- Chorizo sausage can be substituted with any other type of sausage or ground meat.
- Refried beans can be substituted with black beans or pinto beans.
Variations:
- Add sliced avocado or guacamole on top for extra creaminess.
- Use different types of cheese, such as shredded cheddar or Monterey Jack.
- Add diced tomatoes or salsa for extra flavor.
Tips and tricks:
- Make sure the masa dough is well-kneaded and smooth to prevent cracking when cooking.
- If using a tortilla press, place a piece of plastic wrap on both sides of the dough ball to prevent sticking.
- Cook the huaraches in batches to prevent overcrowding on the griddle or skillet.
Storage instructions:
- Store leftover huaraches in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat huaraches in the microwave or oven until warmed through.
Presentation ideas:
- Serve huaraches on a large platter with lime wedges and chopped cilantro on top.
Garnishes:
- Chopped cilantro, lime wedges, sliced avocado, or salsa.
Pairings:
- Serve huaraches with a side of Mexican rice or a simple green salad.
Suggested side dishes:
- Mexican rice, green salad, or roasted vegetables.
Troubleshooting advice:
- If the masa dough is too dry, add a little more warm water until it comes together.
- If the huaraches are cracking when cooking, the dough may be too dry or not well-kneaded enough.
Food safety advice:
- Make sure to cook the chorizo sausage and potato mixture thoroughly to prevent foodborne illness.
Food history:
- Huaraches are a traditional Mexican dish that originated in Mexico City. They are named after the sandal-like shape of the masa dough.
Flavor profiles:
- Huaraches with chorizo and potato are savory, spicy, and slightly sweet.
Serving suggestions:
- Serve huaraches as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican