Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1/2 cup refried beans
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped cilantro
- 1/4 cup chopped onion
- 1/4 cup sour cream
- 1/4 cup chopped tomatoes
- 1/4 cup chopped avocado
- 1/4 cup chopped lettuce
- 1/4 cup toasted sesame seeds
For the Mole Sauce:
- 2 dried ancho chiles
- 2 dried guajillo chiles
- 2 tablespoons vegetable oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup raisins
- 1/4 cup slivered almonds
- 1/4 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon dried oregano
- 2 cups chicken broth
- 1/4 cup dark chocolate chips
- Salt and pepper to taste
Special Equipment Needed:
- Comal or griddle
- Blender or food processor
Step-by-Step Instructions:
1. In a large mixing bowl, combine masa harina, warm water, and salt. Mix until a soft dough forms. Cover and let rest for 10 minutes.
2. Divide the dough into 6 equal portions and shape each into an oval shape, resembling a huarache.
3. Heat a comal or griddle over medium-high heat. Cook each huarache for 2-3 minutes on each side until lightly browned and cooked through.
4. Spread a layer of refried beans over each huarache, leaving a small border around the edges.
5. Top each huarache with crumbled queso fresco, chopped cilantro, onion, sour cream, tomatoes, avocado, lettuce, and toasted sesame seeds.
6. To make the mole sauce, remove the stems and seeds from the dried chiles and soak them in hot water for 10 minutes.
7. In a large skillet, heat vegetable oil over medium heat. Add chopped onion and garlic and sauté until softened.
8. Add raisins, slivered almonds, pumpkin seeds, sesame seeds, cinnamon, cumin, coriander, cloves, allspice, and oregano. Cook for 5 minutes, stirring constantly.
9. Drain the soaked chiles and add them to the skillet. Pour in chicken broth and bring to a simmer. Cook for 10 minutes.
10. Transfer the mixture to a blender or food processor and blend until smooth. Return the sauce to the skillet and add dark chocolate chips. Cook for 5 minutes, stirring constantly, until the chocolate is melted and the sauce is smooth.
11. Season with salt and pepper to taste.
12. Serve the huaraches with a generous drizzle of mole sauce on top.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Huaraches: medium-high heat
- Mole sauce: medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 400
- Fat: 18g
- Carbohydrates: 50g
- Protein: 12g
- Fiber: 7g
Substitutions for ingredients:
- Masa harina can be substituted with all-purpose flour or cornmeal.
- Refried beans can be substituted with black beans or pinto beans.
- Queso fresco can be substituted with feta cheese or goat cheese.
- Ancho chiles and guajillo chiles can be substituted with other dried chiles such as pasilla or chipotle.
Variations:
- Add shredded chicken or beef to the huaraches for a heartier meal.
- Use different toppings such as sliced jalapeños, diced bell peppers, or sliced radishes.
- Substitute the mole sauce with salsa verde or tomato sauce.
Tips and Tricks:
- Make sure the dough is well-rested before shaping into huaraches to prevent cracking.
- Toasting the sesame seeds before adding them to the huaraches or mole sauce will enhance their flavor.
- Adjust the amount of chicken broth in the mole sauce to achieve the desired thickness.
Storage Instructions:
- Store leftover huaraches and mole sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the huaraches in a skillet over medium heat until warmed through.
- Reheat the mole sauce in a saucepan over low heat, stirring constantly, until warmed through.
Presentation Ideas:
- Arrange the huaraches on a platter and drizzle the mole sauce over them.
- Garnish with additional chopped cilantro, sesame seeds, and avocado slices.
Garnishes:
- Chopped cilantro
- Toasted sesame seeds
- Sliced avocado
Pairings:
- Serve with a side of Mexican rice or a simple green salad.
Suggested Side Dishes:
- Mexican rice
- Green salad with a citrus vinaigrette
Troubleshooting Advice:
- If the dough cracks when shaping into huaraches, add a little more water to the mixture and knead until smooth.
Food Safety Advice:
- Make sure to cook the huaraches and mole sauce to the appropriate temperature to prevent foodborne illness.
Food History:
- Huaraches are a traditional Mexican dish that originated in Mexico City. They are named after the sandal-like footwear they resemble.
Flavor Profiles:
- The huaraches are savory and slightly salty from the masa harina and refried beans. The mole sauce is rich and complex, with a balance of sweet, spicy, and bitter flavors.
Serving Suggestions:
- Serve the huaraches and mole sauce with a side of Mexican rice and a refreshing agua fresca.
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Region: Mexican