Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup refried beans
- 1/2 cup roasted corn kernels
- 1/2 cup roasted bell peppers, sliced
- 1/2 cup roasted zucchini, sliced
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped cilantro
- 2 tablespoons olive oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Plastic wrap
- Tortilla press or heavy skillet
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine masa harina, salt, cumin, chili powder, garlic powder, and onion powder. Gradually add warm water and mix until a dough forms.
3. Divide the dough into 6 equal portions and shape each into an oval shape.
4. Use a tortilla press or a heavy skillet to flatten each portion into a 1/4-inch thick oval shape.
5. Place the flattened dough on the prepared baking sheet and bake for 10-12 minutes, until lightly golden.
6. In a skillet, heat olive oil over medium heat. Add roasted corn, bell peppers, and zucchini. Cook for 5-7 minutes, until vegetables are tender.
7. Spread refried beans over each huarache. Top with roasted vegetables, queso fresco, and cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories: 220
Fat: 7g
Carbohydrates: 35g
Protein: 6g
Fiber: 5g
Sodium: 390mg
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.
- Roasted vegetables can be substituted with any vegetables of your choice.
Variations:
- Add grilled chicken or steak for a meaty version.
- Top with salsa or guacamole for extra flavor.
- Use different types of cheese, such as cheddar or Monterey Jack.
Tips and tricks:
- Make sure the dough is not too dry or too wet. Adjust the amount of water accordingly.
- Use a non-stick skillet to prevent the huaraches from sticking.
- You can make the huaraches ahead of time and store them in an airtight container for up to 2 days.
Storage instructions:
Store leftover huaraches in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the huaraches in the oven at 350°F (180°C) for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the huaraches on a platter and garnish with extra cilantro and queso fresco.
Garnishes:
- Chopped cilantro
- Crumbled queso fresco
- Salsa
- Guacamole
Pairings:
- Mexican rice
- Black beans
- Corn salad
Suggested side dishes:
- Chips and salsa
- Grilled vegetables
- Fruit salad
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the dough is too wet, add more masa harina.
- If the huaraches are too thick, flatten them more with a tortilla press or a heavy skillet.
Food safety advice:
- Make sure to cook the huaraches and vegetables thoroughly.
- Store leftovers in the refrigerator and consume within 3 days.
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:
The huaraches are savory and slightly spicy, with a hint of cumin and chili powder. The roasted vegetables add a smoky and sweet flavor, while the queso fresco and cilantro provide a fresh and tangy taste.
Serving suggestions:
Serve the huaraches with a side of Mexican rice and black beans for a complete meal.
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Region: Mexican