Huaraches
Delicious, easy and a great alternative to your classic round tortilla!
Ingredients
- 2 cups masa harina
- 1 ½ cups water
- 1 teaspoon salt
- 1 cup thick, cooled refried beans (if filling huaraches)
Topping Ideas
- Pico de Gallo
- Guacamole
- Chipotle Chicken
- Seared Steak pieces
- Chopped cilantro
- Cotija Cheese
Instructions
- In a bowl, add your masa, salt and water.
- Knead with your hands until well distributed, cover with a damp towel and let rest for 5 minutes. If your dough is too dry or crumbly, add water a tablespoon at a time until it sticks together easily without any cracks forming.
- Divide the dough into 6 equal pieces and form each piece into a a long cylinder.
- Use a tortilla press to flatten these dough balls into ovals, covering your cylinders with a damp towel while you work with the dough pieces one at a time. If you don't have a tortilla press, place your dough pieces on a flat clean surface with parchment underneath it. Then use a cutting board or plate with a flat bottom covered in plastic wrap to press your dough pieces into an oval and carefully peel off the parchment of the plate cutting board.
- If you want to fill your huaraches, flatten your cylinder and make a a long well. Take some cooled, thick refried beans and place about a tablespoon of it into the well and spread it along the dough. Wrap it up so the beans are fully covered and you have formed a cylinder with the dough again. Them proceed to press the same way you did in the previous step.
- In a hot skillet, fry your dough pieces on medium to high heat for about a minute on each side until it is toasted and beings to puff up a little.
- Enjoy immediately or store in an air tight container and heat in a pan or skillet before serving.