Ready to discover the tacos cousin? Learn how to make huarache.
There may never be a time when tacos are overrated, but for the days when you want to be adventurous and step outside the obsessed taco world, there is another Mexican specialty out there. Introducing the Mexican Huarache; an authentic dish of the native taco country. The Huarache is an oval corn masa cake with similar flavors and features of the taco. “In Mexico City, the Huaraches can be made with blue corn topped with black or pinto beans, mexican crema, queso fresco and the protein of your choice such as carnitas, mexican chorizo, steak, chicken and even calabacitas or nopales for a vegetarian option” says Executive Chef, Adrian Ramirez of cafe and taqueria, La Esquina NYC.
Making New York eaters lust for his lamb tortas and guacmole dishes at La Esquina NYC, Chef Ramirez does something special and shares his secret Huarache recipe with us. Cheers to everyone getting a real taste of Mexico City.
- Masa dough (maseca)
- Goat cheese
- Salsa verde
- Huitlacoche (Sautée with fresh yellow corn)
- Shaved red onions
- Avocado (slices)
- Cup maseca
- ½ Cup water
- tbl spoon EVOO
- tea spoon kosher salt
- place the ingredients into a mixing bowl, Using your hands knead the dough for a minute or two. The dough is ready when it's smooth, but no longer sticky, and easy forms a ball in your hand. The dough should feel like Play-Doh.
- grams tomatillo.
- grams jalapeno pepper
- grams garlic
- grams white onion
- grams kosher salt
- grams cilantro
- cups of water
- grams EVOO
- Place the water into a medium pot sauce (high heat) along with, tomatillos, garlic, onions, jalapeno pepper.
- At the first boiling bubbles remove the pot from the heat (discharge the water) and place all ingredients into a blender, add the cilantro and salt. (blend it well)
- Return ingredients to pot on the stove, add EVOO (medium heat) for about 2 minutes, refried the salsa for about 7 minutes (low heat)
- Make masa dough long rolls (60 grams), Open the tortilla press and
- put a plastic on the bottom and place the dough on it, put the other plastic on top of the dough then press down (should be thin “long tortilla, huarache’)
- Place the huarache on top of the griddle (comal) in a medium heat, let it cook it for about 3 minutes, once they come to a golden brown flip them and cook it for 3 more minutes (should be crispy)
- Place the huarache on a plate, topped with goat cheese, hutlacoche, salsa verde, avocado, an dred onions.