To make the masa:

1. Cup maseca
2. ½ Cup water
3. tbl spoon EVOO
4. tea spoon kosher salt
5. 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.

To make the salsa verde

1. grams tomatillo.
2. grams jalapeno pepper
3. grams garlic
4. grams white onion
5. grams kosher salt
6. grams cilantro
7. cups of water
8. grams EVOO

Instructions

1. Place the water into a medium pot sauce (high heat) along with, tomatillos, garlic, onions, jalapeno pepper.
2. 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)
3. Return ingredients to pot on the stove, add EVOO (medium heat) for about 2 minutes, refried the salsa for about 7 minutes (low heat)

To make the Hurache. (it means a shape of a sandal)

1. Make masa dough long rolls (60 grams), Open the tortilla press and
2. 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’)
3. 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)

Build the huarache

1. Place the huarache on a plate, topped with goat cheese, hutlacoche, salsa verde, avocado, an dred onions.