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.