6/6/2023 0 Comments Huaraches my recipesI very highly recommend using fresh prepared masa from your local tortilleria, or international supermarket. It’s another for a home cook to make this as a special meal for family and friends.Īnother version of huaraches is one where black refried beans are stuffed in a egg-shaped portion of dough. It is then pressed into the oblong shape like this simpler version. It’s one thing for a street vendor or restaurant to have all the ingredients on hand at all times, putting together plate after plate of food. But this is how I would probably serve them for guests or friends in my home. It’s hard to translate that in my kitchen with foods sometimes. You usually won’t see much of a garnish on the plate. ![]() Huaraches are more of a street or rustic, almost messy affair in its presentation. Epazote, which I used in the beans and as garnish worked well with the other flavors. I’m opting for refried black beans, pan roasted nopal (cactus), and a homemade salsa. You can top them with whatever you desire. Taco, mollete, or chalupa fillings are several points of departure. They are thicker and so a little more substantial than the flexible tortilla. The base for these is nothing more than corn tortilla dough pressed and shaped like a huarache (sandal) and then cooked very much like a tortilla. ![]() They are a popular snack or meal in Mexico where they can be found in restaurants or as street food. They are more likely to be found in a small family owned restaurant with close ties to Mexico. I cannot recall whether ever I’ve seen these in my Central Texas area of Austin and San Antonio.
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