Huaraches

Name: Huaraches
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Cuisine: Mexican
Ingredients: 100 g masa harina; 65 ml warm water; 0.5 tsp fine salt; 60 g refried beans; 120 g tomatillos; 1 serrano chilli; 1 clove garlic; 40 g white onion; 100 g skirt or flank steak; 2 tsp vegetable oil; 25 g queso fresco; 1 tbsp Mexican crema; 25 g cos lettuce; 1 tbsp fresh coriander; 0.5 lime

A long oval of masa stuffed with a seam of refried beans, griddled on the comal until blistered, then piled with salsa verde, seared steak, crumbled queso fresco and crema. Named for the sandal it is shaped like, and sold from Mexico City street stalls from breakfast until late.

Breakfast Lunch & dinner 25g+ protein 8g+ fibre

50 min25 prep · 25 cookMedium856 kcalper serving

Method

Set a dry heavy pan or comal over medium-high heat. Dry-roast 120 g husked tomatillos, 1 serrano chilli and 1 clove unpeeled garlic clove for about 8 minutes, turning, until the tomatillos slump and blacken in patches and the garlic smells sweet. Peel the garlic.
Blend the roasted tomatillos, chilli and garlic with 15 g of the white onion and a good pinch of salt to a loose, slightly chunky salsa verde. Taste: it should be sharp and gently hot. Set aside.
Mix 100 g masa harina with 0.5 tsp fine salt, then work in 65 ml warm water. Knead 3 minutes to a smooth dough with the feel of soft modelling clay — if it cracks at the edge when pressed, wet your hands and knead again. Cover with a damp cloth and rest 15 minutes.