Huarache a la Mexicana2015-08-28
- Yield : 12 servings
- Cook Time : 10m
- Ready In : 10m
Average Member Rating
(0 / 5)
0 People rated this recipe
- 2 pounds masa harina
- 2 ounces all-purpose flour
- 1 liter warm water
- 12 ounces Refried Beans, recipe follows
- Vegetable oil
- 2 pounds shredded Oaxaca cheese
- 1/2 ounce ground cumin
- 1/2 ounce ground garlic
- 1/2 ounce ground black pepper
- 2 ounces bitter orange juice seasoning
- All-purpose seasoning
- 12 cactus paddles, spines removed
- 12 jalapenos
- 24 to 36 sweet onions, such as Vidalia
- 6 pounds skirt steak, sliced
- 5 pounds pinto beans
- 18 ounces vegetable oil
- 1 onion (1/2 whole, 1/2 diced)
- 2 ounces salt
- 4 ounces chicken bouillon
Combine the masa harina, all-purpose flour and water in a large bowl and stir until a smooth dough forms. Knead in the bowl until very smooth but not sticky, about 2 minutes.
Form the dough into 12 equal portions and push a small hole into each. Insert 1 tablespoon of Refried Beans into each of the holes and seal to cover the filling. Roll into 12-inch oblong shapes.
For each huarache: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add a huarache and cook until blackened in spots, about 3 minutes. Flip and cook on the other side for another 3 minutes; remove from the skillet. Spread 8 ounces of cheese onto the skillet and immediately place the huarache on top of the cheese, lightly pressing down. Flip the huarache (the cheese should stick) and then remove to a plate.
Mix together the cumin, ground garlic, black pepper, bitter orange juice seasoning and some all-purpose seasoning in a bowl. Transfer to a salt shaker.
Return the skillet to high heat and add 2 tablespoons oil. Season 8 ounces of sliced steak with the spice mixture and add to the skillet. Cook, turning once, until browned on both sides and cooked through, about 6 minutes. Place on top of the huarache.
Place a cactus paddle on a cutting board and make shallow incisions into it, stopping just before the core so the paddle remains whole. Heat a tablespoon of oil in the skillet and add the cactus paddle and a jalapeno; cook for about 5 minutes, flipping several times.
Meanwhile, deep-fry 2 or 3 onions until tender in the center, about 3 minutes.
Serve the huarache topped with the cactus paddle, with the jalapeno and onions on the side.
In a large stockpot, add the beans, 12 ounces of the oil, the whole 1/2 onion, salt and 2 gallons water. Bring to a boil, lower the heat and simmer for 2 hours. Once cooked, strain to keep only the beans.
Add the remaining 6 ounces oil to a large frying pan over medium-high heat. When the oil is warm, add the diced onions and then the beans. Begin to mash with a potato masher, adding the bouillon as you go and mixing it around evenly. Reduce the heat to low and cook for another 15 minutes, until the moisture is evaporated and the beans are your desired thickness.