|Prep Time||30 minutes|
|Cook Time||30 minutes|
- 2 cups masa harina
- 1 1/2 cups water
- 1 teaspoon Salt
For the Meat
- 1 1/2 lb. ground chicken
- 1 yellow onion diced
- 1 1/2 teaspoons garlic powder
- 1 teaspoon cumin powder
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1/2 teaspoon Salt to taste
- 2 cups refried beans
- 2 1/2 cups pico de gallo
- 1/2 cup queso fresco
- 1/8 cup sour cream drizzled on top
For the Meat
Cook the meat:
- Heat the oil in a pan and add the meat. Season with garlic, cumin, salt, and pepper.
- Cook over medium heat for about 5 minutes or until meat is no longer pink.
- Mix in the onions and cook until they are soft and translucent, and the meat has cooked through (about 10 minutes).
- Cover and set aside.
Make the huaraches:
- Combine masa, salt, and water in a bowl.
- Knead for 2 minutes to achieve a smooth and non-sticky dough.
- Heat a nonstick skillet over medium heat.
- Divide the dough into equal portions and keep them covered with a damp towel.
- Using your hands and a smooth surface, get a ping ball sized amount of dough and shape it into a rope.
- Using a tortilla press lined with plastic wrap, press out all ropes into flat ovals.
- Peel the sheet on top and flip the huarache onto your hand.
- Remove the last sheet and then place the huarache onto the hot pan.
- Cook for one minute, then carefully flip it and cook for 1-2 more minutes.
- Repeat the steps until all masa dough is used and keep huaraches wrapped in a kitchen towel to keep them warm and soft.
- Place a huarache flat on a plate and spread a spoonful of refried beans.
- Add some meat on top.
- Top with chopped cilantro and add some cheese on top and finish with a drizzle of sour cream. Serve immediately.