*Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.*
For the Meat
pico de gallo
drizzled on top
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.