| Prep Time | 40 minutes |
| Cook Time | 45 minutes |
| Servings |
10 servings
|
Ingredients
For the Refried Beans
- 2 1/2 tablespoons canola oil
- 5 garlic cloves minced
- 1 yellow onion finely chopped
- 2 canned pinto beans drained and rinsed, 30 ounce
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon Salt to taste
- 2 tablespoons lime juice
- 1 cup water
For the Chicken
- 2 tablespoons olive oil
- 1 1/2 pounds ground chicken
- 1 1/2 teaspoons garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon Salt
- 1/2 teaspoon black pepper
For Huaraches
- 2 cups masa flour
- 1 teaspoon Salt
- 1 1/2 cups water
For Serving
- 1/3 cup Fresh cilantro finely chopped
- 1/2 cup Crumbled cotija cheese
- 1/8 cup sour cream
Ingredients
For the Refried Beans
For the Chicken
For Huaraches
For Serving
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|
Instructions
For the Chicken
- 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.
- Cover and set aside.
For the Beans
- In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
- Add garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, for about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
- Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
- Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
For the Huaraches
- Combine masa, salt, and water in a bowl.
- Knead for 2 minutes to achieve smooth and non-sticky dough.
- Heat a nonstick pan 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 pong ball sized amount of dough and shape it into a rope.
- Using a tortilla press lined with parchment, 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.
- In a small saucepan, warm up canned beans on low to medium heat, stirring every 1-2 minutes. If thick, add 1-3 tablespoons of water to loosen.
- Heat until warm and smooth, for about 5 minutes. Set aside.
Assemble
- Place a huarache flat on a plate and spread a spoonful of refried beans.
- Add some meat on top.
- Top with chopped cilantro, cotija, on top and drizzle of sour cream. Serve immediately.
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