I’d never heard of huaraches before sitting at home watching youtube videos of Rick Bayless, as my husband and I are wont to do…. But they are essentially black bean stuffed tortillas, that are then topped with any myriad of delicious additions.
- 1 14 oz Can of Black Beans
- 2 Chipotles, in Adobo
- 1 Tablespoon Adobo Sauce (Optional, adds heat)
- 2 Cloves garlic, pealed and blanched in a little bit of water in the microwave for one minute
- Salt to taste
- 2 Cups fresh Masa for tortillas, or 1 3/4 Cup Powdered Masa Harina
- 1/4 Cup Oil for Frying
Prepare the masa first. If using dry, combine the powdered masa with 3/4 teaspoon of salt and one cup plus two tablespoons hot water. Cover with plastic wrap and allow to sit while doing other prep. For fresh masa, place the masa in a bowl, sprinkle with about 3/4 teaspoon of salt, and sprinkle with a little water, about a tablespoon. Kneed to incorporate and loosen to the consistency of a soft cookie dough. Set aside.
Create the bean purée. Place the beans, chipotle, adobo if using, garlic and a pinch of salt in a food processor and blitz until smooth. Taste and adjust as you like.
Heat a cast iron skillet or griddle over medium heat. Divide the dough into eight portions and cover with plastic to keep from drying out. Prepare your 8″ tortilla press with two pieces of plastic. One at a time, form each ball of dough into an elongated shape, use your thumb to form a well, and fill with about two teaspoons of bean mixture. Close up the masa boat so that the beans are entirely enclosed.
Gently roll the masa into a 5″ long cigar, place on a piece of plastic on the tortilla press horizontally, place a second piece of plastic on top, and gently press on the tortilla press. Rotate the huarache 180 degrees, and very lightly press again.
Peal the top piece of plastic off, flip onto your hand, and peal off the second piece of plastic. Gently flip the huarache onto a hot griddle and cook for one minute, flip and cook for two more minutes. The masa will release from the griddle when it is cooked enough to flip. Place on a plate and cover lightly with plastic. Repeat with all huaraches.
Hold at this stage until ready to eat.
Heat 1/4 cup of oil in a cast iron skillet. Fry huaraches on each side for one to two minutes until crispy. Top with whatever you’d like and serve! I think of them kind of like tostadas. I topped them with a homemade salsa verde, guacamole, sautéed onions, roasted poblano peppers, queso fresco, Mexican crema and cilantro. I guess it ended up a bit green.