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Black Bean Huaraches




Difficulty:Easy
Prep Time:25 Minutes
Cook Time:7 Minutes
Serves:10

Nutritional Information

The name "Huarache" is derived from the shape of the masa, similar to the popular sandals of the same name. It consists of an oblong, fried masa base, with a variety of toppings including green or red salsa, onions, potato, cilantro and any manner of protein such as ground beef or tongue, and then finished with queso fresco cheese. This dish is most popular in its hometown, Mexico City.

Ingredients

  • 1 pound fresh corn masa or 1 3/4 cups dried masa harina for tortillas
  • 2 tablespoons kosher salt
  • 3/4 cup canned cooked black beans, drained
  • 1/2 cup vegetable oil
  • 1 1/2 cups tomatillo salsa or red chile salsa
  • 2/3 cup grated queso anejo or queso fresco
  • 2/3 cup white onion, chopped
  • 1/2 cup cilantro, chopped
  • 4 each radishes, cut in half, then thinly sliced

Directions

  • 1. If using dried masa harina, mix with 1/2 cup plus 2 tablespoons hot tap water and 3/4 teaspoon salt and allow to hydrate for 5 minutes, covered with plastic wrap. Masa mixture should resemble wet sand. If using fresh masa, combine with 3/4 teaspoon salt. Portion mixture into 3 ounce balls. Cover with plastic wrap.
  • 2. Add drained beans to food processor with 2 tablespoons water. Blend until smooth, adding water as needed until texture resembles masa.
  • 3. Preheat EGG to 350 using direct heat and a half moon cast iron pan (flat side up).
  • 4. Meanwhile, form one ball masa into an egg shape. Using thumb, make deep, wide hole. Spoon 1 to 2 teaspoons black bean mixture into hole. Pinch the masa up to enclose it and roll into a cigar shape. Place between two sheets of plastic and flatten gently with tortilla press or under heavy skillet until 1/4-inch thick. Carefully peel off top sheet of plastic. Flip the masa onto your fingers and peel the bottom sheet of plastic. Repeat with other balls. Keep them covered.
  • 5. Pour enough oil into the half moon to generously coat bottom heat over medium-high heat until shimmering. Cook for 1 1/2 minutes and flip. Continue to cook for another 1 1/2 minutes. Remove from the EGG and keep hot.
  • 6. Top the huaraches with salsa, queso fresco, onion, cilantro, and radishes. Serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828