Add chili to your huaraches dough for an added kick.
Huaraches are a Mexican specialty, made up of thick corn bases, a layer of refried beans and a topping of your choice. The following recipe is vegetarian, replacing chicken stock with vegetable stock and opting for a mushroom topping. You can alternatively use shredded chicken, beef, or pork on top of your huaraches.
Instructions
1. Prepare the dough. Mix the corn flour, baking powder, salt and vegetable broth until the ingredients are thoroughly incorporated.
2. Cut the dough into quarters. On a clean surface, roll each quarter into a 6-inch log. Use a rolling pin to flatten out the logs into ovals that are 1/8 inch thick. Set aside, or stack with wax paper between them on a plate and refrigerate until use.
3. Make the mushroom topping. Chop the mushrooms and mince the onions and garlic. Fry the onions for five minutes on medium heat, until they soften and begin to brown. Add the mushrooms and garlic, and saute for five minutes. Add the oregano, salt and pepper. Reduce the heat to low and cover for 10 minutes.
4. Heat the griddle. Place the dough on the griddle, and cook for three to five minutes, or until the bottom side is browned. Flip over the dough.
5. Spread the refried beans on the top side of the dough, and add the mushroom topping. When the underside of the dough is browned, serve. Your guest can add shredded lettuce, cheese, salsa or sour cream to his liking.
Tags: five minutes, mushroom topping, refried beans, your huaraches