WHY THIS RECIPE WORKS? A popular dish in Mexico City, huaraches are thick, oblong masa cakes crisped on the outside and topped with ingredients like refried beans, salsa, cheese, and sometimes meat. We decided to create an entree-worthy, vegetarian version of this street-food favorite. For the huarache bases, we started by making a soft dough from masa harina and water. We let the dough rest for a few minutes to ensure that the masa harina was fully hydrated, then pressed it into oblong cakes and cooked it on both sides to create golden brown, crisp exteriors. As for the toppings, we first layered on rich, creamy refried beans. We sautéed sweet red bell peppers along with slightly spicy poblano chiles for a fresh, flavorful vegetable layer. Quick pickled shallots and radishes provided the perfect crispness that we needed for textural contrast, plus their fresh, bright lime flavor cut through the richness of the beans below. A sprinkle of queso fresco was the perfect finish.
MAKES: 6 huaraches
SERVES: 4 to 6
INGREDIENTS:
- 3 tablespoons vegetable oil
- 2 poblano chiles, stemmed, seeded, and cut into ¼-inch-wide strips
- 2 red bell peppers, stemmed, seeded, and cut into ¼-inch-wide strips
- Salt
- 2 cups (8 ounces) masa harina
- 1¾ cups hot tap water
- ¾ cup vegetarian refried pinto beans, warmed
- 1½ ounces queso fresco, crumbled (⅓ cup)
- 3/4 cup Mexican crema
FOR PICKLED SHALLOT AND RADISHES
- 5 radishes, trimmed and sliced thin
- 1 shallot, sliced thin
- ¼ cup lime juice (2 limes)
- 1 teaspoon sugar
- ⅛ teaspoon salt
INSTRUCTIONS:
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add poblanos, bell peppers, and ½ teaspoon salt and cook, stirring occasionally, until peppers are softened and lightly browned, 10 to 12 minutes. Transfer to a bowl and cover to keep warm. Wipe the skillet clean with paper towels.
- Meanwhile, mix masa harina and 1 teaspoon salt in a medium bowl, then stir in water with a rubber spatula. Using your hands, knead the mixture in the bowl until a soft, sticky dough forms, 1 to 2 minutes. Cover the dough with a damp dish towel and let it sit for 5 minutes.
- Adjust the oven rack to the middle position, set a wire rack in a rimmed baking sheet, place the sheet on the oven rack, and preheat the oven to 200 degrees. Line a second baking sheet with parchment paper. Transfer the dough to a clean counter, form it into a ball, then divide it evenly into 6 pieces. Roll each piece into a 5-inch-long rope, place it on the parchment-lined sheet, and cover with a damp dish towel.
- Cut the sides of a 1-quart zipper-lock bag, leaving the bottom seam intact. Place 1 piece of dough on one side of the plastic bag and fold the other side over the top. Press the dough into an ⅛-inch-thick oval using a pie plate. Remove the plastic, return the shaped dough to the sheet, and cover with a damp towel. Repeat with the remaining 5 pieces of dough.
- Add 2 teaspoons oil to the now-empty skillet and place it over medium-high heat until shimmering. Lay 2 pieces of dough in a single layer in the skillet and cook until dark spotty brown on the first side, 4 to 6 minutes. Flip the dough and continue to cook until crisp on the second side, 2 to 4 minutes. Transfer the huaraches to the wire rack in the oven and repeat with the remaining 4 teaspoons oil and 4 pieces of dough in 2 more batches.
- Spread refried beans evenly over the huaraches, leaving a ¼-inch border around the edge. Top evenly with the pepper mixture, sprinkle evenly with queso fresco, and drizzle with crema. Serve with Pickled Shallot and Radishes.
FOR PICKLED SHALLOT AND RADISHES
- Combine all ingredients in bowl. Refrigerate for up to 2 days. Makes about 1 cup.
