Huaraches with Poblanos, Red Peppers, and Queso Fresco

Huaraches with Poblanos, Red Peppers, and Queso Fresco is a delightful and flavorful dish inspired by Mexico City’s popular cuisine. Huaraches are thick, oblong corn cakes topped with a variety of delicious ingredients. In this recipe, we bring together sautéed poblanos and red bell peppers, quick-pickled shallots and radishes, and creamy queso fresco on a crispy corn masa dough base. This combination of textures and flavors creates a satisfying and visually appealing dish that is perfect for sharing with friends and family.

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)
• 1 recipe Quick Pickled Shallots and Radishes

INSTRUCTIONS:

1. Prepare the Peppers: In a 12-inch nonstick skillet over medium-high heat, heat 1 tablespoon of vegetable oil until shimmering. Add the poblano chiles, red bell peppers, and ½ teaspoon of salt. Cook, stirring occasionally, until the peppers are softened and lightly browned, which should take about 10 to 12 minutes. Transfer the peppers to a bowl and cover to keep them warm. Wipe out the skillet with paper towels.
2. Make the Dough: In a medium bowl, mix the masa harina and 1 teaspoon of salt, then stir in the hot tap water using a rubber spatula. Knead the mixture in the bowl with your hands until a soft, sticky dough forms, which should take about 1 to 2 minutes. Cover the dough with a wet dish towel and let it sit for 5 minutes.
3. Preheat the Oven and Prepare the Dough: Adjust the oven rack to the middle position and heat the oven to 200 degrees Fahrenheit. Set a wire rack in a rimmed baking sheet and place it in the oven. Line a second baking sheet with parchment paper. Cut a quart-size zipper-lock bag into 2 equal-size plastic squares. Transfer the dough to a clean counter and form it into a ball. Then, divide the dough evenly into 6 pieces. Roll each piece into a 5-inch-long rope and place them on the prepared sheet. Cover the dough with a wet dish towel.
4. Shape the Huaraches: Working with one piece of dough at a time, press the dough flat into an ⅛-inch-thick oval between the prepared plastic squares using a flat-bottomed pot or pie plate. Remove the plastic, return the shaped dough to the prepared sheet, and cover it with a wet dish towel while shaping the remaining dough.
5. Cook the Dough: In the now-empty skillet, heat 2 teaspoons of vegetable oil over medium-high heat until shimmering, and swirl to coat the pan. Place 2 pieces of dough in a single layer in the skillet and cook until they turn dark spotty brown on the first side, which should take about 4 to 6 minutes. Flip the dough and continue to cook until the second side is crisp, which should take about 2 to 4 minutes. Transfer the cooked dough to the wire rack in the oven and repeat this process with the remaining oil and dough in two more batches.
6. Top the Huaraches: Spread 2 tablespoons of warmed refried beans in an even layer over each huarache, leaving a ¼-inch border around the edges. Distribute the sautéed chile-pepper mixture evenly among the huaraches and sprinkle them with crumbled queso fresco. Serve the huaraches with the quick-pickled shallots and radishes.
7. Serve and Enjoy: These huaraches are best enjoyed while they are warm and crispy, offering a delightful blend of flavors and textures. Serve them with shredded lettuce and Mexican Crema to enhance the overall experience.

This recipe allows you to experience the vibrant flavors of Mexican cuisine with every bite, making it a fantastic addition to your culinary repertoire. Enjoy the deliciousness of Huaraches with Poblanos, Red Peppers, and Queso Fresco!