Huaraches

Ingredients(for 1 large huarache per serving)

• 1 cup Masa harina (corn flour for tortillas)
• 2/3 cup Warm water (adjust as needed)
• 1/4 tsp Salt
• 1/2 cup Cooked black beans (refried or mashed)
• 120g Grilled chicken breast (sliced thin)
• 2 tbsp Cotija cheese (crumbled, queso fresco as alternative)
• 1/2 cup Shredded lettuce (romaine or iceberg)
• 2 tbsp Salsa verde (homemade or store-bought)
• 1/4 cup Diced tomato
• 2 tbsp Sliced onion (white or red onion)
• 1 tsp Olive oil (for brushing the comal) - optional
• 1 tbsp Fresh cilantro (chopped) - optional

Instructions

1. 1

   In a mixing bowl, combine masa harina, salt, and warm water. Mix until a smooth, pliable dough forms. Cover with a damp towel and let rest for 5 minutes.

   5 minutes

   If dough feels dry, add water one teaspoon at a time.

2. 2

   Divide the dough into two equal portions. Roll each into a ball, then flatten into an oval shape about 1/4 inch thick (about 6 inches long).

   5 minutes

   Use plastic wrap when flattening to prevent sticking.

3. 3

   Preheat a comal or non-stick skillet over medium-high heat. Lightly brush with olive oil if desired. Place the huarache shapes on the hot surface and cook for 2-3 minutes per side until golden and slightly puffed.

   6 minutes

   Press gently with a spatula to ensure even cooking.

4. 4

   Remove from heat. While still warm, carefully slice a shallow slit down the center of each huarache (do not cut through). Spread a layer of refried black beans inside the slit and on top.

   3 minutes

   Spreading beans while warm helps them adhere better.