Huarache

Ingredients

• 400g masa harina
• 1/2 tsp salt
• 480ml warm water
• 300g refried beans, warmed
• 300g cooked, shredded chicken or beef (or cooked chorizo)
• Vegetable oil, for the griddle
• 100g queso fresco, crumbled
• Mexican crema or sour cream, for drizzling
• 1 cup shredded iceberg lettuce
• 1/2 white onion, finely diced
• 1 avocado, sliced
• Salsa verde or salsa roja, to serve

Before you cook

• Combine the masa harina and salt in a large bowl.
• Stir in the warm water gradually, then knead by hand for 2 minutes until you have a smooth, non-sticky dough.
• Cover the dough with a damp cloth to stop it drying out.
• Divide the dough into 4 equal portions and roll each into a ball.

Steps

1. Roll one dough ball between your palms into a thick log about 15cm long.
2. Flatten the log with your hands into an oval about 1cm thick, tapering slightly at both ends.
3. Heat a dry comal or heavy griddle over medium heat.
4. Lay the huarache on the hot griddle and cook for 3 minutes, until the underside is lightly speckled brown.
5. Flip and cook the second side for 3 minutes.
6. Spread a thin layer of refried beans over the top of the huarache while it is still on the griddle.
7. Flip the huarache once more so the bean side sits down against the griddle and cook for 1 minute to warm the beans through.
8. Lift the huarache off the griddle onto a plate.
9. Repeat shaping, griddling and bean-spreading with the remaining dough balls.
10. Top each huarache with the shredded chicken or beef, then the lettuce, onion and queso fresco.
11. Drizzle with crema, add avocado slices, and finish with salsa to taste.