Huaraches

Ingredients

• 2 cups masa harina
• 1.5 cups warm water
• 1/2 tsp salt
• 1.5 cups refried beans, warmed
• 2 tbsp vegetable oil, plus more for the griddle
• 1 lb skirt steak or shredded chicken, cooked and chopped
• 1 cup shredded lettuce
• 1/2 cup crumbled queso fresco
• 1/2 cup Mexican crema
• 1/2 small white onion, diced
• 1/4 cup chopped cilantro
• 1 cup salsa verde or salsa roja

Before you cook

• Cook the skirt steak over high heat to your preferred doneness and chop it, or shred cooked chicken.
• Warm the refried beans in a small saucepan.
• Shred the lettuce, crumble the queso fresco, dice the onion and chop the cilantro.

Steps

1. Combine the masa harina, warm water and salt in a bowl.
2. Knead the mixture with your hands for 2 minutes until it forms a smooth, soft dough that doesn't crack at the edges.
3. Divide the dough into 4 equal portions and roll each into a ball.
4. Flatten each ball between your palms into an oval about 7 inches long and 1/4 inch thick.
5. Pinch up a thin rim around the edge of each oval to help hold the toppings.
6. Heat a dry griddle or large skillet over medium heat and lightly oil the surface.
7. Cook each masa oval for 4 minutes per side until lightly browned and firm enough to hold its shape.
8. Spread a layer of warm refried beans over the top of each cooked huarache, keeping it on the griddle.
9. Cook for 1 more minute to warm the beans through.
10. Transfer the huaraches to plates.
11. Top each one with the chopped steak or shredded chicken.
12. Scatter the shredded lettuce, queso fresco, diced onion and cilantro over the top.
13. Drizzle with crema and spoon salsa over each huarache.
14. Serve immediately, before the base has a chance to cool and soften.