Mexico City Huaraches with Beans, Chorizo and Salsa Roja

What you need

• 300 g (10 oz) masa harina
• 1 tsp salt
• 360 ml (1 1/2 cups) warm water, plus a little more if needed
• 160 g (3/4 cup) refried beans, warm
• 200 g (7 oz) fresh Mexican chorizo, casing removed
• 4 tbsp vegetable oil
• 120 ml (1/2 cup) salsa roja
• 100 g (3.5 oz) queso fresco, crumbled
• 1/2 small red onion, finely chopped
• 1 handful cilantro, leaves chopped

Method

Restated from the original video

1. 1

   Mix the masa harina and salt in a bowl. Pour in the water and knead for 2-3 min into a soft dough that does not stick to your hands. Add a spoonful of water if it cracks, or a pinch of masa harina if it sticks.

2. 2

   Cover the dough with a damp cloth and rest it for 10 min.

3. 3

   Cook the chorizo in a dry skillet over medium heat, breaking it up, until the fat has rendered and it is cooked through, 7-8 min. Keep it warm.

4. 4

   Divide the dough into 4 portions and roll each into a log about 12 cm (5 in) long.

5. 5

   Place a log between two sheets of plastic and press it into an oval about 20 cm (8 in) long and 5 mm thick. Peel off the top sheet.

6. 6

   Spread a quarter of the refried beans in a line down the center, leaving a border. Fold the dough up around the beans, pinch it closed, and flatten the oval again gently. Repeat with the other portions.

7. 7

   Heat a dry comal or large skillet over medium heat. Cook each huarache for 2-3 min per side, until speckled with brown and set.

8. 8

   Brush the pan with 1 tbsp of oil and fry the huaraches one at a time, 2 min per side, until the surface is crisp and golden. Add oil for each one.

9. 9

   Spoon salsa roja over each huarache, then add the chorizo.

10. 10

    Top with the queso fresco, onion and cilantro. Serve right away while the base is crisp.

Imported from cookgem.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.