Huaraches with Poblanos, Red Peppers, and Queso Fresco
By America's Test KitchenPublished on October 16, 2019
Time
1½ hours
Yield
Makes 6 huaraches, Serves 4 to 6
Ingredients
3 tablespoons vegetable oil 2 poblano chiles, stemmed, seeded, and cut into ¼-inch-wide strips2 red bell peppers, stemmed, seeded, and cut into ¼-inch-wide stripsSalt 2 cups (8 ounces) masa harina 1 ¾ cups hot tap water ¾ cup vegetarian refried pinto beans, warmed1 ½ ounces queso fresco, crumbled (⅓ cup)1 recipe Quick Pickled Shallots and Radishes
Before You Begin
Masa harina is an instant corn masa flour. We've had good luck using Maseca, Goya Masarica, and Bob's Red Mill brands; if using Goya brand, do not confuse it with a similar looking cornmeal product called masarepa.
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add poblanos, bell peppers, and ½ teaspoon salt and cook, stirring occasionally, until peppers are softened and lightly browned, 10 to 12 minutes. Transfer peppers to bowl and cover to keep warm. Wipe skillet clean with paper towels.
- Mix masa harina and 1 teaspoon salt in medium bowl, then stir in water with rubber spatula. Using hands, knead mixture in bowl until soft, sticky dough forms, 1 to 2 minutes. Cover dough with wet dish towel and let sit for 5 minutes.
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven. Line second baking sheet with parchment paper. Cut quart-size zipper-lock bag into 2 equal-size plastic squares. Transfer dough to clean counter and form into ball, then portion dough evenly into 6 pieces. Roll each piece into 5-inch-long rope and place on prepared sheet. Cover dough with wet dish towel.
- Working with 1 piece of dough at a time, press dough flat into ⅛-inch-thick oval between prepared plastic squares using flat-bottomed pot or pie plate. Remove plastic, return shaped dough to prepared sheet, and cover with wet dish towel while shaping remaining dough.
- Heat 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering, and swirl to coat pan. Place 2 pieces dough in single layer in skillet and cook until dark spotty brown on first side, 4 to 6 minutes. Flip and continue to cook until second side is crisp, 2 to 4 minutes. Transfer to wire rack in oven and repeat with remaining oil and dough in 2 more batches.
- Spread 2 tablespoons beans in even layer over each huarache, leaving ¼-inch border around edge. Distribute chile-pepper mixture evenly among huaraches and sprinkle evenly with queso fresco. Serve with pickled shallots and radishes.
Time
1½ hoursYield
Makes 6 huaraches, Serves 4 to 6Ingredients
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
1 ¾ cups hot tap water
¾ cup vegetarian refried pinto beans, warmed
1 ½ ounces queso fresco, crumbled (⅓ cup)
1 recipe Quick Pickled Shallots and Radishes
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
1 ¾ cups hot tap water
¾ cup vegetarian refried pinto beans, warmed
1 ½ ounces queso fresco, crumbled (⅓ cup)
1 recipe Quick Pickled Shallots and Radishes
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
1 ¾ cups hot tap water
¾ cup vegetarian refried pinto beans, warmed
1 ½ ounces queso fresco, crumbled (⅓ cup)
1 recipe Quick Pickled Shallots and Radishes
Why This Recipe Works
A popular dish in Mexico City, huaraches are thick, oblong corn cakes topped with beans, lettuce, and salsa. The huaraches themselves are easy to make: A simple masa-based dough is pressed into cakes and cooked on both sides to create a golden-brown, crispy exterior. We liked the base of flavorful refried beans but wanted a more substantial vegetable component than a simple salsa. We found that we liked sautéed red bell peppers paired with mildly spicy poblano chiles. Quick pickled shallots and radishes provided the perfect crispness that we needed for textural contrast, and their fresh, bright flavor cut through the richness of the beans. A sprinkle of queso fresco was the perfect finish.
Before You Begin
Masa harina is an instant corn masa flour. We've had good luck using Maseca, Goya Masarica, and Bob's Red Mill brands; if using Goya brand, do not confuse it with a similar looking cornmeal product called masarepa.
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add poblanos, bell peppers, and ½ teaspoon salt and cook, stirring occasionally, until peppers are softened and lightly browned, 10 to 12 minutes. Transfer peppers to bowl and cover to keep warm. Wipe skillet clean with paper towels.
- Mix masa harina and 1 teaspoon salt in medium bowl, then stir in water with rubber spatula. Using hands, knead mixture in bowl until soft, sticky dough forms, 1 to 2 minutes. Cover dough with wet dish towel and let sit for 5 minutes.
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven. Line second baking sheet with parchment paper. Cut quart-size zipper-lock bag into 2 equal-size plastic squares. Transfer dough to clean counter and form into ball, then portion dough evenly into 6 pieces. Roll each piece into 5-inch-long rope and place on prepared sheet. Cover dough with wet dish towel.
- Working with 1 piece of dough at a time, press dough flat into ⅛-inch-thick oval between prepared plastic squares using flat-bottomed pot or pie plate. Remove plastic, return shaped dough to prepared sheet, and cover with wet dish towel while shaping remaining dough.
- Heat 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering, and swirl to coat pan. Place 2 pieces dough in single layer in skillet and cook until dark spotty brown on first side, 4 to 6 minutes. Flip and continue to cook until second side is crisp, 2 to 4 minutes. Transfer to wire rack in oven and repeat with remaining oil and dough in 2 more batches.
- Spread 2 tablespoons beans in even layer over each huarache, leaving ¼-inch border around edge. Distribute chile-pepper mixture evenly among huaraches and sprinkle evenly with queso fresco. Serve with pickled shallots and radishes.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments