Tomatillo Chicken Huaraches
By Carmen DongoPublished on January 27, 2022
Time
1½ hours, plus 30 minutes resting
Yield
Serves 4 (Makes 4 huaraches)
Ingredients
3 cups (12 ounces) masa harina 1¾ teaspoons table salt, divided4 cups boiling water, plus warm tap water as needed1 (15-ounce) can pinto beans, rinsed¼ cup chicken broth 5 tablespoons lard, divided½ onion, chopped fine ½ jalapeño chile, stemmed, seeded, and minced2 garlic cloves, minced1 teaspoon ground cumin 1 tablespoon chopped fresh cilantro plus ¼ cup fresh cilantro leaves1 teaspoon lime juice 1 (2½-pound) rotisserie chicken, skin and bones discarded and meat shredded into bite-size pieces (3 cups)3 cups tomatillo salsa 4 radishes, sliced thin4 ounces queso fresco, crumbled (1 cup)
Before You Begin
Hydrating the masa harina with boiling rather than room-temperature water allows the starches in the flour to absorb it more quickly and completely, resulting in a well-hydrated dough that's easy to work with and won't dry out. This is important because you need to shape and flatten the dough twice: once before adding the stuffing and once after you fold the dough around it. Properly hydrated masa dough should be tacky, requiring damp hands to keep it from sticking. If the dough feels the slightest bit dry at any time, knead in warm tap water, 1 teaspoon at a time, until the dough is tacky. For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount.
Instructions
- Whisk masa harina and 1¼ teaspoons salt together in large bowl. Add boiling water and mix with rubber spatula until soft dough forms. Cover with damp dish towel and let rest for 30 minutes.
- Meanwhile, process beans and broth in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed; set aside. Heat 1 tablespoon lard in 12-inch nonstick skillet over medium heat until shimmering. Add onion, jalapeño, and remaining ½ teaspoon salt and cook over medium heat until vegetables are softened and beginning to brown, 5 to 7 minutes.
- Stir in garlic and cumin and cook until fragrant, about 30 seconds. Stir in reserved beans and cook, stirring often, until well combined and thickened slightly, about 5 minutes. Off heat, stir in chopped cilantro and lime juice and season with salt and pepper to taste; set aside to cool slightly. Once cool enough to handle, divide beans into 4 equal portions using greased ⅓-cup dry measuring cup. Transfer to large plate and set aside. Wipe out skillet.
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Once the dough has rested for 30 minutes, test dough's hydration by flattening golf ball–size piece. If cracks larger than ¼ inch form around edges, knead in warm tap water by hand, 2 teaspoons at a time, until dough is soft and slightly tacky. Transfer dough to counter, shape into large ball, divide into 4 equal pieces, and place on parchment-lined second rimmed baking sheet. Cover dough with wet dish towel. Cut open seams along both sides of 1-gallon zipper-lock bag, leaving bottom seam intact.
- Working with 1 piece of dough at a time, repeat testing hydration and add extra water as needed. Shape dough into rough oval, about 4 inches long, then enclose in split bag (oval should be perpendicular to counter edge and seam of bag should be on your right). Press dough flat into ½-inch-thick, 6-inch-long oval using flat-bottomed pot or pie plate. Peel away plastic, smooth any cracks around edges of round, and place 1 reserved refried bean portion in center of dough oval. (If at any time dough feels dry, moisten hands to smooth out any cracks and make dough pliable.)
- Grasping side edges of zipper-lock bag, lift to bring sides of dough up around filling and press edges of dough to seal. Remoisten your hands, unfold bag, and smooth any cracks with your damp fingers. Flip dough seam side down, enclose in split bag, and press dough flat into a 9-inch oval about ¼ inch thick between split bag using flat-bottomed pot or pie plate. Return shaped dough to sheet, and cover with wet dish towel while shaping remaining dough.
- Heat 1 tablespoon lard in clean, dry skillet over medium-high heat until shimmering. Gently place 1 dough oval in skillet and cook until dark spotty brown on first side, 4 to 6 minutes. Using 2 spatulas, gently flip huarache and continue to cook until second side is crispy and dark spotty brown, 4 to 6 minutes longer; transfer to prepared rack and hold in warm oven. Repeat with remaining lard and remaining dough ovals.
- Meanwhile, microwave chicken and salsa in large bowl until warmed through, 1 to 3 minutes. Top huaraches with chicken-salsa mixture and sprinkle with radishes, queso fresco, and cilantro leaves. Serve.
Time
1½ hours, plus 30 minutes restingYield
Serves 4 (Makes 4 huaraches)Ingredients
3 cups (12 ounces) masa harina
1¾ teaspoons table salt, divided
4 cups boiling water, plus warm tap water as needed
1 (15-ounce) can pinto beans, rinsed
¼ cup chicken broth
5 tablespoons lard, divided
½ onion, chopped fine
½ jalapeño chile, stemmed, seeded, and minced
2 garlic cloves, minced
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro plus ¼ cup fresh cilantro leaves
1 teaspoon lime juice
1 (2½-pound) rotisserie chicken, skin and bones discarded and meat shredded into bite-size pieces (3 cups)
3 cups tomatillo salsa
4 radishes, sliced thin
4 ounces queso fresco, crumbled (1 cup)
Test Kitchen Techniques
Ingredients
3 cups (12 ounces) masa harina
1¾ teaspoons table salt, divided
4 cups boiling water, plus warm tap water as needed
1 (15-ounce) can pinto beans, rinsed
¼ cup chicken broth
5 tablespoons lard, divided
½ onion, chopped fine
½ jalapeño chile, stemmed, seeded, and minced
2 garlic cloves, minced
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro plus ¼ cup fresh cilantro leaves
1 teaspoon lime juice
1 (2½-pound) rotisserie chicken, skin and bones discarded and meat shredded into bite-size pieces (3 cups)
3 cups tomatillo salsa
4 radishes, sliced thin
4 ounces queso fresco, crumbled (1 cup)
Test Kitchen Techniques
Ingredients
3 cups (12 ounces) masa harina
1¾ teaspoons table salt, divided
4 cups boiling water, plus warm tap water as needed
1 (15-ounce) can pinto beans, rinsed
¼ cup chicken broth
5 tablespoons lard, divided
½ onion, chopped fine
½ jalapeño chile, stemmed, seeded, and minced
2 garlic cloves, minced
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro plus ¼ cup fresh cilantro leaves
1 teaspoon lime juice
1 (2½-pound) rotisserie chicken, skin and bones discarded and meat shredded into bite-size pieces (3 cups)
3 cups tomatillo salsa
4 radishes, sliced thin
4 ounces queso fresco, crumbled (1 cup)
Test Kitchen Techniques
Why This Recipe Works
The hearty huaraches of Mexico City consist of masa dough filled and topped with varying proteins, vegetables, cheeses, and sauces. This version features a stuffing of rich refried beans with a topping of shredded chicken mixed with tomatillo salsa; it's all garnished with radishes and queso fresco. Using convenient store-bought rotisserie chicken lets you focus your time and efforts on making the masa flatbreads.
Before You Begin
Hydrating the masa harina with boiling rather than room-temperature water allows the starches in the flour to absorb it more quickly and completely, resulting in a well-hydrated dough that's easy to work with and won't dry out. This is important because you need to shape and flatten the dough twice: once before adding the stuffing and once after you fold the dough around it. Properly hydrated masa dough should be tacky, requiring damp hands to keep it from sticking. If the dough feels the slightest bit dry at any time, knead in warm tap water, 1 teaspoon at a time, until the dough is tacky. For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount.
Instructions
- Whisk masa harina and 1¼ teaspoons salt together in large bowl. Add boiling water and mix with rubber spatula until soft dough forms. Cover with damp dish towel and let rest for 30 minutes.
- Meanwhile, process beans and broth in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed; set aside. Heat 1 tablespoon lard in 12-inch nonstick skillet over medium heat until shimmering. Add onion, jalapeño, and remaining ½ teaspoon salt and cook over medium heat until vegetables are softened and beginning to brown, 5 to 7 minutes.
- Stir in garlic and cumin and cook until fragrant, about 30 seconds. Stir in reserved beans and cook, stirring often, until well combined and thickened slightly, about 5 minutes. Off heat, stir in chopped cilantro and lime juice and season with salt and pepper to taste; set aside to cool slightly. Once cool enough to handle, divide beans into 4 equal portions using greased ⅓-cup dry measuring cup. Transfer to large plate and set aside. Wipe out skillet.
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Once the dough has rested for 30 minutes, test dough's hydration by flattening golf ball–size piece. If cracks larger than ¼ inch form around edges, knead in warm tap water by hand, 2 teaspoons at a time, until dough is soft and slightly tacky. Transfer dough to counter, shape into large ball, divide into 4 equal pieces, and place on parchment-lined second rimmed baking sheet. Cover dough with wet dish towel. Cut open seams along both sides of 1-gallon zipper-lock bag, leaving bottom seam intact.
- Working with 1 piece of dough at a time, repeat testing hydration and add extra water as needed. Shape dough into rough oval, about 4 inches long, then enclose in split bag (oval should be perpendicular to counter edge and seam of bag should be on your right). Press dough flat into ½-inch-thick, 6-inch-long oval using flat-bottomed pot or pie plate. Peel away plastic, smooth any cracks around edges of round, and place 1 reserved refried bean portion in center of dough oval. (If at any time dough feels dry, moisten hands to smooth out any cracks and make dough pliable.)
- Grasping side edges of zipper-lock bag, lift to bring sides of dough up around filling and press edges of dough to seal. Remoisten your hands, unfold bag, and smooth any cracks with your damp fingers. Flip dough seam side down, enclose in split bag, and press dough flat into a 9-inch oval about ¼ inch thick between split bag using flat-bottomed pot or pie plate. Return shaped dough to sheet, and cover with wet dish towel while shaping remaining dough.
- Heat 1 tablespoon lard in clean, dry skillet over medium-high heat until shimmering. Gently place 1 dough oval in skillet and cook until dark spotty brown on first side, 4 to 6 minutes. Using 2 spatulas, gently flip huarache and continue to cook until second side is crispy and dark spotty brown, 4 to 6 minutes longer; transfer to prepared rack and hold in warm oven. Repeat with remaining lard and remaining dough ovals.
- Meanwhile, microwave chicken and salsa in large bowl until warmed through, 1 to 3 minutes. Top huaraches with chicken-salsa mixture and sprinkle with radishes, queso fresco, and cilantro leaves. Serve.
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