Dorothy
Nov 30, 1919, 12:00 AM
Post #2 of 2
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Huaraches
There are four steps to making huaraches.
1. Asiento
2. Frijoles molido
3. Tortillas
4. Toppings
Asiento -
If you are in Mexico you can buy this in the mercado. Asiento is what is left at the bottom of the pot after making manteca from biuche (sp?).
But it is easy (and better) to make it yourself.
First buy a couple of pounds of 'gorditos' from the butcher. Gorditos is cubed pork which is mainly pork fat with some meat. Some groceries sell it in the meat section. If not ask the butcher.
Salt the meat and cook it well in a heavy frying pan. Then grind down all the fat and meat bits in the pan with whatever heavy object you have handy until it's like a paste. This is asiento. Put it aside for later.
Frijoles Molido -
This is optional, but makes the huaraches more tasty. You can use black beans or pintos. You make 'frijoles simple' by boiling the beans with a head of garlic (just throw the whole thing in, no need to peel it), some chopped onion, and salt. When the beans are done drain off the water and mash them up well with a potato masher or in a blender. Put aside for the next step.
Tortillas for huaraches-
Make corn masa for tortillas. Grab some masa sufficient to make the size huarache you want. Shape it into a ball and press it once lightly in your tortilla press. Put a glob of the frijoles in the center and then close up the masa around it in an oblong shape (so you basically have an oblong ball of masa with frijoles in the center). Use your tortilla press to make an oblong tortilla out of this. Leave it slightly thicker than how you would normally make a tortilla.
Cook the tortilla normally on your comal (or whatever you use for a comal) but (important!) only cook it about half way done. Put each tortilla to the side and let cool.
Once the tortillas are more or less cool, pinch all around the edges so you wind up with an oblong shape tortilla with ridges all around. It kind of looks like a little unfilled pie crust.
Then spread a thin layer of asiento completely around in the center.
Cook this on a hot comal (asiento side up.. don't flip it) until the asiento is kind of bubbly and cooked.
Toppings-
Top all around the center with crumbled queso fresco and finely chopped raw onion. Drizzle salsa verde (made from tomatillos) around on top.
Enjoy!
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