Huaraches💚
A quien no le gustan los Huaraches!💚 Super facil de haver y son super ricos!☺️
#mexican #mexicanfood #easyrecipes #easydinnerideas #recetasdeliciosas
When I first discovered huaraches, I instantly fell in love! They're like a culinary canvas, allowing you to create a hearty, flavorful meal that feels both traditional and incredibly satisfying. For anyone looking to bring the vibrant tastes of Mexico into their kitchen, especially for an easy dinner, huaraches are an absolute must-try. And let me tell you, when you add perfectly cooked beef steak, they become an unforgettable feast! Making the dough for huaraches is surprisingly straightforward, and it's where the magic begins. Just like the basics I learned, you'll need about 2 cups of MASECA (corn flour masa), 2 cups of warm water, and a pinch of salt. My personal tip is to mix it gradually, adding the water to the MASECA until you get a soft, pliable dough. The secret is to knead until it doesn't stick to your hands anymore – a smooth, non-sticky ball is what you're aiming for. This ensures your huaraches will be easy to shape and cook beautifully. Now, for the star of our show: the beef steak for your huarache de bistec. This makes them extra special! I usually opt for thin cuts like flank or skirt steak. To prepare, slice your steak into thin strips against the grain. Marinate them for at least 30 minutes (or even overnight for deeper flavor!) in a simple mix of minced garlic, a squeeze of lime juice, a touch of olive oil, salt, and black pepper. You can also add a pinch of cumin or oregano for that authentic Mexican flair. Once marinated, cook the steak strips in a hot pan or on a grill until they are beautifully seared and tender. Don’t overcook them; juicy steak is key! Once your dough is ready, it’s time to form our huaraches. Take a golf-ball-sized piece of dough and flatten it into an oval shape, mimicking the sole of a sandal (hence the name “huarache”). If you have a tortilla press, you can use it, but I find shaping them by hand or between two pieces of plastic wrap works perfectly. Then, carry the huaraches to the comal (or a flat griddle). Cook them for about 3 minutes on each side over medium-high heat. You’ll know they’re done when they’re lightly puffed and have a few golden-brown spots. Finally, the best part – assembly! Once your huaraches are cooked, transfer them to a plate. Start with a layer of warm refried beans (my favorite brand is usually found in the international aisle). Then, pile on that delicious carne (beef steak) you just cooked. Cheese is optional, but I always say it adds a rich, gooey deliciousness. Top with shredded lettuce, a dollop of crema (Mexican sour cream), and a generous drizzle of your favorite salsa. Fresh avocado slices or pico de gallo can elevate them even further! You'll be amazed at how such an easy recipe can result in such a flavorful and satisfying meal. They truly are a perfect dinner idea that's both fun to make and incredibly tasty to eat.


























































after you put the cheese and fold up you flatten again??