Name: Huarache with black beans and chorizo
Yield: 2
Ingredients: Huarache 🩴 🇲🇽 with black beans and chorizo; Black beans:; 8oz dry black beans; 3 tbsp lard; 1/2 of a white onion; 2 cloves garlic; 1 tsp ground cumin; 1 tsp ground coriander; 3 cups water; First, I don’t soak black beans. I think they taste better and retain their color better without soaking. They take longer to cook but it’s completely inactive time so I’m okay with it.; Add lard to a pot and wait for it to shimmer, add in your onion and sauté for 4-5 minutes then add the garlic. Saute an additional 3 minutes and add in the spices with a pinch of salt and toast for 1 minute. Add your beans and water and bring to a gentle simmer and cover. Cook for 2 1/2-3 hours or until the beans are completely tender. Check by smushing one.; To refry:; Other half of the onion; 1 clove garlic; 2 tbsp lard; Once again preheat a pot over medium heat and add your lard. Wait for it to shimmer and sauté your onions for 4-5 minutes then add the garlic. Sauté an additional 3 minutes then add the cooked beans and fry the beans for a few minutes. Use a potato masher to mash the beans for a lumpy product or you can throw it in the food processor and pulse it for something smoother. Taste and adjust your salt; For the huarache:; It depends on what masa harina you use but generally the ratio is 1:1 masa to warm water; But to shape them make a ball a little larger than a golf ball and roll it in-between your hands to create a log. Then place it in the center of a tortilla press and press flat, they should be around 1/8” thick. If you don’t have a press you can also use a book and your counter. Just make sure you’re using a tortilla press liner or in my case, a cut up shopping bag. So it doesn’t stick to your counters or your press.; Also, my huaraches are on the smaller side of how I’ve eaten them before. I have gotten these and they’re longer than a dinner plate, so you can use your judgement on how large you want them.; Next preheat a comal or any pan you have with enough room and preheat over medium high heat. Lay the huaraches down and cook for 3 minutes per side, I added oil then fried mine. You don’t need to; Top with; Cooked chorizo; White onion; Creme; Cotija; Lettuce; Cilantro; Lime