Huarache is a long, thick tortilla made of dough. A classic street food dish topped with grated cheese, red sauce, sautéed meat and cactus slices.
material: For 4 people
- 1 1/2 cups flour dough
- 1 and 1/2 teaspoons salt, or other to taste
- 1/2 cup canola oil and 2 tablespoons
- 1 cup red sauce
- 55g grated cotija cheese
- 4 sirloin steaks, approximately 85 g each, pounded to 1/4 cm thick
- 1 medium white onion, cut into 1/2 cm thick slices
- 850 g of nopales (prickly pear), sliced, drained and washed.
- 2 avocados (cut in half, seeded, peeled and used for serving)
Preparation to make huarache:
Stir flour, salt, and 1 cup warm water in a large bowl until a soft dough forms.
Knead the dough in a bowl until very smooth but not sticky, about 2 minutes.
Divide the dough into 4 parts and shape each into an oval shape 15 cm long and 1/2 cm thick.
Add 1 tablespoon of oil to a cast iron skillet and heat over medium heat.
Place the huarache in the pot and cook until the bottom edges are golden brown, about 3 minutes.
Flip and immediately spread 1/4 cup of sauce and 15g of cheese on top.
Continue cooking until bottom edges are golden brown and cooked through, about 2 minutes more.
Transfer to a plate. Repeat this process for the other huarache.
Return the skillet to high heat and add 2 tablespoons of oil.
Season the fillets with salt. Add the 2 fillets to the skillet and cook, turning once, until both sides are golden brown and cooked through, about 3 minutes.
Place a fillet in each huarache and repeat the process for the remaining fillets.
Return the skillet to high heat and add the remaining oil. Add onions and cook, stirring frequently, until softened, about 5 minutes.
Add the nopales and cook until hot, about 2 minutes.
Serve immediately, placing the nopales and onions between the fillets and garnishing each plate with half the avocado.
