El Huarache

Directions

1. 1

   Begin by tossing the tomatillos, tomatoes, jalapenos, garlic and chile de arbol in a high smoke point oil. Add to Hexclad Griddle Pan and roast under the broiler until charred to taste. Once charred, transfer to a blender and add remaining salsa ingredients. Blend until desired consistency. Adjust water if needed. Set aside.

2. 2

   In Hexclad Stainless Steel Mixing Bowl, mix Masa ingredients until you’ve created a cohesive dough. Roll out or press with tortilla press into a long oval shape. Huarache translates to sandal so try to imitate that shape! In the griddle pan, heat your huarache until par cooked then pinch the edges to form a small border around the perimeter. Return to griddle until fully cooked then set aside and cover with towel.

3. 3

   In Hexclad 12” Hybrid Fry Pan fry your chorizo until fully cooked and slightly crispy.

4. 4

   To plate, spread a layer of warm refried beans to huarache, then a layer of chorizo and top with homemade salsa, Lettuce, white onion, cilantro, cotija cheese, Mexican crema and serve with Whole pickled jalapeno on the side.