Carne Asada Huaraches

Steps

• Masa

• 1

  In a large bowl, combine the nixtamalized corn flour and warm water. Mix with clean hands or a spoon until the dough is smooth and no longer sticks to your hands.

  
• 2

  Roll a small piece of dough into a ball. Use 6 oz. of dough for large huaraches or 4 oz. for small huaraches.

  Tip: Press your thumb gently into the center of your first ball. If the edges crack, the dough is too dry. Add a little more water and mix again until the dough is soft and pliable.

  
• 3

  Cover the masa dough with a damp towel or plastic wrap to keep it from drying out until you’re ready to use it.
• 4

  Roll each dough ball into a log. Place the dough between two liners in a tortilla press (or between two heavy books) and press into an oval shape.

  
• 5

  Heat a lightly oiled skillet or griddle over medium heat. Fry each until lightly golden on both sides.

  
• 6

  Remove from the pan and set aside.

  

• Mexican Refried Beans

• 1

  In a pot or Instant Pot, combine pinto beans, water, salt, and a dried bay leaf. Cook on low heat until the beans are soft, adding more water as needed.
• 2

  Once the beans are tender, reserve the bean broth and remove the bay leaf.

  
• 3

  In a separate pot over medium heat, add lard or oil, chopped onion, and the jalapeño. Sauté until softened.

  
• 4

  Add the cooked beans with ¼ cup of the reserved bean broth. Use a potato masher to mash the beans, then gradually add additional bean broth until you reach your desired consistency.

  
• 5

  Season with additional salt to taste and reserve extra broth for rehydrating the beans later if needed.

• Carne Asada

• 1

  Season the cubed chuck steak with your favorite seasoning blend.

  Tip: A classic carne asada seasoning typically includes chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, pepper, and optional cayenne pepper or chili flakes for additional heat.

  
• 2

  In a pan, add cooking oil, chopped white onion, and cubed chuck. Cook over medium heat, stirring occasionally so the onion softens and the meat begins to brown.

  
• 3

  As the meat cooks, it will release natural juices—do not drain. Continue cooking in the liquid for added flavor and moisture.
• 4

  Cook until the beef is fully done and tender.

  
• 5

  Remove from heat and set aside until ready to use.

• Assembly

• 1

  To assemble, spread a thick layer of refried beans over one side of each huarache.
• 2

  Top with cooked carne asada, followed by shredded lettuce, diced onion, fresh cilantro, crumbled queso fresco, a drizzle of Mexican sour cream, salsa, and sliced avocado.
• 3

  Serve on a Chinet Classic® platter and enjoy!