Mole Huarache with Ribs

Comer y Crecer
With this recipe for huaraches, you will give a twist to this delicious snack by simply adding mole. The combination of traditional huarache flavors with those of mole and ribs will make this dish a favorite at home, and we assure you that they will turn out even better than those from the market. Once you shape the huaraches with the dough, you can cook and freeze them to reserve for later.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 guajillo chiles, soaked, for the chili paste
  • 4 morita chiles, soaked, for the chili paste
  • water, for the chili paste
  • 1 cup mole sauce, (paste)
  • 1 cup Mexican chocolate, for the mole
  • 2 cups chicken broth, for the mole
  • salt, for the mole
  • 1/2 kilos masa dough
  • 1/2 cups lard
  • salt, for the dough
  • 4 ribs
  • salt, for the ribs
  • pepper
  • refried beans, for the huarache
  • sour cream, for the huarache
  • queso fresco, for the huarache
  • fresh cilantro, for decoration
  • green salsa, raw, for accompaniment
Preparation
15 mins
15 mins
Low
  • Blend the soaked chiles with a little water until a paste forms. Set aside.
  • In a pot over medium heat, heat the mole paste, chili paste, and chicken broth for 5 minutes until dissolved; add the chopped chocolate tablet, season, and cook for another 10 minutes. Set aside.
  • Prepare the dough with lard and salt; the texture of the dough should be smooth and manageable; shape a small ball with your hands and then form the huarache, cook on a griddle on both sides for 10 minutes, remove and set aside.
  • Season the ribs with salt and pepper; cook with a little oil for 8 minutes.
  • To assemble the huarache, place a base of refried beans, then the rib and drizzle with mole, add cream and cheese; serve with salsa.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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