Tricolor Huarache
Rexal
Prepare a very patriotic and colorful dish with this recipe for huaraches stuffed with beans, which thanks to the chicken in green sauce, flank steak, and chorizo represent the green, white, and red of the Mexican flag. Made with a unique bean corn dough that Rexal® baking powder provides, you will simply love them.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
7
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 4 tablespoons vegetable oil, 60 ml
  • 1 cup onion, ((125 grams) for the chicken in green sauce and the chorizo
  • 1 clove garlic, (12 grams) for the chicken in green sauce
  • 5 tomatillos, (450 grams) boiled, for the chicken in green sauce
  • 1/4 cups cilantro, for the chicken in green sauce
  • 1/2 teaspoons cumin, (4 grams) for the chicken in green sauce
  • 1/4 cups onion, (40 grams) finely chopped, for the chicken in green sauce
  • 2 cups chicken, (400 grams) cooked and shredded, for the chicken in green sauce
  • salt, for the chicken in green sauce
  • pepper, for the chicken in green sauce
  • 2 cups chorizo, (400 grams) cut into medium cubes, for the red section
  • 2 cups skirt steak, (400 grams) in strips, for the flank steak
  • 3 cups corn masa flour, nixtamalized (375 grams) for the dough
  • 1 tablespoon REXAL® baking powder, 8 grams
  • 1 teaspoon salt, (4 grams) for the dough
  • 1/4 cups lard, (40 grams) for the dough
  • 2 cups chicken broth, (500 milliliters) for the dough
  • 1/2 cups pinto beans, refried beans (60 grams) for the dough
  • 1 cup pinto beans, refried beans for the huarache
  • 1 cup Romaine lettuce, in strips, for serving
  • 1 cup sour cream, for serving
  • 1 cup queso fresco, crumbled, for serving
  • 1 cup red salsa, for serving
Preparation
35 mins
25 mins
Low
  • For the chicken stew in green sauce, blend ¼ cup of onion with garlic, boiled tomatillo, cilantro, and cumin until smooth.
  • In a skillet, heat a tablespoon of oil and sauté ¼ cup of onion, meaning, cook in oil until its color begins to shine. Add the cooked and shredded chicken, and pour the blended sauce over it. Season with salt and pepper. Cook for 6 minutes over low heat and set aside.
  • For the filling, heat a tablespoon of oil in a skillet and sauté ½ cup of onion, add the chorizo and cook for 6 minutes over low heat. Set aside.
  • For the filling, heat two tablespoons of oil in a skillet and cook the flank steak to your desired doneness. Set aside.
  • In a bowl, mix the nixtamalized corn flour with Rexal® baking powder, salt, and lard until combined. Gradually add chicken broth and mix until you obtain a manageable and slightly moist dough (with a consistency similar to playdough). Add the refried pinto beans and integrate again. Remember that consistency is very important, so if necessary, add more liquid to the dough.
  • Using your hands, take a medium ball of dough to form the tortilla, flatten with your hands to elongate the two ends. Place between two sheets of plastic, roll out with a rolling pin until you achieve an elongated shape (like a huarache) and cook on a hot griddle over low heat on both sides. Keep warm in a napkin until use.
  • To assemble the huaraches, spread a tablespoon of refried beans on one. Imagine the surface divided into three parts and place a bit of chicken in green sauce on the left side; in the middle, the flank steak, and on the right side, the cooked chorizo. Finally, add lettuce in the green section, sour cream and fresh cheese in the white section, and red sauce in the red section.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by