Name: Tricolor Huarache
Prep time: 60 min
Cook time: 25 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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.