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Recipe of Huarache Tricolor
Rexal

Rexal

Recipe of Huarache Tricolor
Rexal

Rexal

Recipe of Huarache Tricolor
Rexal

Rexal

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Recipe of Huarache Tricolor
Recipe

Huarache Tricolor

35 mins
25 mins
Low
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Prepare a very patriotic and colorful dish with this recipe for huaraches stuffed with beans, which thanks to the chicken in green sauce, the flank steak and the chorizo represent the green, white and red of the flag of Mexico. Prepared with a bean corn dough with a unique texture provided by Rexal® baking powder, you will simply love them.
Learn more about Rexal

Ingredients

6 portions
  • 4 tablespoons vegetal 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 green tomatoes, (450 grams) boiled, for the chicken in green sauce
  • 1/4 cups coriander, 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
  • to taste salt, for the chicken in green sauce
  • to taste black pepper, for the chicken in green sauce
  • 2 cups sausage, (400 grams) chopped into medium cubes, for the red stripe
  • 2 cups skirt steak, (400 grams) in strips, for flank steak
  • 3 cups cornmeal, 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 soup, (500 milliliters) for the mass
  • 1/2 cups Bay bean, refried (60 grams) for the dough
  • 1 cup Bay bean, refried for the huarache
  • 1 cup romaine lettuce, in plasters, to accompany
  • 1 cup sour cream, To accompany
  • 1 cup fresh cheese, crumbled, to accompany
  • 1 cup red sauce, To accompany

Preparation

For the chicken stew in green sauce, blend ¼ cup of onion with garlic, boiled green tomato, coriander and cumin until integrated.
In a pan, heat a tablespoon of oil and sauté ¼ cup of onion, that is, cook in oil until its color begins to have a bright tone. Add the cooked and shredded chicken, and pour the blended sauce on top. Season with salt and pepper. Cook for 6 minutes over low heat and reserve.
For the filling, in a pan heat a tablespoon of oil and sauté ½ cup of onion, add the chorizo and cook for 6 minutes over low heat. Reservation.
For the filling, heat two tablespoons of oil in a frying pan and cook the flank steak to the desired end of cooking. Reservation.
In a bowl, mix the nixtamalized cornmeal with Rexal® baking powder, salt and lard until integrated. Add the chicken broth little by little and incorporate until you get a manageable and slightly moist dough (with a consistency similar to that of plasticine). Add the refried bayo beans and integrate again. Remember that consistency is very important, so if necessary, add more liquid to the dough.
With the help of your hands take a medium ball of dough to form the tortilla, flatten with your hands trying to lengthen the two ends. Place between two plastic folds, spread with a rolling pin until it forms an elongated shape (like a huarache) and cook on a hot griddle over low heat on both sides. Keep warm on a napkin until use.
To assemble the huaraches, spread a tablespoon of refried beans on one. Imagine the surface divided into three parts and on the left part place a little chicken in green sauce; in the middle part, the flank steak, and in the right part, the stewed chorizo. Finally, add lettuce in the green band, sour cream and fresh cheese in the white band, and red sauce in the red band.

PRESENTATION

Serve with romaine lettuce, sour cream, fresh cheese and red sauce.

TIPS

For the bean dough, remember to pour in the liquid little by little to moisten the flour. Don't be afraid to mix with your hands, it is the best way to start to identify the consistency and texture of the dough.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
179.7
kcal
8.99%
Carbohydrate, by difference
14.7
g
4.9%
Protein
10.1
g
20.2%
Total lipid (fat)
9
g
13.85%
100
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Provided by USDA
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