1 cup masa
1/4 tsp salt
pinch ground cumin
pinch ground chile of your choice
1 tbsp room temp butter

3 tsp ancho chile paste
1 tsp BBQ sauce
2/3 cup warm water

1) black beans + green salsa + cotija cheese + squirt of lime + cilantro
2) poblanos + provolone + cotija cheese + mushrooms + lime + basil 

Stir dry ingredients together. 
Incorporate butter. 
Add ancho and BBQ sauce. 
Gradually add warm water with one hand while kneading with the other. 

Roll into tennis ball size. 
Make dimple for beans or poblanos, fill, cover seam. 
Flatten between two pieces of baking paper. 
Toast in a skillet for 3 minutes a side. 
These can hang out like this until: 
Fry in butter or oil, 2 minutes a side. 
Top. Serve. 

Makes 3 decent sized huaraches. 


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