Huaraches – long masa cakes with beans, steak and green salsa

Ingredients for 4 portions

• 400 gMasa harina
• ≈ 500 mlWater, warm
• to tasteSalt
• 300 gTomatillo
• 2Serrano chiles
• 1 cloveGarlic
• ½Yellow onion, for the salsa
• 450 gRefried beans, 1 can
• 500 gMinute steak
• 1 tbspRapeseed oil
• 3 tbspLard, for frying
• ½Yellow onion, finely chopped
• 150 gQueso fresco, crumbled
• 100 mlMexican crema

Method

1. Mix the masa harina with the warm water and some salt. Knead for 3 minutes into a soft dough that neither sticks to your hands nor cracks at the edges, and cover with a damp tea towel.
2. Leave the dough to rest for 10 minutes.
3. Meanwhile, simmer the tomatillos and serrano chillies in boiling water for about 8 minutes, until the tomatillos turn olive green.
4. Lift out the tomatillos and chillies and blend them with the garlic, onion, salt and a splash of the cooking water to make a green salsa.
5. Divide the dough into 8 balls. Flatten one in your palm, lay a strip of refried beans along the middle, close the dough around it and roll into a log. Press it out between two sheets of plastic, by hand or in a tortilla press, into an oval about 20 cm long and 0.5 cm thick.
6. Cook the huaraches two at a time on a hot griddle or dry frying pan for 2–3 minutes per side, until speckled. Brush with a little lard and fry for 1 more minute per side, until crisp at the edges.
7. Season the steak with salt and fry it in a very hot frying pan with the oil for 2 minutes per side. Chop into small pieces.
8. Spread each huarache with green salsa and top with the steak, onion, cheese and crema. Serve two per person.

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