Gently roll into a cigar shape about 5 inches long. Pinch dough up around the beans to completely enclose. Spoon in 2 scant teaspoons beans, ( masa will look like a canoe when the hole is the right size to fit the beans). Roll a portion of masa into egg shape, press thumb into middle to make long, deep, wide hole. One by one, form huaraches: Line tortilla press with two pieces of plastic cut to fit plates ( cut from a food storage bag - thicker plastic works better for beginners). Divide into 8 portions cover with plastic. If necessary, knead a few drops of water into the masa to give it the consistency of soft cookie dough. Heat a well-seasoned or nonstick griddle or heavy skillet over medium. If there is lots of rendered fat, tip off excess and discard. Cook - stir regularly to break up clumps - about 4 minutes, until thoroughly cooked. Stir in a little water, if necessary, to make them spreadable (but still quite thick). In a food processor, process beans until completely smooth. Cover with plastic wrap and let rest while preparing beans and chorizo. In medium bowl, mix together masa harina and 3/4 teaspoon salt and 1 cup plus 2 tablespoons hot tap water. About 2/3 cup grated Mexican queso aƱejo or other garnishing cheese such as Romano or Parmesan.About 1 1/2 cups salsa (Red Chile Salsa is great here).
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