Huaraches

Sandal-shaped thick masa flatbreads topped with refried beans, salsa, avocado, and your choice of protein.

Ingredients

• 600g pork shoulder
• 1 cup masa dough
• 2 tbsp finely chopped white onion
• 1/2 tsp smoked paprika
• 3 tbsp lard
• a generous handful of red bell peppers
• a handful of fresh cilantro, chopped
• a generous spoonful of lime wedges
• 2 cups beef stock
• 2 tsp ground cinnamon
• a generous handful of ripe tomatoes
• a drizzle of pickled red onions

Instructions

1. 1

   Prepare the corn tortillas base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the cured chorizo, tomatillos, rehydrated dried chilies, and ground cumin, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the corn tortillas until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the cured chorizo mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the corn tortillas with the filling, a spoonful of toasted pumpkin seeds, and a scattering of oregano.

7. 7

   Add a final touch of Mexican crema for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra toasted pumpkin seeds on the side for dipping or drizzling.

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