Huaraches de Chorizo

Preparation

Fresh masa dough cooks quickly on a hot griddle to form the base of these traditional Mexican sandal-shaped treats. (Huarache translates to “sandal.”) They’re topped with refried beans, sizzling chorizo, and a charred tomatillo salsa.

*This recipe originally ran stateside on HexClad.com.

1. Make the tomatillo salsa. Heat a HexClad Hybrid Double Burner Griddle over medium-high heat. On a sheet pan, drizzle whole tomatillos, tomatoes, jalapeños, garlic cloves and chiles de árbol with oil and toss to coat. Transfer to griddle and cook, turning, until well charred on all sides: 1 to 2 minutes for chiles de árbol (which will turn bright red), 3 to 4 minutes for garlic, and 7 to 8 minutes for the rest. Transfer to a blender. Add cilantro, onion, lime juice, oregano and salt and blend until well mixed and desired consistency, adding water if needed. Season with additional salt. Transfer to a medium bowl. Wipe griddle.

2. Make the huaraches. In a HexClad Stainless Steel Mixing Bowl, mix masa, warm water, lard and salt with a fork until it starts to form a ball. Knead until a soft dough forms that does not stick to your hands. Divide into 10 pieces, about 2 ounces/60 grams each. Roll each piece into a log, and then sandwich between two pieces of plastic wrap. Use a rolling pin to roll into a 4x6-inch/10x15-centimeter oval that’s about twice as thick as a tortilla.

3. Heat griddle over medium-high heat. Working in batches of 3 or 4, cook huaraches until just firm enough to flip, 1 to 2 minutes. Flip and continue cooking huaraches until bottoms brown, 2 minutes more. Transfer to a plate. Working quickly, while they are hot and still pliable, dip your fingers in ice water and very quickly and carefully pinch the edges of each huarache to create a small lip around its perimeter. Cover with a towel to keep warm.

4. Prepare toppings and serve. Heat a HexClad 10"/25 cm Hybrid Fry Pan over medium-high heat. Add chorizo and cook, breaking into small pieces with a stiff spatula, until fully cooked and slightly crispy, about 8 minutes.

5. Spread a heaping tablespoon of warm refried beans over each huarache. Top with chorizo, a few spoonfuls of salsa and a drizzle of crema. Sprinkle with lettuce, onion, cotija and cilantro. Serve with whole pickled jalapeños on the side.