Friday, 28 March 2014

Huaraches De Pollo



Huarache is a popular Mexican dish consisting of an oblong, fried masa base, with a variety of toppings.  This dish is most popular in its hometown of Mexico City.  The name "Huarache" is derived from the shape of the masa, similar to the popular sandals which have the same name!
 
The huarache can be bought pre-bought or can be made ahead of time, ready for frying.
 
If you wish to make the huarache the recipe is at the bottom.   
 
4 boneless chicken breasts
2 cans of El Pato sauce (a hot-style tomato sauce)
1 medium yellow onion, chopped in small dice
Cumin
Salt
Whole spinach and radicchio leaves
1/2 red onion, sliced thinly
1 avocado sliced
Sour cream
Queso fresco cheese (if hard to find, use cheddar) 
Pinto beans, mashed
 
Boil the chicken in a medium-sized pot of water, salt to taste.
 
While chicken is boiling chop the onion to add to the chicken later.
 
Take the Pinto beans and mash them up - if store-bought, warm them up as well.
 
When the chicken is cooked, shred it.
 
Heat a saucepan and add some oil.  When hot add the onions and sauté.  Add the chicken and the El Pato sauce, just enough to coat, not too thick.  Add a few dashes of cumin and season with salt to taste.  Cook in saucepan for about 10-15 minutes until it is hot.
 
With the chicken ready and beans mashed, fry the huarache in a bit of oil in a pan.
 
Assemble the huaraches by taking one just fried, spread a layer of beans on top.  Then top with chicken, avocado, onions and then sprinkle some Queso fresco or cheddar on top.
 
Top the huaraches with spinach and radicchio leaves. 
 
Drizzle with sour cream .
 
Serve with salsa!
 
Huarache Recipe:
 
2 cups dehydrated masa flour (corn tortilla flour)
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups fat-skimmed chicken broth
 
In a bowl, stir the masa flour, baking powder, salt and broth until the dough holds together well, add a little water if needed.
 
Divide the dough into 4 equal portions.  Shape each portion into a 6-inch long log onto a sheet of waxed paper.  Pat each log into a 1/8-inch thick oval, about 4-inches by 6-inches.
 
If prepared ahead, stack with waxed paper, wrap airtight and refrigerate for up to 2 hours.

        



 

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