Huaraches de Carne Asada

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With Salsa Roja (Red Chile Sauce) Included

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 139

Ingredients

For Salsa Roja:

10 dried guajillo chili peppers
6 dried árbol chili peppers
2 cups boiling water
3 cloves garlic peeled
2 plum or Roma tomatoes core removed
1 small onion peeled and cut in half
1 tsp kosher salt

For Huaraches de Carne Asada:

1-1 ⁄2 cups masa harina
1-1 ⁄2 tsp kosher salt
1 cup warm water
1 ⁄2 cup plus 2 Tbsp avocado or canola oil
1 cup salsa roja see recipe above
2 oz Cotija cheese grated
1 seven-ounce flat iron or hanger steak
Salt and pepper
1 medium onion peeled and cut into 1/4-inch thick slices
1 thirty-ounce jar sliced nopales drained and rinsed
1 ripe avocado pitted, peeled, and sliced into thin half-moons
2 Tbsp chopped fresh cilantro leaves
1 lime sliced into 4 wedges for serving

Instructions

Salsa Roja Instructions

In a large skillet over medium-high heat, add the guajillo and árbol chilis and toast until fragrant, turning over, approximately 1 minute.
Transfer the chilis to a bowl and cover with the boiling water. Set this aside until the chilis have softened, approximately 20 minutes.
Strain the chilis into a sieve with a bowl to catch the soaking water. Set the water aside. Remove the stems and seeds of the chilis. Place the chilis and 1 cup of the soaking liquid in a blender or bowl of a food processor.
Place the skillet over high heat. Add the garlic, tomatoes, and onion to the pan. Cook, turning a few times, until everything is slightly charred on all surfaces. Remove the garlic at about 6 minutes, the onions at approximately 10 minutes, and the tomatoes at 15 minutes. Place all in the blender or food processor.
Add the salt and blend or process until you have a thick, red purée, approximately 2-1/2 minutes. Transfer to a glass jar and store in the refrigerator until ready to serve.

Huaraches de Carne Asada Instructions:

In a large mixing bowl, add the masa harina, salt, and warm water. Stir until the ingredients are well combined. Using clean hands, knead the dough until it is smooth and no longer sticky, approximately 2 minutes. Divide the dough into 4 equal pieces. Shape and flatten the dough pieces into ovals that are 7-inches long and 1/4-inch thick.
In a large skillet (preferably cast-iron) over medium-high heat, warm 1 tablespoon of the oil. Add 1 huarache to the skillet and fry until golden brown and slightly blackened on the bottom, approximately 3 minutes. Turn over and spoon 1/4 cup of the salsa roja and 1/2 ounce of the cheese on the huarache. Continue cooking until slightly blackened on the bottom and cooked through, approximately 2 minutes. Transfer to a warm serving platter.
Repeat the above step three more times until all the huaraches are cooked. Alternatively, cook all 4 huaraches at once with 1/4 cup of oil on a flat griddle.
Return the skillet to high heat and add 4 tablespoons of oil. Season the steak with salt and pepper. Add the steak to the skillet and cook, flipping over once, until browned on both sides and cooked through, approximately 6 minutes. Remove the steak to a cutting board and allow it to rest while you cook the onion and nopales.
To the hot skillet, add the remaining oil and onion slices. Cook, stirring often until just softened, approximately 5 minutes. Add the nopales, and cook until heated through, approximately 2 minutes longer.
Slice the steak very thinly across the grain. Place the sliced steak on each prepared huarache.
Add the nopales and onions on top of the steak slices. Finish each huarache with slices of avocado and a sprinkling of cilantro. Serve immediately with a lime wedge next to each huarache de asada.

Nutrition