Huaraches de Suadero

Ingredients

• 1.5 lbs beef shoulder, cut into 2-inch chunks
• ½ medium yellow onion, halved
• 3 whole garlic cloves
• 1 to taste salt and pepper
• 2 cups masa harina (corn flour)
• 1.25 cups warm water
• ¾ cup refried beans
• ½ cup crumbled queso fresco or cotija cheese
• 1 set fresh cilantro, shredded cabbage, lime wedges (for serving)

Instructions

1. 1

   Place beef chunks, onion half, and garlic cloves in a pot. Cover with water, add salt and pepper, and bring to a boil over high heat.

2. 2

   Reduce heat to medium-low and simmer, partially covered, until beef is very tender and shreds easily, ~35 minutes.

3. 3

   Drain beef, discard aromatics, and shred meat with two forks. Season with salt and pepper; set aside.

4. 4

   Mix masa harina with warm water until a soft, pliable dough forms, like Play-Doh. Rest 5 minutes.

5. 5

   Divide dough into 8 portions. Roll each into a ball, then flatten and stretch into a 5-inch oblong boat shape with slightly raised edges.

6. 6

   Heat 0.5 inch of oil in a large skillet over medium-high until a pinch of dough sizzles immediately when dropped in.

7. 7

   Fry huaraches 2–3 at a time, 2 minutes per side, until golden and crispy. Drain on paper towels.

8. 8

   Warm refried beans in a small skillet over medium heat, stirring often, ~2 minutes.

9. 9

   Spread a thin layer of warm beans onto each huarache, then top with shredded suadero.

10. 10

    Sprinkle cheese over the beef and serve immediately with cilantro, cabbage, and lime wedges on the side.

Tools you’ll need

• large pot with lid
• two forks
• bowl
• 12-inch skillet
• paper towels
• small skillet
• spatula

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