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Making Huaraches with Chorizo and Queso Panela

Chef preparing chorizo and salsa.

In January, Chef Rogelio Garcia from Auro taught us how to make huaraches with chorizo and queso panela on an induction cooktop. This recipe was taken from Chef Rogelio's book Convivir. 

Ingredients: 

  • 1 pound of Mexican Chorizo
  • vegetable or canola oil for cooking
  • 1/2 to 1 cup of refried beans
  • 1 and 1/2 cup of salsa verde con chiles de arbol
  • 1 cup queso panela
  • 1/2 cup of minced white onion mixed with 1/2 cup of fresh cilantro
  • 8 - 12 huraches 

Ingredients for huraches 

  • 2 pound of store bought masa and equal parts water
  • 1 and 1/2 teaspoon of kosher salt 

Ingredients for salsa verde con chiles de arbol 

  • 12 tomatillos
  • 1 small yellow onion
  • 4 arbol chiles
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • fresh lime juice
  • kosher salt
  • 1 bunch of cilantro 

Ingredients for refried beans

  • 1 teaspons of lard or oil of choice
  • 1/2 Spanish white oinion
  • 1 jalapeno, seeded and minced (optional)
  • 1 garlic clove
  • 3 cups of drained, cooked black beans
  • 1/2 to 1 cup of bean stock
  • kosher salt as needed 

Preparation

Make the sauce

In a saucepan, combine tomatillos, onions, arbol chiles, and garlic with water to cover. Bring to a simmer over medium heat for 10 minutes. Transfer to a blender and blend until its a puree. Reserve the water in the pan. 

In another saucepan, add oil and the blended salsa. Stir for 10 minutes and remove from heat. Let the salsa before adding salt and lime. 

Refry the beans

In a skillet, heat the lard over medium heat. Add onions and cook for 2-3 minutes until lightly browned. Add the jalapeno and garlic. Add the beans and stir until the beans simmer. Using a potato masher, mash the beans, adding 1/2 cup of bean stock, until they the consistency of a thick pancake batter is achieved. 

Make the chorizo

Remove any casing on the chorizo. Place a skillet over medium-high heat and add the chorizo, breaking it up with a wooden spoon. Stir often until it is cookedd through for about 20 to 25 minutes.

Prepare the huaraches

In a bowl, combine the masa, water, and salt and knead until it is blended well. Divide the masa in 8 to 12 equal portions and shape into balls. Using a lined tortilla press, shape each portion into a huarache. 

Transfer to a hot comal and cook for a minute on the first side. Flip and continue to cook for three minutes or until cooked through. The exterior will be crusty and the center will be cooked through.  

Assemble 

When the huaraches are ready, spread a layer of refried beans over the huraches. Sprinkle chorizo on top and drizzle with queso panela and salsa. Garnish with the onion and cilantro mixture and serve.