Country Boys' Chorizo Huaraches From 'New York À La Cart'

  1. Heat a large cast-iron skillet on high for about 5 minutes. Remove chorizo from their casing and add to the pan. Reduce heat to medium-high and fry chorizo, breaking it into small pieces with a spatula as it cooks. Cook until browned and crispy, about 5 minutes. Remove from heat and drain off grease. You can reserve grease to fry huaraches, if desired.
  2. Place the masa harina in a large bowl and mix with salt. Slowly add about 2 1/4 cups water and mix with hands to reach right consistency. The dough should be soft but not sticky, and you may need to use more or less water. Form 6 roughly palm-size, egg-shaped balls. Press your fingers into the center of each one by hand into circles to form a deep trench in the center so the ball of dough resembles a canoe.
  3. Add 1/2 teaspoon of beans to the middle of each ball of dough and pinch the dough to seal and restore the egg shape. Place dough on a large sheet of plastic wrap and press gently to flatten then cover with another large sheet of plastic wrap and use a rolling pin, to stretch the stuffed dough to form a large oval about 1/4-inch thick.
  4. Add 1 to 2 tablespoons of vegetable oil (or reserved chorizo grease) to a flat grill or large cast-iron skillet and heat over medium-high for one minute. Carefully place huarache onto heated surface for about 3 minutes, flip over, and grill for another 2 minutes or until both sides are golden brown.
  5. Spread with a couple of tablespoons of remaining refried beans. Top with chorizo, chopped lettuce, tomato, onion, cilantro, and cotija cheese.

chorizo, salt, beans, vegetable oil, head iceberg lettuce, tomatoes, white, fresh cilantro, cotija cheese

Taken from www.seriouseats.com/recipes/2013/04/country-boys-chorizo-huaraches-from-new-york-a-la-cart-recipe.html (may not work)

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