Huaraches con carne cordero

Huaraches con carne cordero

Mexican salsa rioja recipe

I reckon if anyone likes their homemade corn tortillas topped with delectables, they’d be pretty keen to tuck into one that’s the size of a shoe.

I guess it’s pretty fitting that these things are called huarache – which basically translates to ‘sandals.’

Huarache con queso y salsa - huarache with cheese and salsa

Huaraches originated in Mexico City and can be found – in a variety of forms – at the markets, in restaurants and out on the streets. It’s basically a shoe-sized (sometimes bigger) griddled oval of masa dough that’s a bit crisp on the outside and soft on the inside.

The simple ones are topped with red or green salsa and cheese, but the more complex huaraches have onions, cactus and some kind of protein like beef or offal.

Mexican salsa verde recipe

For the ones I’m showing you here, I’ve added a little achiote paste to my masa dough, turning it an almost terracotta colour. I’ve done both green and red salsa – a kind of yin and yang where one is spicy and the other is fresh and cooling.

Sol cerveza

You probably wouldn’t find lamb backstrap being loaded onto huaraches in Mexico, but let’s just say that was my preference when I made them. Beef is probably the more common meaty topping.

Or perhaps you may prefer some grilled tongue or stomach, just as you may find in Mexico? Either way, it’s a mighty fine snack that’s packed with flavour.

Huarache con carne cordero - huaraches with lamb

 

Print Recipe
Huaraches con carne cordero
Giant corn tortillas topped with salsa, grilled meat, cactus and cheese. This is my version of Mexican huarache con carne cordero.
Huaraches con carne cordero - huaraches with lamb
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Salsa rioja
Mexican salsa verde
Huaraches dough
Toppings
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Salsa rioja
Mexican salsa verde
Huaraches dough
Toppings
Huaraches con carne cordero - huaraches with lamb
Instructions
Salsa rioja
  1. Heat a griddle pan over high flame and lightly blacken the fresh chilli and tomatoes on all sides.
  1. Meanwhile, put the dried chillies (stems removed, and seeds removed if you don't like it too hot), onion and garlic into a small saucepan. Top with water and bring to the boil. Simmer for 1 minute then drain.
  2. Put the charred chilli, tomatoes and boiled chillies, onion and garlic into a food processor or blender. Toss in the oregano, salt and pepper and blitz until puréed. Refrigerate until needed.
Mexican salsa verde
  1. Put the onion, garlic and green chilli into a small saucepan. Top with water and bring to the boil. Simmer for 1 minute then drain well.
  2. If using fresh tomatillos, put them into the same pot as the onion, garlic and chilli, to soften.
  3. Toss the boiled and drained onion, garlic and chilli into a food processor or blender, along with the tomatillos, coriander and salt. Blitz until nicely puréed. Refrigerate until needed.
Dough
  1. Put the masa harina and salt into a large mixing bowl. Dissolve the achiote in the warm water, then pour the water into the masa. Mix it with your hand until a soft dough forms, then knead it for a minute or two. Cover and set aside until needed. No need to refrigerate.
To cook & assemble
  1. Heat a large pan over medium-high flame. Drizzle in a couple of tablespoons of oil and sauté the onion for about 1 minute, tossing frequently. Take the onion out and set it aside.
  2. Add a little more oil to the pan and gently sear the cactus strips on both sides. Be careful as they can spit when you first put them into the pan. Remove and set aside, as well.
  3. Season the lamb on both sides with salt and pepper, rub some oil over it and then sear it in the hot pan. Cook to your liking, but for a nice juicy bit of meat, only sear for about 2 minutes on either side - but it does depend on the thickness of the cut. Turn off the heat, take the lamb out of the pan and let it rest.
  4. Divide the masa dough in two (or 4 if you wish) and shape each into an oval. Either use your hands or a rolling pin, flatten each oval to 5 or 6 millimetres. If you're making two huaraches bear in mind you'll need a very large pan or hotplate to cook them.
  5. Heat a large pan over medium-high heat, swirl around about 2 tablespoons of oil then lay one or two (depends on the size of your pan) huarache in the pan. Cook for about 3 minutes to burnish the bottom nicely.
  6. Flip over the huaraches and immediately top with either the salsa rioja or salsa verde - or both - then scatter with the cheese.
  7. For the more elaborate lamb version, top the cheese with the cooked onion, cactus and sliced lamb.
  8. Garnish with the chopped charred green chilli, avocado and coriander leaves.
Share this Recipe
  • Both salsas will become staples for us! (Minus the garlic, of course) We love making our own tortillas, but it’s normal in this region!

  • Oh this is just my kind of food! I looks incredible!

  • Husnain Abbas

    looks incredible… looks great

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