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Huaraches are my new favorite Mexican street food. But what's a huarache you ask? Picture a slightly thick, massively oversized homemade tortilla. Then picture this tortilla stuffed with refried beans. Then add more beans, spicy chorizo, cheese, lettuce, salsa, and tomatoes on top. Make it hot. Make it crisp. Make it over-the-top. And, thanks to Alexandra Penfold and Siobhan Wallace's new book, New York à la Cart, you can make this version, from Red Hook's popular Country Boys truck, in your own kitchen.
Why I picked this recipe: I'd never heard of huaraches before reading this book, but how can you go wrong with pan-fried masa, refried beans, chorizo, and cheese?
What worked: The combination of flavors and textures here is dynamite, and would make a perfect hangover helper, especially when topped with a fried egg.
What didn't: I never really got the hang of rolling these out without leaking beans in some places. Still, it didn't matter much for the final result. I did find it easier to stuff when the masa dough was on the wetter side (still not sticky). You'll need to play around a bit to find your groove.
Suggested tweaks: The Country Boys truck also serves a version of these huaraches with melted mozzarella cheese (or queso oaxco)—simply add the cheese to the huarache once it is flipped and let it melt before adding toppings. This version would be especially suitable for a vegetarian version without the chorizo.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, Berkeleyside NOSH, and blogs at cookingwolves.wordpress.com.