Huaraches

Huaraches are oblong tostada-like open-faced sandwiches built on top of a thick, fried masa base. They get their name from the similarly shaped sandal of the same name. ("Huarache sandals too").

To make these, I didn't actually fry the masa, though I might next time since that seems tastier. I rolled out what amounted to a thick tortilla and cooked it like you would a tortilla on a hot, dry grill until firm and crispy. It worked well, and lacking a tortilla press, I see the thicker huaraches as an attractive option for homemade Mexican.

2 cups masa harina
1 1/2 cups water

Combine the water and masa harina in a large bowl. When it begins to come together, turn it out onto a clean counter top and knead it into a ball. Wrap in plastic and let rest while you prepare the rest of your huarache toppings. (Mine below.)

Unwrap the masa and cut into about 6-8 pieces. Roll huaraches out on a piece of parchment paper until about 1/4 inch thick, mending the sides with your fingers. Cook on a hot, dry griddle until crisping. That should take about 2-3 minutes per side.

Top and serve.

Black Beans
1 small onion, chopped
1/2 red bell pepper, chopped
1 jalapeño, seeded and finely chopped
2-3 cloves garlic, chopped
olive oil
red pepper flakes
2 cups cooked black beans
water
salt

In a medium pot over medium heat, saute the onion, peppers, and garlic in a tablespoon or two of the oil until softened. Stir in red pepper flakes to taste and cook for 30 seconds more. Add the beans, along with a little water to loosen them in the pot. Turn the heat down to medium-low and cook, stirring, for 10 minutes or so, until the beans have thickened but not totally broken down. Season to taste with salt.

Guacamole
1 small clove garlic
salt
1 small onion, finely chopped
1 jalapeño, seeded and finely chopped
3 ripe avocados
1/4 cup fresh cilantro, chopped
lime juice (1-3 limes, depending on their size)
red pepper flakes

Mince the garlic, then pour a small amount of coarse salt onto it. Using the edge of your knife mash the garlic into the salt to form a paste. (If that doesn't make sense, check out this helpful video).

Place the garlic, onion, and jalapeño in the bottom of a large mixing bowl. Scoop the avocado flesh into the bowl and mash using a fork. Stir in the cilantro, lime juice, more salt, and red pepper flakes to taste.

To keep this for more than a couple hours, place plastic wrap directly onto the guacamole and refrigerate.

Plantains
1 ripe plantain
1 tablespoon grapeseed oil
salt

Remove the plantain from its skins. Slice crosswise into pieces.

In a medium pan over a low flame, heat the oil. Add the plantain pieces. Leave them alone to brown for 3-5 minutes or so. Flip. Repeat.

Sprinkle with salt before serving.