28 June 2011

Huarache {My Version of the Mexican Dish}

Huarache purest will kill me. I know this. So I should say up front that this dish was inspired by a vegetarian Huarache I had in Minneapolis at a establishment called Los Ocampo. Huarache really is a Mexican dish, which originated in the early 1930s, that is oblong in shape with a masa base with different toppings (depending on where you go and what you order). My "Huarache" has a tortilla base. I like to believe it's healthier than the Huarache I devoured at the restaurant. Health concerns aside, what makes this dish so good...
is the freedom you get when making it. You can add or subtract anything you'd like. My "Huarache" recipe is just my idea of a accumulation of deliciously edible ingredients. But a variation with beef or a white fish, rice instead of refried beans, and any vegetable you desire would be equally as plausible and good. This dish can be as expensive or cheap as you would like. Huarache is simply what you make it.

Huarache {My Version of the Mexican Dish}
Serves 12
inspired by Los Ocampo

12 white small round Tortillas
1 sliced Green Pepper
1 small chopped Zucchini
1 small chopped Yellow Squash
4 oz sliced Mushrooms (optional)
1 can (15 oz) Whole Corn
1 small minced Anaheim Pepper
1 can (10 oz) Enchilada Sauce (green or red)
2 cans (16 oz each) Vegetarian Refried Beans
Olive Oil
Fresh Cilantro
1 diced avocado (optional)
Tomato Salsa (optional)
Fresh Basil (optional)

Preheat the oven to 325 degrees. Evenly coat a wok or deep saute pan with olive oil. Heat oil for 1-2 minutes on medium heat. Add the Green Pepper, Zucchini, Squash, Mushrooms, Corn and Pepper to the pan. Stir the ingredients thoroughly, then let heat until tender, about 10-20 minutes-stirring occasionally.

In a pot heat the Refried Beans on medium until hot, about 10-15 minutes minutes. Stir consistently so they do not stick to the pot.

In another pot heat the Enchilada Sauce on medium-low until hot, about 10-15 minutes. Do not let the the sauce come to a boil, as it will start to create a skin on top.

In the meantime, chop or tear as much fresh Cilantro and Basil you would like to have as an option for your family to place on top of their individual Huarache, and place it in a bowl. Dice the Avocado and place on a small plate as an accompaniment for the Huarache (like the Cilantro and Basil), and place some Salsa in a small bowl for the table.

When the Vegetables, Refried Beans, and Enchilada Sauce are hot, place six Tortillas on a cooking sheet. Put the Tortillas in the oven and heat them for 1-2 minutes (any longer and the Tortillas will become very hard and difficult to cut with a knife).

Remove the Tortillas when hot and put them on each persons individual plate. First spread the Refried Beans on the Tortilla. Next spoon on the Enchilada Sauce. Top off the Tortilla with the Vegetable mixture. Serve immediately, and provide the Cilantro, Basil, Salsa, and Avocado as accompanying optional "condiments."



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