Huaraches

Notes: If making ahead, cover and chill the masa dough up to 2 hours. If you find full-size huaraches hard to turn on the griddle, make them half as big and divide toppings equally.

Yield: Makes 4 servings

Ingredients

• 2  cups  dehydrated masa flour (corn tortilla flour)
• 1  teaspoon  baking powder
• 1/4  teaspoon  salt
• 1 3/4  cups  fat-skimmed chicken broth
• 1  can (15 oz.) refried beans
• Topping (choices follow)
• -Cilantro Chicken Topping
• -Beef and Chili Topping
• -Chili Pork Topping
• -Mushroom Topping
• 2  cups  shredded cabbage
• 1/2  cup  tomato or green tomatillo salsa
• 1/4  cup  crumbled cotija or feta cheese
• 1/4  cup  nonfat or reduced-fat sour cream
• Salt and pepper

Preparation

1. In a bowl, stir masa flour, baking powder, salt, and broth until dough holds together well, adding a little water if needed.

2. Divide dough into 4 equal portions. Shape each portion into a 6-inch-long log on a sheet of waxed paper. Pat each log into a 1/8-inch-thick oval, about 4 by 8 inches. (If shaped ahead, stack with waxed paper, wrap airtight, and refrigerate up to 2 hours.)

3. Place a griddle or 2 frying pans (10 to 12 in.) over medium-high heat. When pan is hot, flip masa dough onto pan and peel off paper. Cook until bottom of masa is light brown, about 3 minutes. Use a wide spatula to turn huaraches over.

4. Spread about 1/4 of the beans over each huarache. Cover beans with 1/4 of the chicken topping. Cook until huarache bottoms are lightly browned, 2 to 3 minutes. With a wide spatula, transfer to plates.

5. Top huaraches equally with shredded cabbage, salsa, cheese, sour cream, salt, and pepper to taste.

Nutritional analysis per huarache without topping.

Nutritional Information

Calories:

392 (11% from fat)

Protein:

19g

Fat:

4.7g (sat 1.6)

Carbohydrate:

72g

Fiber:

5.1g

Sodium:

1040mg

Cholesterol:

5.5mg