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Huaraches with Black Olives and Monterey Jack Cheese
Oval cakes made from corn flour topped with refried beans, sliced black olives, and Monterey jack cheese.
servings: 6
total time: 45 minutes
recipe by: Frankie
Ingredients
- 2 cups masa harina
- 1/2 tsp salt
- 1 1/2 cups hot water
- 1 cup refried pinto beans
- 4 ounces Monterey jack cheese, shredded
- 1 cup shredded lettuce
- 1 cup sliced black olives
Directions
- Mix the masa harina and salt in a bowl. Add the hot water and stir until well combined. Knead the dough by hand for about 2 minutes until a soft and sticky dough is formed. Cover the dough with a wet towel and let sit for 5 minutes.
- Divide the dough into 6 equal size pieces and form into balls. Cover the balls with a wet towel. Working one at a time form a dough ball into a log shape. Place the dough between two pieces of parchment paper. Using a rolling pin or a heavy bottomed pan press the dough until it forms an 1/8-inch thick oval. Peel the parchment paper off the dough and set the dough aside covered with a damp towel to keep from drying out. Continue this process with the remaining dough balls.
- Heat a lightly oiled nonstick pan or a griddle over medium heat. When the pan is hot cook the dough until lightly browned, 8 to 10 minutes per side. Transfer the huaraches to a plate and set aside.
- Add the refried beans to the pan, cook and stir until heated through. Divide and spread the beans on one side of each of the huaraches then top with the cheese, lettuce, and black olives.
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