He Toluca style huarache It is much more than just a snack because it is a living example of it Mexican gastronomywhere blue corn, beans and cacti have been growing for many years. Its elongated shape, crunchy texture and deep flavor make it a dish that combines territory, memory and everyday cuisine.
Unlike more commercial versions, this preparation preserves craft processes such as nixtamalization and scraping the huarache on the comal. Each step corresponds to a technique that seeks a balance between firmness, flavor and resistance to the combination of the ingredients.
In this recipe the focus is on Basic products of the Mexican corn field. Without excesses, the Toluqueño Huarache shows that the traditional cuisine It remains valid thanks to its simplicity and its ability to nourish culture.
This recipe is by Rafael Mier and the step-by-step instructions can be found on the Larousse Cocina web portal. It is quick and easy to prepare as it only takes about an hour and 30 minutes to prepare. In the end the total output will be six huaraches.
refried beans
- 500g black beans, cleaned, soaked overnight and drained
- 3 liters of water
- 1 onion
- 1 garlic clove, peeled
- Salt to taste
- 3 sprigs of epazote
- 2 tablespoons oil or lard
Prepared nopales
- 1 tablespoon oil
- 1 sliced onion
- 10 nopales, cut into short strips
- chopped coriander, to taste
- Salt to taste
Huaraches
- 750 g blue corn, nixtamalized
- Salt to taste
Ready
- enough chopped coriander
- enough grated cream cheese
- red sauce to taste
refried beans
- Place a pot on the stove and add the beans, water, half the onion and the garlic clove. Cook the beans until soft and season with salt. If necessary, add some water during the process. At the end of cooking, add a few sprigs of epazote
- Chop the remaining onion and heat the oil or butter in a frying pan over medium heat. Add to the pan and fry for a few minutes.
- Pour the beans into the pan with a little broth and leave on the stove for a few minutes.
- Using a bean masher, mash the beans until a paste forms. Stir constantly until slightly dehydrated or slightly thickened. Remove from heat and let cool
Prepared nopales
- Heat the oil in a saucepan over medium heat, add the onion and fry for a few minutes.
- Add the sliced nopales, season with salt and cover. Keep the nopales over medium heat for 5 minutes, moving them around to prevent them from sticking. Remove from heat and let cool
Huaraches
- Grind the nixtamalized corn kernels in a hand mill or food processor so that you get a thick particle dough. Knead, adding a little salt and a little water if necessary
- Form the dough into a large oval weighing about 120 grams and flatten it until you get an oval measuring 30 x 20 centimeters and 1 inch thick.
- Cook the huarache on a comal over medium-high heat for a minute, remove and place on a clean towel.
- Using a spoon or spatula, scrape and remove the raw dough that is on the top and save the scraped dough for making new huaraches. This process must be carried out very carefully to avoid breakage
- Place the scraped huarache face down on the comal, let it cook for a few seconds, then flip it over. Place a heavy object made of clay, wood, or a clean brick on top of the huarache to prevent it from deforming. Leave the huaraches on the comal until they are completely golden brown and crispy. Repeat the previous three steps with the remaining dough and set aside.
Ready
- Sprinkle a tablespoon of refried beans on each huarache, add nopales stewed with onions and finish with enough coriander and grated cream cheese. Serve with a red sauce to taste.
The black beans Chilled dishes add depth and creaminess to the dish. They are slowly cooked with onions, garlic and epazote to allow the flavors to concentrate.
From a nutritional perspective, beans are an important source of plant protein, fiber and minerals such as iron and magnesium. Its regular consumption promotes digestion and helps maintain stable energy levels.
The NopalesThey balance it all out with freshness and lightness. When sautéed with onions, they retain a soft texture and crisp flavor that contrasts with the intensity of the beans and corn.
The combination of beans, nopales, cream cheese, cilantro and red sauce create layers of flavors that represent different regions and traditions of the country.
This dish shows that traditional cuisine is not static as it adapts to the current pace without losing its essence.
Any huarache made at home or at a market is a possibility preserve culinary knowledge.
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