This recipe for huaraches calls for making them full-size, but you can make them half as big for easier turning on the griddle. Just divide the toppings equally over all. If making ahead, cover and chill the masa dough up to 2 hours.
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- Calories: 392
- Calories from fat: 11%
- Protein: 19g
- Fat: 4.7g
- Saturated fat: 1.6g
- Carbohydrate: 72g
- Fiber: 5.1g
- Sodium: 1040mg
- Cholesterol: 5.5mg
- 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
- 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.
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