Huaraches

1. 1
   pressure cook · ~20 min

   Cook the beans.

   1.Add soaked and drained pinto beans to a pressure cooker with 3 cups water, quartered onion, and garlic cloves.

   2.Pressure cook on high heat until the first whistle, then reduce heat and cook 15 minutes.

   3.Let pressure release naturally. Drain beans, reserving the cooking liquid. Discard onion and garlic.
2. 2
   prep · ~10 min

   Season the steak.

   1.Pat skirt steak dry with paper towels.

   2.Season both sides with salt, pepper, and ground cumin.

   3.Let rest at room temperature while you prepare the other components.
3. 3
   mix · ~5 min

   Make the fresh salsa.

   1.Combine diced tomatoes, diced onion, minced jalapeño, and 3 tbsp chopped cilantro in a bowl.

   2.Add lime juice and a pinch of salt. Stir well.

   3.Set aside to let flavors meld.
4. 4
   knead · ~5 min

   Prepare the masa dough.

   1.Combine masa harina and a pinch of salt in a mixing bowl.

   2.Gradually add warm water while mixing with your hands until a soft, pliable dough forms.

   3.Knead gently for 2 minutes. The dough should not crack at the edges when pressed.

   TIPIf the dough feels dry and cracks, add water a tablespoon at a time. If sticky, add a sprinkle of masa harina.
5. 5
   saute · ~7 min

   Make the refried beans.

   1.Heat 1 tbsp oil in a skillet over medium heat.

   2.Add the cooked beans and a pinch of salt.

   3.Mash the beans with a potato masher while cooking, adding reserved bean liquid a little at a time until creamy.

   4.Cook, stirring, until the beans are thick and spreadable, about 5 minutes.
6. 6
   prep · ~8 min

   Shape the huaraches.

   1.Divide the masa dough into 4 equal balls.

   2.Line a tortilla press with plastic wrap on both plates.

   3.Place one ball in the center and press gently into an oval shape, about 6 inches long and ¼ inch thick.

   4.Pinch the edges slightly upward to create a shallow rim.
7. 7
   fry · ~24 min

   Cook the huarache bases.

   1.Heat a cast iron skillet or comal over medium-high heat. Brush lightly with oil.

   2.Carefully transfer one masa oval to the hot skillet.

   3.Cook until golden and lightly charred on the bottom, about 3 minutes.

   4.Flip and cook the other side until crisp and cooked through, another 3 minutes.

   5.Repeat with remaining dough, adding more oil as needed.

   TIPDon't overcrowd the skillet — cook one or two at a time for even browning.
8. 8
   grill · ~10 min

   Grill the steak.

   1.Heat a grill pan or outdoor grill to high heat.

   2.Grill the skirt steak for 3 to 4 minutes per side for medium-rare.

   3.Transfer to a cutting board and rest for 5 minutes.

   4.Slice the steak thinly against the grain.

   TIPSlicing against the grain is essential — it keeps the steak tender rather than chewy.
9. 9
   assemble · ~5 min

   Assemble the huaraches.

   1.Spread a generous layer of refried beans on each huarache base.

   2.Arrange sliced steak over the beans.

   3.Spoon fresh salsa on top.

   4.Sprinkle with crumbled queso fresco and garnish with extra cilantro.

   5.Serve immediately with lime wedges on the side.

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