Скачать с ютуб LEARN HOW TO MAKE AUTHENTIC MEXICAN HUARACHES {BEAN-FILLED MASA CAKES IN THE SHAPE OF A SANDAL} в хорошем качестве

LEARN HOW TO MAKE AUTHENTIC MEXICAN HUARACHES {BEAN-FILLED MASA CAKES IN THE SHAPE OF A SANDAL}

ORDER YOUR VEGETARIAN MEXICAN COOKBOOK, PLANT POWERED MEXICAN HERE: https://amzn.to/3mfjnpy IF YOU'VE NEVER HAD A HUARACHE...HAVE YOU EVEN LIVED?! This plant-based Huaraches recipe takes you step-by-step through how to make these heavenly bean-filled masa cakes topped with tomatillo salsa, sautéed squash blossoms, and chipotle aioli. Gluten-free and vegan-adaptable! INGREDIENTS for the huaraches: 2 cups masa harina 1/2 teaspoon kosher salt 1-2 cups water Scant cup of refried beans or 1 (15-ounce) can of pinto beans, drained, rinsed, and mashed with a potato masher 3 tablespoons olive oil 1 recipe Tomatillo-Avocado Salsa for the chipotle aioli: 1/2 cup mayonnaise] (use vegan [mayonnaise to make this a vegan recipe) 2-3 chipotles in adobo, minced (depending on how spicy you like things) 2 cloves garlic, minced 2 teaspoons lime juice 1/2 teaspoon kosher salt for the squash blossoms: 3 tablespoons olive oil 1 1/2 white onions, sliced (use the other half to make the tomatillo salsa) 9 cloves garlic, sliced 12 ounces squash blossoms, stems removed and cleaned INSTRUCTIONS Make the masa. Combine the masa harina and salt in a large bowl. Add the water, starting with 1 cup and mix to form a dough. Continue adding water until a soft, smooth dough forms. The dough should be tacky but not sticky or cracking. Knead the dough for two minutes to really hydrate the flour. Divide the dough. Divide the dough into 6 equal portions, about 4 ounces or 1/2 cup each. Cover with plastic wrap to prevent from drying out. Fill with beans. With wet hands pat one of the pieces of dough into a thick circle about the size of your hand (about 4-5 inches wide). Top with about a tablespoon of beans, spread out leaving about 1/2-inch border. Roll up. Fold the dough around the beans like you're closing a taco and pinch the ends together to seal, then roll into a thick cylinder or cigar shape. Press thin. Either using a tortilla press or a rolling pin (or a huarache press, if you have one), place the dough between two pieces of thin plastic (like the produce bags from the grocery store) and press to flatten slightly with your hand. Press down gently with a tortilla press or set on a counter and roll with a rolling pin until it is about 1/2-inch to 1/4-inch thick. Some beans may squeeze out, that's okay. Wipe off the plastic with a paper towel in-between uses. Cook huaraches. Heat a comal or heavy skillet over medium-high heat until hot, but not smoking. Remove the top piece of plastic from the huarache. Wet hands and flip huarache over to your right hand. Remove other piece of plastic and swiftly flip huarache onto hot comal. Let cook undisturbed until a crust forms and it easily removes from the comal, about 2-3 minutes. Flip and cook on the other side. Repeat with remaining dough and beans. At this step you can let the huaraches cool, wrap tightly and refrigerate for up to 5 days. Make the chipotle aioli. Combine all ingredients in a small bowl. Taste and add more lime juice or salt if needed. Make the squash blossoms. Heat oil in a large frying pan over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown. Add garlic and cook another minute. Add squash blossoms, season again with salt and pepper and stir until just starting to wilt, about a minute more. Cover and remove from heat. Fry the huaraches. Heat a tablespoon of olive oil in a large frying pan over medium-high heat. Add 1-2 huaraches (as many as will fit in a single layer) and lightly fry on both sides until crisp, golden brown and warmed through. Keep warm in a low oven while you fry the rest. Assemble and serve. Spread tomatillo salsa over the bottom of each huarache, divide squash blossoms evenly between them, drizzle chipotle aioli over the top and serve! NOTES Huaraches can be cooked (but not fried), cooled, then wrapped tightly and refrigerated for up to 5 days or frozen for up to 3 months. /////////////////////////// If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! ////////////////////////// My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors! I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food. Find out more here: https://www.holajalapeno.com/huarache... HIT SUBSCRIBE, follow ¡Hola! Jalapeño and never miss a recipe! Instagram:   / holajalapeno   Pinterest:   / holajalapeno   Website: https://www.holajalapeno.com Newsletter: https://www.holajalapeno.com/newsletter/ YOU ARE WATCHING:    • LEARN HOW TO MAKE AUTHENTIC MEXICAN H...