Huaraches with Poblanos, Red Peppers, and Queso Fresco

Name: Huaraches with Poblanos, Red Peppers, and Queso Fresco
Yield: Makes 6 huaraches, Serves 4 to 6
Cuisine: Mexican
Ingredients: 3 tablespoons, vegetable oil; 2 , poblano chiles, stemmed, seeded, and cut into ¼-inch-wide strips; 2 , red bell peppers, stemmed, seeded, and cut into ¼-inch-wide strips; , Salt; 2 cups (8 ounces), masa harina; 1 3/4 cups hot tap, water; 3/4 cup vegetarian refried, pinto beans, warmed; 1 1/2 ounces, queso fresco, crumbled (⅓ cup); 1 recipe, Quick Pickled Shallots and Radishes

6 comments

These Mexican masa cakes are delicious and easy to make.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVESMakes 6 huaraches, 4 to 6

TIME1½ hours

Huaraches with Poblanos, Red Peppers, and Queso Fresco

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

A popular dish in Mexico City, huaraches are thick, oblong corn cakes topped with beans, lettuce, and salsa. The huaraches themselves are easy to make: A simple masa-based dough is pressed into cakes and cooked on both sides to create a gol...

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