Tomatillo Chicken Huaraches

Name: Tomatillo Chicken Huaraches
Yield: Serves 4 (Makes 4 huaraches)
Cuisine: Mexican
Ingredients: 3 cups (12 ounces), masa harina; 1¾ teaspoons, table salt, divided; 4 cups, boiling water, plus warm tap water as needed; 1 , (15-ounce) can pinto beans, rinsed; ¼ cup, chicken broth; 5 tablespoons, lard, divided; ½ , onion, chopped fine; ½ , jalapeño chile, stemmed, seeded, and minced; 2 , garlic cloves, minced; 1 teaspoon, ground cumin; 1 tablespoon, chopped fresh cilantro plus ¼ cup fresh cilantro leaves; 1 teaspoon, lime juice; 1 (2½-pound), rotisserie chicken, skin and bones discarded and meat shredded into bite-size pieces (3 cups); 3 cups, tomatillo salsa; 4 , radishes, sliced thin; 4 ounces, queso fresco, crumbled (1 cup)

1 comment

Generously sized and utterly delicious, huaraches are named for their doppelgänger, the iconic huarache woven leather sandal.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES4 (Makes 4 huaraches)

TIME1½ hours, plus 30 minutes resting

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

The hearty huaraches of Mexico City consist of masa dough filled and topped with varying proteins, vegetables, cheeses, and sauces. This version features a stuffing of rich refried beans with a topping of shredded chicken mixed with tomatil...

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