Top with beef, romaine, onion, cilantro, and cheese. Cover each one with a layer of warm refried beans. Preheat the griddle (or heavy skillet) to medium heat. Be sure to only use the water necessary to form a small ball of dough. Add the chopped steak and cook, stirring frequently for about 6 to 10 minutes or until meat is no longer pink. Instructions Using a large bowl, combine the masa harina, water, and salt (if using). Heat the remaining oil in a 10-inch non-stick skillet over medium-high heat.In a small bowl, mix the sour cream and milk, stirring constantly for 1 or 2 minutes.Lightly brush each side using 1 tablespoon of oil and cook for 2 more minutes, or until crisp.Let cool slightly and then use your fingers to create a pinched-up rim around the edges. Flip huaraches food to the other side and cook it for 1 minute. Once the bottom is slightly brown you can flip it over to the other side for the cook. After around brief, you’re set up to cook your huaraches food. Transfer to a 12-inch nonstick skillet over medium-low heat and cook for about 8 to 10 minutes or until charred black specs appear on both sides, turning once. Put oil in a colossal skillet and warm it for 1 second. The menu offers, Quesadillas (like 5 - 6 options ingredients to choose. With wet hands, flatten each ball to form thick elongated tortilla patties or “huaraches” of about 4 inches long and 1/4 inch thick. It is delicious, for my is the best place to go and eat authentic Mexican dishes. Divide the masa into 8 equal balls and place them on wax paper.
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