Yes, you can make your own huaraches from scratch! Top them with pickled cactus strips and jalapeño white cheddar for the win.
What You Need
Original recipe yields 12 servings
2-1/4 lb. corn masa
3 tablespoons lard, melted
1 tablespoon CALUMET Baking Powder
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/3 cup milk
1 jar (30 oz.) pickled cactus strips, drained
1 pint grape tomato es, finely chopped
10 KRAFT Big Slice Jalapeño Cheese Slice s, chopped in pieces
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Let's Make It
In a large bowl, place masa, lard, baking powder, flour and salt. Mix with hands. Add milk in small increments and continue to mix with hands. Knead the dough until malleable and does not stick to hands.
COVER bowl with plastic wrap. Take a piece of masa, about the size of a lemon and form a cylinder with the palms of your hands. Place masa cylinder between two plastic sheets and press flat with a tortilla press or rolling pin to 1/8” thick. With a small knife, trim rough edges of huarache for a cleaner finish (optional).
HEAT comal, grill pan or skillet over low-medium heat. Place huarache on hot skillet and cook for 2 minutes on each side or until masa begins to slightly burn. Remove and place on a plate and cover with cloth napkin. Repeat with the rest of the dough until all dough has been used.
In a medium saucepan, heat cactus strips for 5 minutes. Spoon 4 tablespoons of cactus strips on each huarache, sprinkle with pieces of cheese and sprinkle with chopped grape tomatoes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.