Beef Huarache

Instructions

1. 1
   Prepare the beef: Simmer the beef with onion and salt until tender enough to shred. Blend the rehydrated guajillo chilis with garlic and a splash of broth; strain this red sauce over the shredded beef in a pan and cook over medium heat for 10 minutes until moist but concentrated.
2. 2
   Take a portion of corn masa (roughly the size of a large golf ball) and roll it into an oval shape in your hands. Indent a shallow trough down the center lengthwise.
3. 3
   Place a neat tablespoon of thick refried black beans directly into the center trough. Fold the outer masa over the beans, sealing them completely inside the dough.
4. 4
   Using a tortilla press lined with plastic sheets or using your palms, gently flatten and elongate the stuffed ball into a long, uniform oval shape about 20-25 cm long, matching the classic sandal-sole outline of `Huaraches.png`.
5. 5
   Carefully peel the dough and place it onto a hot dry comal griddle over medium heat. Cook for 2 minutes per side until the dough lightens in color and sets firmly.
6. 6
   Transfer the griddled huarache into a pan with a splash of melted lard or vegetable oil, shallow-frying for 1 minute on each side to crisp up the edges beautifully.
7. 7
   Place the hot crisp masa base onto a clean white rectangular serving plate.
8. 8
   Spoon a generous, steaming layer of the seasoned marinated beef evenly across the entire length of the huarache.
9. 9
   Use a squeeze bottle or a spoon to draw thick, clean parallel zig-zag lines of white Mexican crema from side to side over the meat.
10. 10
    Shower the surface with crumbled cotija cheese and scatter the chopped cilantro leaves freshly across the middle.
11. 11
    Garnish the plate cleanly by placing lime wedges and a crisp pink radish slice in the upper corner right before serving hot.