Huaraches de Bistec con Salsa Borracha y Nopalitos Asados (Steak Huaraches with Drunken Sauce and Grilled Cact

Huaraches de Bistec con Salsa Borracha y Nopalitos Asados (Steak Huaraches with Drunken Sauce and Grilled Cact ingredients

• 2 cups Masa harina
• 1.5 cups Warm water
• 1 tsp Salt
• as needed Vegetable oil
• 1 cup Refried beans, warmed
• 1 lb Flank or skirt steak
• 1 tbsp Olive oil
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 0.5 tsp Cumin, ground
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 5 Tomatillos, medium
• 2-3 Serrano peppers
• 1 Garlic clove
• 0.25 White onion
• 0.25 cup Cilantro, fresh
• 0.5 cup Beer (lager or pale ale)
• 0.5 tsp Salt
• 2 Fresh nopal paddles, large
• 1 tbsp Olive oil
• 1 tbsp Lime juice
• 0.25 tsp Salt
• 0.25 cup Cotija cheese, crumbled
• 0.25 cup White onion, finely diced
• 0.25 cup Fresh cilantro, chopped
• 1 Avocado, sliced

How to make Huaraches de Bistec con Salsa Borracha y Nopalitos Asados (Steak Huaraches with Drunken Sauce and Grilled Cact

1. Prepare the Huaraches dough: In a large bowl, combine 2 cups masa harina and 1 tsp salt. Gradually add 1.5 cups warm water, mixing until a soft, pliable dough forms. Add more water if needed, one tablespoon at a time. Cover the dough with a damp cloth and let it rest for 15 minutes.
2. While the dough rests, prepare the Salsa Borracha: Place the 5 tomatillos, 2-3 serrano peppers, 1 garlic clove, and 1/4 roughly chopped white onion in a dry skillet or on a baking sheet under a broiler. Cook until charred and softened, turning as needed (about 10-15 minutes).
3. Transfer the charred vegetables to a blender. Add 1/4 cup fresh cilantro, 1/2 cup beer, and 1/2 tsp salt. Blend until smooth. Set aside.
4. Prepare the Nopalitos Asados: Heat 1 tbsp olive oil in a skillet or on a grill pan over medium-high heat. Add the 2 diced fresh nopal paddles. Cook for 8-10 minutes, stirring occasionally, until tender and slightly browned. Season with 1 tbsp lime juice and 1/4 tsp salt. Set aside.
5. Prepare the steak filling: Pat the 1 lb flank or skirt steak dry. Season liberally on both sides with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the seasoned steak for 3-5 minutes per side for medium-rare, or to your desired doneness.
7. Remove the steak from the pan and let it rest for 5-7 minutes on a cutting board. Once rested, slice the steak thinly against the grain, then chop it into small, bite-sized pieces. Keep warm.
8. Form the Huaraches: Divide the masa dough into 8 equal portions. On a piece of plastic wrap or parchment paper, flatten one dough portion into an oval shape about 6-8 inches long and 3-4 inches wide, about 1/4 inch thick. Repeat with remaining dough.
9. Heat about 1 inch of vegetable oil in a heavy-bottomed pan or cast-iron skillet to 350°F (175°C). Carefully fry each huarache for 2-3 minutes per side until golden brown and cooked through. Drain on paper towels.
10. To assemble each huarache: Spread a generous layer of 1 cup warmed refried beans over the warm fried masa base. Top with the chopped steak, then a portion of the grilled nopalitos.
11. Drizzle generously with the Salsa Borracha. Garnish each huarache with 1/4 cup crumbled Cotija cheese, 1/4 cup finely diced white onion, 1/4 cup chopped fresh cilantro, and a few slices of 1 avocado. Serve immediately.

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