Carne Asada Huaraches

with Pico De Gallo and Cotija Cheese

25 min

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A fiesta of flavours, these Mexican street-style corn masa pancakes are fried until golden, then heaped with fresh ingredients over a generous layer of seasoned, pan-fried beef. Avocado and cotija cheese add creaminess, with crunchy shredded cabbage and a zesty pico de gallo bring a refreshing spirit to every bite.

Contains: Milk, Seafood, Soy, and Sulphites.

May Contain: Egg, Mustard, Peanuts, Sesame, Tree Nuts, Wheat, and Gluten.

What We'll Send

Green Cabbage
Red Onion Diced 1/4"
Sliced Beef
Cilantro
Masa Harina
Roma Tomatoes
Avocado
Lime
Worcestershire Sauce
Red Pepper Flakes
Garlic
Cotija Cheese
Spice Blend
Ground Ancho Powder, Smoked Paprika, Coriander, Cumin
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 708
Fat 29g
Protein 38g
Carbohydrates 68g

Cooking Directions

0

Tip: Don't panic if the dough in Step 1 has a sloppy texture after mixing with water. Let it stand 5 minutes to allow the masa harina granules to fully hydrate.

1

Prepare Huaraches Dough
- Heat oven to 300°F.
- Add masa harina into a medium bowl and season with 1/4 tsp. salt.
- Whisk 1 cup water into masa harina until smooth.
- Let stand for 5 minutes to become a dough.

2

Marinate Beef
- Drain sliced beef and pat dry with paper towel.
- Add beef to a second medium mixing bowl with spice blend, Worcestershire sauce, salt and pepper.
- Mix well with clean hands.
- Wash hands with hot soapy water.

3

Prepare Ingredients
- Wash tomato, lime, and cilantro.
- Dice tomato into 1/4 pieces.
- Pick and chop cilantro leaves.
- Zest and cut lime in half.
- Cut avocado in half, remove pit and dice into 1/2 inch pieces.

4

Prepare Pico De Gallo
- In a small bowl, mix tomatoes, onion, garlic, both lime zest and juice to taste and half of the cilantro.
- Season with the following to taste: red pepper flakes, salt and pepper.

5

Cook Huaraches
- Heat 2 tbsp. oil in a large skillet over medium.
- Divide dough into 2 firm balls.
- Press down one ball at a time into an oval shape in your hands, until about 4 by 6 inches and 1/2 inches thick.
- Gently place flattened dough in oil. Repeat with second ball.
- Cook flattened dough for 3-4 minutes each side, until golden and crispy on both sides.
- Transfer huaraches to a plate and keep warm in oven.

6

Cook Beef
- Add beef to same skillet.
- Cook for 3-4 minutes, breaking apart with a wooden spoon until golden and cooked to an internal temperature of 165°F.

7

Assemble
- Place one huarache on each plate and top with beef.
- Top with cabbage, lime juice to taste, pico de gallo, avocado, and crumbled cotija cheese.
- Garnish with remaining cilantro.
- Enjoy!

 

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