Wednesday, November 14, 2012

Grilled Huaraches with Poblanos, Chipotle Cashew Cream, Cilantro Pesto & Jicama-Radish Ceviche

Huaraches are similar to sopes but shaped into long ovals. Traditionally deep-fried, these masa patties are grilled until crispy on the outside and soft on the inside. Top with whatever you please but I chose grilled vegetables and soy curls soaked in adobo sauce.

Grilled huarache patties topped with refried beans, marinated soy curls, grilled poblanos and onions and avocado. Drizzle with chipotle cashew cream, cilantro sunflower pesto and crisp jicama & radish ceviche.

 Grilled Huaraches
2 large huaraches
1 1/2 cup masa
1 tsp salt
1 cup water
extra virgin olive oil

Combine the masa, salt and water and mix to the consistency of a soft cookie dough. Let sit 10 minutes.
Preheat a grill top to medium high. Brush with olive oil.
Divide into two and form into long oval patties around 1/4 inch thick.
Grill for 5-7 minutes on each side until firm with a crunchy exterior and dark char marks.

Huarache Toppings
1 cup dried soy curls
1 cup water
3 tbl adobo sauce from a can of chipotles
extra virgin olive oil
1 large red onion, thinly sliced
1 poblano, thinly sliced
1 tsp cumin
1 cup refried beans, thinned out with water
1 avocado, thinly sliced

Combine the soy curls, water, adobo sauce and 1/2 tsp salt in a bowl and let the soy curls soften, 10 minutes.
Preheat a grill top to medium high. Brush with olive oil. Drain the soy curls and grill along with the onions and poblanos. Season with cumin and salt. Grill until the soy curls are crisp and the vegetables are tender and caramelized. Season with salt and pepper to taste.
Heat up the beans and spread on top of the huaraches. Top with soy curls & vegetables, sauces, avocado and ceviche.

Cilantro Pesto
1/2 cup cilantro (leaves plus stems)
1/4 cup baby arugula leaves
1/4 cup extra virgin olive oil
3 tbl toasted sunflower seeds
salt and pepper

Combine the cilantro, arugula, oil and sunflower seeds in a blender and blend until smooth. Add water to thin out if necessary. Season with salt and pepper.

Chipotle Cashew Cream
1/4 cup raw cashews
1/4 cup coconut milk
2 tbl nutritional yeast
1 chipotle in adobo sauce
salt, to taste

Combine all of the ingredients and blend until smooth and creamy. Taste and season with salt.

Jicama-Radish Ceviche
1/4 cup shredded jicama
1/4 cup shredded radishes
2 tbl lime juice
1 tbl lemon juice
salt, to taste

Combine all of the ingredients and chill. Let marinate for at least 30 minutes before serving.

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