Huaraches with Chorizo and Salsa - Rick Bayless
Oval corn masa cakes topped with chorizo and salsa. Perfect as a snack or light meal. Recipe by Rick Bayless.
Ingredients
- 1 pound fresh ground corn masa - OR - 1 ¾ cups dried masa harina mixed with 1 cup plus 2 tablespoons hot tap water
- Salt
- 3/4 cup seasoned cooked black (or other) beans (either canned or homemade)
- 8 ounces (1 cup) Mexican chorizo sausage, removed from the casing
- About 1 1/2 cups salsa (Red Chile Salsa is great here)
- About 2/3 cup grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
- 3 radishes, thinly slices
- About 1/2 cup vegetable oil
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