Secret Recipe: El Huarache Loco's Huarache with Cactus Salad
7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about, email firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
The crowds line up for El Huarache Loco's doughy huaraches at the Alemany Farmers Market on Saturday and Off the Grid Fort Mason on Fridays. Skip the wait and have them whenever with owner Verónica Salazar's recipe. These are basic instructions to follow, letting you add as much or as little of the toppings to your liking. To make the huaraches, you'll need fresh or canned cactus and corn masa in dough form, which you can get at markets such as La Palma in the Mission.
2 pounds corn masa
Cactus, cleaned and diced
1 tablespoon olive oil
1 pound refried beans
1 pound queso fresco
Guacamole or salsa
1. Place a ball of masa between two pieces of wax paper, and roll it out into a thick oval.
2. On a hot, oiled griddle over medium heat, cook the masa until bubbles begin to appear. Then flip to cook the second side. (Normally at this point, El Huarache Loco fries the huarache, but you can skip this step.)
3. Cook the cactus in salted water until it releases its viscous film, about 10 minutes. Drain, and add tomatoes, some onions and cilantros, and olive oil and salt to taste.
4. To serve, top the huarache with beans, queso fresco, la crema, guacamole or salsa, some more cilantro and onion, and cactus.