Huarache De Pastor!

One of the greatest combinations combines masa, beans, sauces, cheese, cilantro, and finely chopped onions, and it tastes much better when it's fried. The huarache, one of Mexico City's most emblematic street food appetizers, enters the picture here.

Ingredientes

2 guajillo peppers, soaked for the marinade

1/2 cup of orange juice, for the marinade

1/4 cup of annatto, for the marinade
1 clove of garlic, for the marinade
1/4 onions, for the marinade
1 teaspoon of cumin, for the marinade
2 tablespoons of vegetable oil
2 cups of pork steak
2 cups of corn dough
to the taste of salt, for the dough
2 tablespoons of lard, for the dough
enough of refried beans
pineapples, cut into cubes
1 cup of cilantro, finely chopped
enough onion, finely chopped
enough lemon, to accompany
enough guacamole, to accompany

Preparation

Blend the guajillo pepper, orange juice, garlic, onion, cumin and season with salt and pepper.

Pour the previous mixture over the meat and let it marinate for 30 minutes.

In a frying pan over medium heat, heat the oil and cook the meat until cooked.

Mix the corn dough with butter, season with salt and knead until the ingredients are completely incorporated.

With the help of your hands form balls, place the dough ball on plastic, cover with another piece of plastic and with the help of a roller, spread the dough to form a huarache.

On a griddle over medium heat, cook the huarache until it is cooked on both sides.

Place the beans on the huarache, add the meat to the shepherd, the pineapple, the cilantro, the onion, accompany with lemon and guacamole.