Today we have a recipe for you courtesy of Adrianna Adarme and her new book PANCAKES!!! This book is made for pancake lovers / breakfast lovers, and has 72 awesome recipes for pancakes of all kinds. While Pancakes has mostly breakfast pancake recipes (duh), she also has a entire section dedicated to dinner pancakes which is pretty cool. I picked this recipe because when we were shooting this book (I shot it, and Jenny food styled it!) I ate this and it was delicious. I ate the one we shot for this post also. So good! This recipe is for the huaraches, so you can add whatever toppings you like and it will be delicious. We added carnitas, iceberg lettuce, queso fresco, tomatoes, cilantro, and lime juice. Done. Easy. Delicious.
We are giving away one copy of Pancakes to a random person who comments on this post and tells us what their favorite way to eat pancakes are. You gotta remember to write your email in the email field so we can get a hold of you if you are the winner. We are taking entrants from now till Monday at 8am. So comment before then if you want to enter! Woo! A winner will be announced on this same post on Monday. Good luck!
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- 1 cup masa harina
- ½ teaspoon salt
- ¾ cup plus 2 tablespoons warm water
- ¼ cup refried beans (canned or homemade)
- Vegetable oil, for the skillet
- In a medium bowl, mix together the masa, salt, and warm water. Cover the bowl with plastic wrap and allow the dough to rest for 10 minutes.
- Add the refried beans to a bowl of a food processor and pulse until the beans become a paste. Alternatively, you could mash them with a fork.
- Separate the dough into 4 balls. Roll each ball into an oval shape. Using for thumb, make a long, deep well in the center. It will resemble the shape of a cigar. Place 1 scant teaspoon of the beans into the well. Pinch the cavity closed, enclosing the beans completely.
- One at a time place each piece of filled dough between two pieces of plastic wrap, Using a rolling pin, lightly press into a 4-inch-long oval that is ¼-inch thick.
- Preheat your skillet over medium-high heat and brush with ½ teaspoon of vegetable oil. Add the huaraches and cook for 1 to 2 minutes on each side, flipping when lightly golden brown. Continue until all 4 huaches are cooked. Remove from skillet and set aside.
- Place the skillet over medium-high heat, and pour in vegetable oil until it reaches ½ inch up the sides. Once the oil is hot, carefully add the huaraches to the pan and fry for 1 to 2 minutes, until golden brown on each side. Gently turn and cook on the opposite side for 1 to 2 minutes more. Transfer to paper towels to drain. Serve hot.
UPDATE: We have randomly chosen a winner and that person is Lauren who said: “I’m a sucker for boysenberry syrup on my pancakes!” Thank you for everyone who commented!