I found the perfect starting point in this recipe for Huaraches con Carnitas,which is a great and famous mexican food.
Makes: 9 huaraches
3 pounds boneless pork shoulder
1 onion, sliced
3 cloves garlic, minced
1/2 cup chicken or beef broth
1 teaspoon finely shredded orange peel
1/3 cup orange juice
4 sprigs fresh thyme
1 teaspoon salt
1 teaspoon dried Mexican oregano or regular oregano, crushed
1/2 teaspoon crushed red pepper
2 bay leaves
1 3/4 cups masa harina
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup chicken broth
2 tablespoons vegetable oil
Vegetable oil for frying
1 cup canned refried beans
1/2- 3/4 cup red or green enchilada sauce
1/2 recipe Carnitas, shredded (about 3 cups)
1 cup crumbled Cotija cheese or feta cheese
3 cups shredded cabbage
1 avocado, halved, seeded, peeled, and chopped
1 medium tomato, chopped
Mexican crema or sour cream
For the Carnitas:
- In a small bowl, stir together the salt, oregano, red pepper flakes, and orange zest. Rub the spice mixture onto all sides of the pork.
- Add the broth, orange juice, thyme, and bay leaves to slow cooker. Add the pork, cover, and cook on low for 6 to 8 hours.
- Using a slotted spoon, transfer meat to a serving bowl. Use two forks to shred the meat. Save some of the cooking liquid for reheating any leftover meat.
For the Huaraches:
- Preheat oven to 450° F. For dough, in a medium bowl combine masa harina, baking powder, and salt. In a small saucepan heat broth until warm; add the 2 tablespoons oil. Stir broth mixture into masa harina mixture. (If necessary, add enough additional broth to make dough cling together.)
- Divide dough into nine portions. On a lightly floured surface, roll each portion into a thin oval shape about 4 inches long and 2 1/2 to 3 inches wide, building up edges slightly. (As you work, keep dough portions and ovals covered with damp paper towels to prevent them from drying out.)
- In an extra-large skillet, heat 1/4 inch of oil over medium heat until hot. Using a wide spatula, carefully add two or three of the shaped dough portions at a time to hot oil; cook for 6 minutes or until browned and crisp, turning once. Drain on paper towels.
- Arrange fried huaraches on a very large baking sheet. Spread each with a thin layer of refried beans and a thin layer of enchilada sauce. Sprinkle shredded Carnitas and Cotija cheese on top. Bake for 5 minutes or until heated through. Top with cabbage, avocado, tomato, and crema.