I bought a packet of these at the local Mexican market. I think the man called them "huaraches". That's a word I've previously only heard used for woven leather sandals.
They are a quadruple thick corn tortilla, essentially. They're about 10" long (that's the large burner on the stove).
The internet shows pictures of them used for tostadas etc.
I toasted one and make a quesadilla with it, but was not impressed. Its too thick and stodgy.
I'm much inclined to stick to regular corn tortillas.
Has anyone used these things and been happy about it? What how why ?! Thanks.
Hello... Huaraches are THE regional antojito in many towns around Mexico City (and in the city proper as well)... basically they are the Sope of that area although the toppings are very regional... meaning your typical Huarache lady is more like to have Huitlacoche, Squash Blossoms, Nopales, Cecina, Carne Adobada etc., than Carnitas, Shredded Chicken etc.,
Fellow Egullet poster Menu In Progress has a nice post on Huaraches:
I personally wouldn't buy the packaged version myself... but the way to reheat them is to melt a little lard & brush all over the huarache then reheat it on a hot comal / skillet, flipping after the oil sizzles & the wafting aromas of toasted corn make you salivate... then proceed to top as desired.
Perhaps the most memorable Huarache I've had was at the mercado in Xochimilco... it had black beans pureed with avocado leaf, then a layer of chopped lamb barbacoa, then a layer of fried, battered whole charales (a smelt like fresh water fish), crumbles of fresh goat cheese & a chunky green salsa