Crispy masa topped with savory chorizo, golden potatoes, and all the fresh fixings.
Author
Karina Garcia
Prep Time
15 minutes
Cook Time
20 minutes
Servings
4
Ingredients
4 pre-shaped masa huaraches (store-bought)
4 medium potatoes, peeled and diced small
10 oz Mexican chorizo
1 tsp Blackstone All-Purpose Seasoning
Salt, to taste
1 cup refried beans (pinto or black)
1½ cups shredded lettuce
1 cup sour cream or Mexican crema
½ cup queso cotija, crumbled
Your favorite salsa (homemade or store-bought)
Oil, for cooking
Directions
Preheat your Blackstone griddle to medium heat. Add a drizzle of oil and spread the diced potatoes onto the griddle. Season with Blackstone All-Purpose Seasoning and salt. Cover with a dome lid and cook until tender on the inside and crispy on the outside, stirring occasionally.
On another area of the griddle, cook the chorizo until fully browned and cooked through, breaking it up as it cooks.
Once the potatoes and chorizo are done, combine them in a bowl and mix well.
Warm the huaraches on the griddle for a few minutes per side, until heated through and lightly golden.
To assemble, spread a layer of refried beans over each huarache. Top with the chorizo and potato mixture, then add shredded lettuce, sour cream or crema, crumbled cotija, and salsa.
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