Dried chile braised brisket, refried beans, red taco salsa, beer salt and several Hispanic cheeses made this Huarache Y Beeria a finalist in one of the California Milk Advisory Board’s past Real California Pizza Contests — we think it can become a standout on your menu, too!
Recipe developed by Steven Barrantes, Slice of Homage, San Jose, Calif.; finalist, Cal-Mex Category, Real California Pizza Contest, 2021; recipe and photo courtesy of California Milk Advisory Board
Makes 1 pizza
The Dried Chile Braised Brisket:
8 guajillo peppers, dried
6 New Mexico peppers, dried
5 California peppers, dried
2 lbs. beef brisket
2 garlic cloves
1 bay leaf
Peppercorns
Place dried peppers in saucepan and cover with water. Bring to a boil, remove from heat and allow to steep for 15 minutes. Pour peppers and water into blender and blend until smooth. Strain into large sauce pan. Add brisket, garlic, bay leaf and peppercorns; stir to coat brisket. Cover and braise meat on medium low for about 2 hours, until tender. Remove meat, cool slightly and shred.
The Refried Beans:
2 T. vegetable oil
Cooked pinto beans
Cook pinto beans in oil in medium skillet for 4 minutes. Smash into desired consistency.
The Red Taco Salsa:
10 chile de árbol peppers
4 tomatillos
1 large tomato
½ onion
2 garlic cloves
Steep chile de arbol. Drain and roast. Combine tomatillos, tomato, onion and garlic in skillet. Roast on medium heat until they begin to char. Combine roasted tomato mixture with roasted chile de arbol in blender. Blend and season, as needed with salt. Remove salsa from blender and set aside.
The Beer Salt:
1 bottle Modelo Negra beer
1 T. fine sea salt
Pour beer into a saucepan and simmer until it is reduced to the consistency of a glaze. Stir in salt. Let dry then crumble.
The Pizza and Garnishes:
1 poblano pepper
1 red onion
10 oz. prepared pizza dough ball
3 oz. shredded Real California Oaxaca cheese
1 oz. shredded Real California Monterey Jack cheese
20 oz. Real California Queso Fresco
10 oz. Real California Crema Mexicana
1 radish, julienned
Micro cilantro, as needed
To prepare the pizza and garnishes:
Preheat oven to 550°F.
Roast poblano pepper over medium heat until evenly charred over entire skin. Remove from heat and cover for 10 minutes. Rub skin off, remove seeds, julienne and set aside.
Caramelize onion.
Stretch pizza dough into oval shape that resembles a Mexican huarache.
Spread 2 ounces refried beans over dough as base.
Combine shredded Oaxaca and Monterey Jack cheeses; sprinkle over beans.
Scatter 1 ounce poblano pepper and 1 ounce caramelized onion over cheese.
Bake 5-6 minutes. When pizza is 85% baked, add 7 ounces shredded brisket. Bake pizza until done. Remove from oven and slice into 8 squares diagonally.
Sprinkle evenly with queso fresco. Spoon Red Taco Salsa in lines diagonally. Spoon crema diagonally in the other direction. Garnish over all with beer salt, radishes and cilantro.