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A handmade masa tortilla topped with curried pork carnitas and fresh market vegetables, and red curry coconut sauce
4 servings; 1 huarache per serving
Red Curry Carnitas*
20 ounces boneless pork butt
1 (15-ounce) can coconut milk
2 tablespoons low-sodium soy sauce
2 tablespoons red curry paste
2 tablespoons finely chopped lemongrass
2 tablespoons finely chopped ginger
2 tablespoons finely chopped garlic
2 tablespoons lemon or lime juice
2 tablespoons brown sugar or honey
1 tablespoon fish sauce
Sweet and Tangy Vegetables
1/4 cup radishes, thinly sliced into half-moons
1/4 cup seedless cucumber, thinly sliced into half-moons
1/4 cup shredded daikon radish
1/2 cup shredded carrots
1/2 cup shredded red cabbage
1/4 cup red pepper, cut into thin matchsticks
1/4 cup unseasoned rice wine vinegar
2 teaspoons granulated sugar
Coconut Red Curry Sauce
2 cups coconut milk
4 teaspoons honey
4 teaspoons lime juice
1/4 cup finely chopped basil
1/4 cup red curry paste
4 teaspoons low-sodium soy sauce
Huarache-style Tortillas*
2 cups masa harina
1 1/2 cups water
1 teaspoon kosher salt
Curried Huarache-style Tortilla
4 Huarache-style Tortillas
1 cup Red Curry Carnitas
2 cups Sweet and Tangy vegetables
2 cups Coconut Red Curry Sauce
4 tablespoons thinly sliced green onions
*See chef tips for leftover suggestions.
To Prepare Red Curry Carnitas:
1. Preheat the oven to 375 degrees Fahrenheit. Place the pork in a covered baking dish.
2. In a bowl, whisk together coconut milk, soy sauce, red curry paste, lemongrass, ginger, garlic, lemon or lime juice, brown sugar or honey, and fish sauce. Pour the mixture over the pork.
3. Cover and bake for 2 hours, or until pork is fork-tender.
4. Remove pork from the pan and shred with tongs. Add 1/4 cup of reserved pan liquid to pork and mix well. Enjoy immediately, or cool and refrigerate for up to 3 days.
To Prepare Sweet and Tangy Vegetables:
1. Combine all ingredients in a bowl and toss well. Cover and refrigerate until ready to use.
To Prepare Red Coconut Curry Sauce:
1. In a saucepan, combine all ingredients and mix well.
2. Simmer over medium heat for 3 to 5 minutes, stirring occasionally, until smooth and aromatic. Keep warm until ready to use!
To Prepare Huarache-style Tortillas:
1. In a mixing bowl, combine masa harina, water, and salt. Mix into a firm dough and rest for 5 minutes.
2. Divide into 6 balls and place each on parchment paper sprayed with vegetable oil spray.
3. Fold parchment over the dough and roll into an oval about 1/4 inch thick.
4. Heat a griddle or skillet over medium heat (350 degrees Fahrenheit) and spray with vegetable oil spray.
5. Cook for 3 minutes per side until lightly golden.
To Assemble Curried Huarache Tortilla:
1. Place a warmed tortilla on each plate. Layer in order:
– 1/4 cup shredded pork
– 1/2 cup sweet and tangy vegetables
– 1/2 cup coconut red curry sauce
– 1 tablespoon sliced green onions.
2. Enjoy immediately!
Chef Tips:
– To make half-moon slices, simply cut the vegetable in half lengthwise, lay the flat side down for stability, and slice into thin, even pieces. This helps the veggies stay crisp and makes it easier to mix them into salads and slaws.
– Turn extra curried pork into something new! Try it in tacos or lettuce wraps, tossed into fried rice, or in breakfast burritos.
– Crisp up leftover huarache tortillas on a skillet or in the oven until golden and crunchy — then break them into chips for dipping.
– Save time by cooking the pork in a multicooker or pressure cooker — fork-tender results in just 45 minutes!
– Make Ahead: Prepare the curried pork carnitas up to 3 days in advance. Reheat gently in a saucepan with a splash of coconut milk to keep it tender.
– Flavor Boost: For deeper flavor, toast the red curry paste in the pot for 1 to 2 minutes before adding the liquids — it’ll bloom the spices and make your sauce irresistible.
– No Lemongrass on Hand? Substitute 1/2 teaspoon lemon or lime zest and 1 1/2 teaspoon of juice for each tablespoon of lemongrass.
– Family-Style Serving: Arrange the huaraches on a large platter and serve the pork, vegetables, and sauce in separate bowls. Let everyone build their own — it’s interactive, colorful, and perfect for sharing!
