Huaraches with Poblanos Red Peppers and Queso Fresco
Ingredients
- 3 tablespoons vegetable oil
- 2 poblano chiles , stemmed, seeded, and cut into ¼-inch-wide strips
- 2 red bell peppers , stemmed, seeded, and cut into ¼-inch-wide strips
- Salt
- 2 cups (8 ounces) masa harina
- 1 3/4 cups hot tap water
- 3/4 cup vegetarian refried pinto beans , warmed
- 1 1/2 ounces queso fresco , crumbled (⅓ cup)
- 1 recipe Quick Pickled Shallots and Radishes
Instructions
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