Jose Garces' Alcachofas y Setas Coca Huarache

huarache is a large, sandal (huarache) shaped cake made of masa and typically filled with a thin layer of black or refried beans, then griddled and covered with assorted toppings. This huarache is filled with grilled mushrooms and marinated artichokes and topped with a creamy manchego bechamel.

Jose Garces is the chef and owner of restaurants in Philadelophia, Chicago, Palm Springs, and Atlantic City and the author of two cookbooks, Latin Evolution and The Latin Road Home. He is the 2009 winner of the James Beard Foundation’s prestigious “Best Chef, Mid-Atlantic” award and one of only eight chefs in the country to hold Food Network's Iron Chef title. In addition, Chef Garces is the owner of 40-acre Luna Farm in Bucks County, Pa., where he and his team grow much of the produce for his Philadelphia restaurants. Garces lives in Philadelphia.

 

 

 


Ingredients
For the Coca Dough
1
pound
pizza flour
1
pound
all-purpose flour
1 1/4
teaspoons
active dry yeast
2 1/4
teaspoons
kosher salt
1
teaspoon
sugar
1/2
cup
extra virgin olive oil
1 3/4
cups
water, warm
1
teaspoon
honey
For the Truffled Manchego Bechamel
2
tablespoons
all-purpose flour
2
tablespoons
unsalted butter
2
cups
milk
1 1/2
cups
grated aged manchego
2
tablespoons
kosher salt
1/4
cup
white truffle oil
1/4
teaspoon
lemon juice
For the Marinated Grilled Chanterelles
1/4
pound
chanterelle mushrooms, brushed clean
3
tablespoons
extra virgin olive oil
1
tablespoon
kosher salt
1
teaspoon
freshly ground black pepper
1
tablespoon
chopped Italian parsley
1
clove
garlic, peeled and minced finely
For the Marinated Confit Artichokes
3
large artichokes, outer leaves removed, stems peeled
4
cups
Olive Oil
1
cup
extra virgin olive oil
5
cloves
garlic
10
sprigs
fresh thyme
1
sprig
fresh rosemary
1
tablespoon
kosher salt
1
tablespoon
black truffle peelings, minced
1
teaspoon
kosher salt
1/4
teaspoon
freshly ground black pepper
1
teaspoon
lemon juice
1
tablespoon
white truffle oil
To Assemble Dish
8
coca dough balls, rolled into 10” x 4” x 1/8” shapes, and poked with a fork
1
cup
grated aged manchego
1
block of 1 year aged manchego
1
lemon, for zesting
2
ounces
micro parsley
1
teaspoon
arbequina olive oil
Directions
In a standing mixer fitted with a dough hook, bloom the yeast with the warm water and honey for 5 minutes.
Add the rest of the ingredients and mix on medium speed for 5 minutes.
Rest 2-3 hours and let double.
Form the dough into 2 oz balls and let chill. You will have much more dough than you need, it can be frozen and used at a later time.
In a medium sauce pan over low heat, melt the butter until foamy.
Add the flour and mix to create a roux. Continue to cook over low heat for one minute.
Turn the heat up to medium and whisk in 2 cups of the milk. Bring the milk and flour mixture up to a simmer while whisking vigorously to prevent any lumps from forming.
When the milk is thickened, turn heat to low and cook for 30 minutes.
Add the grated manchego and whisk into the béchamel until melted and smooth. Do not place the mixture back onto the heat or you will cook the manchego and the sauce will become gritty.
Whisk in the truffle oil, salt and lemon juice and hold warm until ready to use.
Preheat a flat griddle or grill. Mix the oil, pepper, parsley and garlic together in a bowl. Toss the mushrooms with the salt and add to the marinade.
Let mushrooms marinate for at least 30 minutes and up to 2 hours.
When ready to cook the mushrooms, turn the griddle or grill to high heat and place the mushrooms in an even layer on the cooking surface.
Cook for two minutes, or until mushrooms are wilted and have been lightly caramelized. Remove and refrigerate until ready to use.
Preheat oven to 300 F. Season artichokes with 1 tbsp. salt and place artichokes in an oven proof saucepot large enough to hold them in an even layer, stem side up.
Cover with the olive oils and add herbs and garlic. Cover pan tightly with aluminum foil. Place pan in the oven and cook for 30 minutes.
Check the center of the artichoke with a paring knife, there should be no resistance. If chokes are not done, place back in the oven and continue to check every 5 minutes until they are done.
Remove chokes from the oil and cool on a rack.
When cool, slice artichoke in half lengthwise through the stem and using a spoon, scoop out the tough choke and any remaining outer leaves.
Slice artichoke hearts into ¼” slices and toss with the black truffle peelings, remaining kosher salt, pepper, lemon juice and truffle oil. Refrigerate until ready to use.
Preheat oven with a pizza stone in it to 500 F.
Lay coca doughs flat in front of you in a large work surface. On each dough, spread 1 oz of truffled manchego béchamel in an even layer.
On top of the béchamel, sprinkle the grated manchego evenly over each coca.
On top of the cheese, spread the grilled chanterelles in an even layer on each coca.
Place the cocas in the oven on the pizza stone and cook for 2 minutes, or until the cheese begins to brown slightly and the bottom is crisp.
Carefully remove the cocas with a spatula back to the work surface and spread the marinated artichokes evenly over each coca.
Shave the 1 year aged manchego over the cocas using a vegetable peeler, and slice each coca into 4 pieces.
Grate lemon zest over each coca using a Microplane or cheese grater.
Finish on top with a generous amount of micro parsley tossed in arbequina olive oil. Serve.
Reprinted With Permission From The Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru by Jose Garces. Copyright © 2012 by Jose Garces. With the permission of the publisher, Lake Isle Press

The base number of servings for this recipe is 8
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Categories 

Side DishVegetarian

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