Tomatillo Chicken Huaraches

Whisk masa harina and 1¼ teaspoons salt together in large bowl. Add boiling water and mix with rubber spatula until soft dough forms. Cover with damp dish towel and let rest for 30 minutes.

Meanwhile, process beans and broth in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed; set aside. Heat 1 tablespoon lard in 12-inch nonstick skillet over medium heat until shimmering. Add onion, jalapeño, and remaining ½ teaspoon salt and cook over medium heat until vegetables are softened and beginning to brown, 5 to 7 minutes.

Stir in garlic and cumin and cook until fragrant, about 30 seconds. Stir in reserved beans and cook, stirring often, until well combined and thickened slightly, about 5 minutes. Off heat, stir in chopped cilantro and lime juice and season with salt and pepper to taste; set aside to cool slightly. Once cool enough to handle, divide beans into 4 equal portions using greased ⅓-cup dry measuring cup. Transfer to large plate and set aside. Wipe out skillet.

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Once the dough has rested for 30 minutes, test dough's hydration by flattening golf ball–size piece. If cracks larger than ¼ inch form around edges, knead in warm tap water by hand, 2 teaspoons at a time, until dough is soft and slightly tacky. Transfer dough to counter, shape into large ball, divide into 4 equal pieces, and place on parchment-lined second rimmed baking sheet. Cover dough with wet dish towel. Cut open seams along both sides of 1-gallon zipper-lock bag, leaving bottom seam intact.

Working with 1 piece of dough at a time, repeat testing hydration and add extra water as needed. Shape dough into rough oval, about 4 inches long, then enclose in split bag (oval should be perpendicular to counter edge and seam of bag should be on your right). Press dough flat into ½-inch-thick, 6-inch-long oval using flat-bottomed pot or pie plate. Peel away plastic, smooth any cracks around edges of round, and place 1 reserved refried bean portion in center of dough oval. (If at any time dough feels dry, moisten hands to smooth out any cracks and make dough pliable.)

Grasping side edges of zipper-lock bag, lift to bring sides of dough up around filling and press edges of dough to seal. Remoisten your hands, unfold bag, and smooth any cracks with your damp fingers. Flip dough seam side down, enclose in split bag, and press dough flat into a 9-inch oval about ¼ inch thick between split bag using flat-bottomed pot or pie plate. Return shaped dough to sheet, and cover with wet dish towel while shaping remaining dough.

Heat 1 tablespoon lard in clean, dry skillet over medium-high heat until shimmering. Gently place 1 dough oval in skillet and cook until dark spotty brown on first side, 4 to 6 minutes. Using 2 spatulas, gently flip huarache and continue to cook until second side is crispy and dark spotty brown, 4 to 6 minutes longer; transfer to prepared rack and hold in warm oven. Repeat with remaining lard and remaining dough ovals.

Meanwhile, microwave chicken and salsa in large bowl until warmed through, 1 to 3 minutes. Top huaraches with chicken-salsa mixture and sprinkle with radishes, queso fresco, and cilantro leaves. Serve.