• Let start with the salsas.

Red salsa

• Put tomatoes and chile in a pot to boil. Remember to save about 1/3 of a cup of boiled water.
• Once the tomatoes are soft, add them to the food processor with the chile, a garlic clove, and the boiled water you saved. Then, blend your red salsa.

Green salsa

• Grill the poblano pepper to enhance its flavor. Then remove the stem and the seeds, unless you want a very hot sauce.
• Transfer the poblano pepper to a pot with warm water and add the onions and the tomatillos.
• Once the tomatillos change their color, turn the heat off. Save 1/3 of a cup of the boiled water from the pot.
• Put the solid ingredients in a blender along with the liquid you saved. Then add salt, garlic, and cilantro.
• Blend very well, and watch out when you take off the lid. The smell can be very spicy.
• Transfer the salsa to a ramekin or any other appropriate container.

Masa and fillings

• Squash the cooked black beans with a potato masher. Remember to drain the water before mashing the beans because we want them to stay as dry as possible.
• Pour the cornflour and a pinch of salt into a separate bowl. To prevent huaraches from breaking, you can add a bit of wheat flour to the mix. Then, add the warm water with one hand, and mix slowly with the other hand.
• Incorporate the masa and mix until it's soft and doesn't stick to the bowl.
• To form the huaraches, try to keep your hands wet. This will make it a lot easier.
• Shape the masa into an oval-like figure. Then make a dent in the middle to fill it with black beans and requesón. Close the huarache wrapping the filling from both sides and pinching the edges.
• Put the huarache over a board covered with plastic wrap, so you can flatten the huarache. Press it using plastic wrap on top too. You can use a tortilla press if you want.
• Add a bit of oil to a preheated pan and cook the huarache for each side until you get a light-brown crust.
• While cooking, sprinkle some water over the huarache to keep it moistened.
• Remove the huarache from the pan and make small holes with the back of a knife to decorate. Additionally, this adds nice crispiness when you fry them.
• Melt lard in a pan and fry well the huaraches for both sides. In the meantime, you can cook your beef steak.
• Put the huaraches on a plate with a paper towel to remove the excess oil.
• Transfer the huaraches to the serving platter. Cover each with your favorite salsa. Then, add the beef, and top with chopped onions and grated cheese.
• If you want to try a meatless option, you can add salsa and top with avocado, grated cheese, and chopped onions. A bit of cilantro matches nicely with this option.
• And now, enjoy!