![]() Heat a large cast-iron pan or griddle over medium heat and brush it sparingly with a little oil. ![]() Fold the dough up and over to cover, then press down to seal the edges and make the tortilla evenly flat and about 1/4-inch-thick. Sprinkle on a little epazote and a pinch of the remaining salt. Place 1 tablespoon of the cheese on one side of each tortilla. Between 2 sheets of plastic wrap, roll or press them out into slightly thick 4-inch round tortillas. Pull off small pieces of the dough, about 1 tablespoon, and roll them with the palms of your hands into balls about 1 1/4 inches in diameter. Set the masa aside, covered, at room temperature for 1 hour to allow the flavor to develop. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. To test the consistency, flatten a small ball of dough between your palms. In a large mixing bowl, combine the masa with the chile puree. With a slotted spoon, transfer the chile to a blender and add the peppercorns, 1 teaspoon salt, and water. Saute the ancho for 1 to 2 minutes, or until slightly softened. To make the huaraches: In a small skillet, heat the lard over low heat. Cover and, if desired, refrigerate for up to 5 days. Add the salt and pepper and transfer to a small bowl. Transfer the vegetables to a food processor. Broil, turning frequently, until well charred, about 15 minutes. Tuck the garlic under the other vegetables so that it wont scorch. Place the tomatoes, garlic, chiles, and onion on a baking sheet. To make the dipping sauce, preheat the broiler to high heat.
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