1/4 cup(s) white vinegar
1/4 cup(s) unseasoned rice vinegar
1 cup(s) water
1/4 cup(s) sugar
1 tablespoon(s) salt
1 daikon radish, shredded
1 carrot, shredded
1 cup(s) mayonnaise
2 tablespoon(s) sriracha
2 tablespoon(s) soy sauce
2 pound(s) chicken thighs, boneless
1 cup(s) teriyaki sauce
1 cucumber, chopped
2 jalapeño peppers, chopped
1 bunch cilantro, chopped
1 queso fresco, shredded
2 cup(s) corn flour
1/4 teaspoon(s) salt
1 tablespoon(s) vegetable shortening
1 cup(s) warm water
1 Place white vinegar, rice vinegar, water, sugar, and salt into a container with a lid and stir until the sugar is dissolved. Add the daikon and carrot and refrigerate.
2 Mix the mayonnaise, sriracha, and soy sauce until combined. Refrigerate and reserve.
3 Marinate chicken in teriyaki sauce for at least an hour or overnight. Broil chicken until brown. Cool and shred into small pieces.
1 Combine corn flour and salt in a bowl. Add the shortening and blend using your hands. Add warm water and knead until mixture is smooth and slightly sticky.
2 Divide dough into 6 portions. Cover with a damp cloth to keep the dough soft and moist.
3 Roll the dough into a long shape, about 5 inches long.
4 Place between two sheets of plastic and flatten gently with tortilla press or under heavy skillet. Repeat with remaining dough.
5 Preheat an ungreased griddle on medium-high heat. Cook huaraches for 2 to 4 minutes on each side until dry.
6 Once cool, spread about 1/2 teaspoon of the sriracha sauce on each huarache, then put shredded chicken on top. Add the pickled vegetables and chopped cucumbers and jalapeños. Sprinkle with chopped cilantro and queso fresco. Add more sriracha sauce on top.