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Huaraches
Sandal-shaped masa flatbreads â thick, oval masa bases topped generously with refried beans, savory carne asada, vibrant salsa verde, cooling crema, and crumbled queso fresco. A quintessential Mexico City street food delight.
ð§ ææ
- 2 cups Masa harina(For tamales or tortillas, not cornmeal.)
- 1.5 cups Warm water(Approximately, adjust as needed.)
- 0.5 teaspoon Salt
- 1 cup Refried beans(Warm and slightly thinned with a tablespoon of water or broth if too thick.)
- 300 g Carne asada(Cooked and thinly sliced or chopped.)
- 200 ml Salsa verde(Your favorite store-bought or homemade.)
- 120 ml Mexican crema(Or sour cream thinned with a little milk.)
- 100 g Queso fresco(Crumbled.)
- for garnish Fresh cilantro(Chopped.)
- 2 tablespoons Vegetable oil(For cooking the masa.)
ðšâð³ äœãæ¹
- 1
Prepare the Masa: In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky. If it's too dry, add a little more water, a tablespoon at a time. Knead for 2-3 minutes until smooth.
â±ïž 10 minutes - 2
Shape the Huaraches: Divide the dough into 4 equal portions. On a lightly floured surface or between two pieces of plastic wrap, flatten each portion into an oval shape, about 6-7 inches long and 3-4 inches wide, and about 1/4 inch thick. Pinch the edges slightly to create a small rim, resembling a sandal.
â±ïž 10 minutes - 3
Cook the Huaraches: Heat the vegetable oil in a large skillet or on a comal (griddle) over medium-high heat (around 190°C / 375°F). Carefully place the masa shapes onto the hot surface. Cook for about 5-7 minutes per side, until golden brown and cooked through. They should sound hollow when tapped and feel firm.
â±ïž 12 minutes - 4
Assemble the Huaraches: Once cooked, transfer the masa bases to a plate. Spread a generous layer of warm refried beans evenly over each huarache, leaving a small border. Top with the prepared carne asada.
â±ïž 5 minutes - 5
Garnish and Serve: Drizzle with salsa verde and Mexican crema. Sprinkle generously with crumbled queso fresco and fresh chopped cilantro. Serve immediately while warm.
â±ïž 3 minutes
ð¡ ããã®ã³ã
- âThe dough should feel soft and pliable, not sticky. Adjust water as needed.
- âFor a crispier texture, you can lightly fry the masa bases in oil after cooking them on the comal.
- âEnsure the refried beans are warm and spreadable for easy assembly.
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- Add a layer of cooked nopales (cactus paddles) before the beans for a tangy flavor.
- Substitute carne asada with shredded chicken, carnitas, or grilled shrimp.
- Add sliced avocado or pickled red onions for extra flavor and texture.