Entree: Mexico – Mexican Street Food Classics – Huaraches (Thick oval masa flatbreads topped with beans, meat, and fresh salsas)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 2 cups (240 g) masa harina for tortillas (such as Maseca)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 1/2 tsp (3 g) fine salt
- 1/4 cup (60 ml) vegetable oil or lard for cooking, plus extra for frying
- 1 1/2 cups (360 g) refried pinto beans, warmed
- 8 oz (225 g) Mexican chorizo, removed from casings and cooked until crumbly (or 8 oz / 225 g cooked shredded chicken or steak)
- 2 cups (60 g) shredded iceberg lettuce
- 1/2 cup (80 g) white onion, finely diced
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/2 cup (120 ml) Mexican crema or thin sour cream
- 1 cup (100 g) crumbled queso fresco
- 1/2 cup (120 ml) salsa roja or salsa verde, warmed
- 2 limes, cut into wedges
- Salt to taste

Instructions

1. In a bowl, combine masa harina and salt. Add warm water gradually and mix until a soft, pliable dough forms that holds together but is not sticky. Let rest 10 minutes; add a bit more water if too dry.
2. Divide the dough into 8 equal balls (about golf-ball size). Using plastic wrap or a tortilla press, press each ball into a 4–5 inch (10–13 cm) oval, about 1/4 inch (6 mm) thick to form the traditional huarache shape.
3. Heat a large dry skillet or comal over medium-high heat. Brush lightly with vegetable oil. Cook each masa oval 1–2 minutes per side until lightly browned and cooked through. Transfer to a plate.
4. In a shallow pan, warm additional vegetable oil (about 2–3 tbsp / 30–45 ml) and quickly shallow-fry each cooked masa oval for about 30–45 seconds per side to develop a slightly crisp exterior. Drain briefly on paper towel.
5. Spread about 3 tbsp (45 g) warm refried beans over each huarache, leaving a small border. Top each with an even portion of cooked chorizo (about 2 oz / 55 g per huarache), shredded lettuce, diced onion and chopped cilantro.
6. Drizzle with Mexican crema, spoon salsa over the top, and finish with crumbled queso fresco. Serve immediately with lime wedges for squeezing.