Entree: Mexico – Central Highlands – Huaraches (Thick oblong fried masa cakes topped with refried beans and traditional Mexican garnishes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 2 cups (240 g) masa harina (nixtamalized corn flour)
- 1 to 1 1/4 cups (240–300 ml) warm water, plus more as needed
- 1 tsp (5 g) fine salt
- 2 cups (480 ml) vegetable oil or neutral oil for frying
- 1 1/2 cups (375 g) refried beans, warm (homemade or canned)
- 1 cup (240 ml) salsa verde or salsa roja
- 4 oz (115 g) cotija or queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream
- 2 cups (60 g) shredded iceberg lettuce
- 1/2 cup (75 g) thinly sliced white onion
- 1/4 cup (15 g) chopped fresh cilantro
- 1 lime, cut into wedges
- Optional: 1 cup (150 g) cooked shredded chicken or chorizo (if adding meat)

Instructions

1. In a bowl, combine masa harina and salt. Add 1 cup (240 ml) warm water and mix until a soft, cohesive dough forms; add up to 1/4 cup (60 ml) more water if needed. Dough should be moist but not sticky.
2. Divide dough into 4 equal portions and form each into an oblong patty about 6–8 inches (15–20 cm) long and 1/2 inch (1.3 cm) thick, smoothing edges with damp hands.
3. Heat oil in a heavy skillet over medium-high heat to about 350°F (175°C). Fry the huaraches, 1–2 at a time depending on pan size, until golden and crisp on both sides, about 3–4 minutes per side. Drain on paper towels.
4. Using a spatula, spread about 1/3 to 1/2 cup (80–120 g) warm refried beans over each fried masa base, leaving a border.
5. Top each huarache with salsa, a sprinkle of crumbled cotija, a drizzle of crema, shredded lettuce, sliced onion, and cilantro. Add cooked shredded chicken or chorizo if desired.
6. Serve immediately with lime wedges for squeezing over the huaraches.