Huaraches
Sandal-Shaped Masa Cakes
Long masa ovals — shaped like the sandal that gives them their name — stuffed with black beans before griddling, then loaded with grilled steak or cecina, salsa, and queso fresco.
Huaraches
✦ Antes de Empezar
Before you cook
Can I use chicken instead of steak?
Yes — grilled steak, cecina, and chicken all work here; if you use chicken, cook it through to an internal temperature of 165°F (74°C) before slicing it over the huarache.
Ingredientes· 8View
Huarache Base
- 2 cupsCorn Masa Harina
- 1/2 cupRefried Black Beanssmooth, used as stuffing
- 1.5 cups water + 1/2 tsp saltWarm Water & Salt
- 1/4 cupVegetable Oil or Lard
Toppings
- 1.5 cupsCarne Asada or Shredded Beefcooked
- 1/2 cup eachSalsa Roja & Salsa Verde
- 1/2 cup eachWhite Onion & Cilantrochopped
- 1/2 cupQueso Frescocrumbled
Instrucciones
5 pasosPrepara la masa
Mix the dough
Mix the masa harina, water, and salt into a soft dough. Let it rest for 15 minutes.
Rellena y forma
Fill and shape
Divide the dough into 8 pieces. Flatten each piece, add 2 tablespoons of beans to the center, close the masa around the filling, and shape into a long oval about 8 inches long.
Cocina en el comal
Cook on the comal
Cook on a medium-hot comal for 4 to 5 minutes per side, pressing gently so the center cooks through.
Dora la superficie
Crisp the surface
Brush with lard or oil and cook another minute per side for a lightly crisp surface.
Sirve
Serve
Spread with more beans if desired, then top with salsa, the grilled meat, cheese, onion, cilantro, and nopales.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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