Huarache Recipe

Make the dough

In a mixing bowl combine masa harina, fine cornmeal (if using) and kosher salt. Gradually add warm water while mixing with your hand or a spatula until a soft, pliable dough forms. Dough should hold together without cracking; if dry, add up to 2 tablespoons more warm water. Knead briefly (about 1 minute) until smooth.

Shape the huaraches

Divide the dough into 6 equal portions (about 3 ounces each) for 6 huaraches. Roll each portion into a ball. On a piece of plastic wrap or parchment, place a dough ball between two sheets and press or use a tortilla press to flatten to about 6–7 inches long oval, roughly 1/4 inch thick. If using a rolling pin, keep shape oval by slightly rolling longer than wide. Brush both sides lightly with 1 teaspoon vegetable oil to prevent sticking.

Pre-cook the masa

Heat a heavy skillet or griddle over medium-high heat. Cook each shaped masa oval 45–60 seconds per side until lightly set and showing faint brown spots — you are not fully frying yet, just firming the masa. Remove to a plate and let cool slightly before final frying.

Season and cook chicken

While masa rests, toss chicken pieces with olive oil, cumin, chili powder, garlic powder, salt, pepper and lime juice in a bowl. Heat a skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until cooked through and browned, about 6–8 minutes depending on size. Taste and adjust seasoning. Remove from heat and keep warm.

Fry huaraches

Pour vegetable oil into a large skillet to a depth of about 1/8–1/4 inch and heat over medium heat until shimmering (about 325–350°F if using a thermometer). Fry each pre-cooked masa oval 1–2 minutes per side until edges are golden and a little crisp but interior remains tender. Transfer to a paper towel-lined rack or plate to drain. If you prefer a crispier base, fry a bit longer, watching closely to avoid burning.

Place a warm huarache on a plate. Spread about 1 tablespoon of sour cream over the center (or dollop on top). Mound about 3 ounces (roughly 1/2 cup) of the cooked chicken down the center lengthwise. Sprinkle about 1/6 cup shredded mozzarella evenly over the meat so it melts slightly from the residual heat. Scatter a tablespoon of crumbled queso fresco over the cheese, then top with about 1/3 cup shredded lettuce. Add a spoonful (about 1–2 tablespoons) of salsa over the top, garnish with sliced radishes and a sprinkle of cilantro if using. Serve immediately with a lime wedge on the side.