Huarache Recipe

Name: El Charro Mexican Restaurants HUARACHE Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups Masa harina (corn flour for tortillas); 1.25 cups Warm water; 0.75 tsp Salt; 0.5 cups Vegetable oil (for frying); 1 cup Refried beans (thick, spreadable); 1.5 cups Asadero or Oaxaca cheese, shredded (or mozzarella if unavailable); 1 piece Serrano or jalapeño peppers, thinly sliced; 0.5 cup White onion, finely chopped; 0.25 cup Fresh cilantro, chopped; 0.5 cup Mexican red salsa (salsa roja) or salsa verde; 0.25 cup Crumbled queso fresco or cotija; 2 to taste Lime wedges; 8 oz Grilled thin-sliced skirt steak (carne asada), chopped; 8 oz Pollo (grilled chicken), shredded; 6 oz Chorizo, cooked and drained; 0.25 cups Neutral oil for pan (vegetable or canola) for shallow frying and frying pan; 1 tbs Butter (optional, to brush)

Inspired by El Charro Mexican Restaurant

Time1h 5m

Serves6

Make Huarache Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Masa / Dough

2 cups Masa harina (corn flour for tortillas)

1 1/4 cups Warm water

3/4 tsp Celtic sea salt

1/2 cups Vegetable oil (for frying)

Assembly & Toppings (traditional base + options)

1 cup Refried beans (thick, spreadable)

1 1/2 cups Asadero or Oaxaca cheese, shredded (or mozzarella if unavailable)

1 piece Serrano or jalapeño peppers, thinly sliced

1/2 cup White onion, finely chopped

1/4 cup Fresh cilantro, chopped

1/2 cup Mexican red salsa (salsa roja) or salsa verde

1/4 cup Crumbled queso fresco or cotija

2 to taste Lime wedges

Optional protein toppings

8 oz Grilled thin-sliced skirt steak (carne asada), chopped

8 oz Pollo (grilled chicken), shredded

6 oz Chorizo, cooked and drained

Finishing oil & pan

1/4 cups Neutral oil for pan (vegetable or canola) for shallow frying and frying pan

1 tbs Butter (optional, to brush)

Method

Masa / Dough

Make masa dough

In a large bowl, combine the masa harina and salt. Gradually add the warm water while mixing with your hand or a spoon until dough comes together. Knead 1–2 minutes until smooth and no dry flour remains. Dough should be soft and slightly springy; if dry, add up to 2 tablespoons more water; if sticky, add up to 1 tablespoon masa harina.

Portion and shape

Divide the dough into 6 equal portions (about 80–90 g each) for medium huaraches. Keep portions covered with a damp towel to prevent drying. Using a tortilla press lined with plastic (or between two pieces of plastic wrap or parchment), press each ball into a 6–7 inch oval, about 1/4 inch thick. To create the classic huarache shape, pinch one end slightly to form a pointed/elongated oval and make a shallow groove lengthwise in the center with your fingers or a spoon to help hold toppings.

Pan-frying / Pre-cook

Preheat a large skillet or comal over medium heat. Add about 1–2 teaspoons of the neutral oil to the pan and place a pressed huarache on the hot surface. Cook 2–3 minutes until light golden and a few charred spots appear, then flip and cook another 2 minutes. Repeat with remaining huaraches, adding a little oil between as needed. This step cooks the masa through and builds some texture.

Shallow-fry for crispness

After pre-cooking all huaraches, pour the remaining 1/4 cup oil into a large skillet and heat over medium-high until shimmering (but not smoking). Fry each pre-cooked huarache 30–45 seconds per side, pressing gently with a spatula, until edges are crisp and golden. Transfer to a paper towel-lined plate to drain. For a lighter version, skip this step and brush with a little butter instead.

Assembly & Toppings

Heat the refried beans: warm the refried beans in a small saucepan over low heat, or microwave until hot and easily spreadable. If very thick, stir in 1–2 tablespoons water to loosen slightly.

Optional protein: if using carne asada, grilled chicken, or cooked chorizo, reheat or finish cooking now so it is hot and ready to top. Chop steak into small bite-sized pieces; shred chicken; break up chorizo into crumbles.

Spread a thick layer (about 2–3 tablespoons) of warm refried beans onto each fried huarache, staying within the edge to form a moat for toppings. The central groove you made will help hold toppings in place.

Top each huarache with an even sprinkling (about 1/4 cup) of shredded Asadero/Oaxaca cheese while the beans and masa are hot so the cheese melts. If using pre-cooked proteins, distribute 2–3 ounces (a small handful) of your chosen protein across each huarache now.

Add chopped onion, sliced serrano/jalapeño, and chopped cilantro evenly across the huaraches. Spoon salsa roja or salsa verde in thin ribbons on top (about 1–2 tablespoons per huarache) to taste. Finish with crumbled queso fresco or cotija and a squeeze of lime.

Serve immediately while warm and slightly crisp. Provide extra salsa, lime wedges, and hot sauce on the side.

Finishing & Notes

Make-ahead: you can press and pre-cook huaraches, then refrigerate layered between parchment for up to a day and fry/heat just before serving. Keep toppings separate until ready to assemble.

Serving suggestion: 1 huarache is a hearty individual portion. Serve with a light salad or pickled vegetables, and enjoy with agua fresca or a cold beer.