Huaraches Recipe
Make Huaraches Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Masa base and toppings
Method
Preparation and assembly
- 1
Prepare masa dough
In a large bowl, whisk together masa harina and salt. Gradually add warm water and 1 tablespoon oil, mixing until a soft, pliable dough forms. If the dough feels dry, add water a tablespoon at a time until it comes together. Cover and let rest 10 minutes.
- 2
Portion and shape huaraches
Divide dough into 6 equal portions. Roll each portion into a smooth ball, then flatten on a lightly oiled surface into oblong shapes about 6–7 inches long and 1/2 inch thick.
- 3
Cook the masa bases
Heat a large skillet over medium-high heat and add a thin layer of oil. Cook the huarache bases in batches, about 2–3 minutes per side, until lightly browned and cooked through. Transfer to a rack to drain excess oil.
- 4
Warm the beans
Stir the refried beans in a small saucepan over low heat until warmed through, thinning with a splash of water if needed.
- 5
Prepare toppings
Shred lettuce and set aside. Crumble cotija or queso fresco. Mix pico de gallo with a squeeze of lime juice if desired. Have crema and cilantro ready for assembly.
- 6
Assemble each huarache
Spread a thin layer of warm refried beans over each masa base. Drizzle with crema, top with shredded lettuce, spoon pico de gallo, crumble cotija, then sprinkle chopped cilantro. Finish with a touch of lime juice and (if using) a small spoonful of salsa verde.
- 7
Serve
Serve immediately while warm, with extra lime wedges on the side if desired.
