Mexican Huaraches

Authentic huaraches topped with carne asada, pico de gallo, guacamole salsa, and cheese. Enjoy as a snack, fulfilling breakfast, or lunch.

📝 Ingredients

• 2 cups masa harina
• 1 1/2 cups water (read notes)
• 1 tsp salt
• 1 1/2 lb beef chuck steak (cut into small bites)
• 1 medium onion (sliced)
• 1 1/2 tsp garlic powder
• 1 tsp cumin powder
• 1/2 tsp pepper
• 2 Tbsp olive oil
• salt (to taste)
• 2 cups refried beans
• 2 1/2 cups pico de gallo
• guacamole salsa (as needed)
• 1/2 cup queso fresco (read notes)

👨‍🍳 Instructions

1. 1--- Cook the meat ---
2. 2Heat the oil in a pan and add the meat. Season with garlic, cumin, salt, and pepper.
3. 3Cook over medium heat for about 5 minutes or until meat is no longer pink.
4. 4Mix in the onions and cook until they are soft and translucent and the meat has cooked through (about 10 minutes).
5. 5Cover and set aside.
6. 6--- Make the huaraches ---
7. 7Combine masa harina, salt, and water in a bowl.
8. 8Knead for 2 minutes to achieve a smooth and non-sticky dough.
9. 9Heat a griddle or a comal over medium heat.
10. 10Divide the dough into 10 portions and keep them covered with a damp towel.
11. 11Using your hands and a smooth surface, create a log of about 6 inches long and 1 inch thick (15x3.5cm).
12. 12Place the log between 2 sheets of plastic and use a heavy dish to flatten it.
13. 13Use your hands to shape the masa into the typical sandal form. Make sure is not too tin (like a tortilla), but a little thick.
14. 14Peel the sheet on top and flip the huarache onto your hand.
15. 15Remove the last sheet and then place the huarache onto the hot griddle.
16. 16Cook for one minute, then carefully flip it and cook for 1-2 more minutes.
17. 17Repeat the steps until all masa dough is used and keep huaraches wrapped in a kitchen towel to keep them warm and soft.
18. 18--- Assemble ---
19. 19Place a huarache flat on a plate and spread a spoonful of refried beans
20. 20Add some meat, then top with pico de gallo.
21. 21Drizzle with guacamole salsa and add some cheese on top. Serve immediately.