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Thick, oblong masa cakes, crisped on the outside and soft inside, piled high with refried beans, grilled steak, and fresh toppings. A beloved Mexican street food classic made easy at home.
For 4 servings
Marinate the Steak
Prepare the Masa Dough
Shape and Cook the Huaraches
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Thick, oblong masa cakes, crisped on the outside and soft inside, piled high with refried beans, grilled steak, and fresh toppings. A beloved Mexican street food classic made easy at home.
This mexican recipe takes 60 minutes to prepare and yields 4 servings. At 1029.98 calories per serving with 40.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Grill the Steak
Assemble and Serve
Swap the steak for grilled mushrooms, crumbled tofu chorizo, or a mix of sautéed zucchini and corn. Use vegetable shortening instead of lard in the masa.
Instead of steak, use shredded chicken tinga, carnitas (pulled pork), or chorizo for a different flavor profile.
For a traditional Mexico City style, place a thin layer of refried beans in the center of the masa ball before shaping. Pinch the dough to seal the beans inside, then press and cook as directed.
Experiment with toppings like pickled red onions, sliced radishes, different salsas (like salsa roja or a spicy salsa de arbol), or a sprinkle of toasted pepitas.
The combination of skirt steak and refried beans provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Both the masa harina (whole grain corn flour) and the refried beans are excellent sources of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
The masa base is rich in complex carbohydrates, providing a sustained release of energy to fuel your body and keep you feeling full and satisfied.
A single huarache prepared according to this recipe contains approximately 850-900 calories, making it a very hearty and substantial meal. The exact count can vary based on the amount of oil absorbed and the specific toppings used.
Huaraches are a delicious and satisfying dish, but they are quite calorie-dense due to the fried masa base and rich toppings like steak, cheese, and crema. While they provide protein and fiber, they are best enjoyed as an occasional treat rather than a daily meal, especially if you are monitoring your calorie or fat intake.
Absolutely! For a vegetarian version, replace the steak with grilled portobello mushrooms, black beans, or a spicy potato mixture. Use vegetable shortening instead of lard. For a vegan version, also omit the cotija cheese and crema, or use plant-based alternatives.
Yes, you can prepare the masa dough up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature for about 30 minutes before shaping, and knead it briefly to restore its pliable texture.
Both are made from masa, but the main differences are shape and size. Huaraches are large and oblong, named after the sandal they resemble. Sopes are typically smaller, round, and have a pinched border around the edge to hold the toppings.