Huaraches
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
5 steps. 30 minutes total.
- 1
Step 1
- a.Marinate the Steak
- b.In a shallow dish or resealable bag, combine the skirt steak, lime juice, orange juice, minced garlic, ground cumin, 0.75 tsp of salt, and black pepper.
- c.Ensure the steak is evenly coated with the marinade.
- d.Let it marinate for at least 30 minutes at room temperature, or for a more developed flavor, up to 4 hours in the refrigerator.
- 2
Step 2
- a.Prepare the Masa Dough
- b.In a large bowl, whisk together the masa harina, baking powder, and the remaining 1 tsp of salt.
- c.Pour in the melted lard and about 1.25 cups of the warm water. Use your hands to mix until a shaggy dough forms.
- d.Gradually add more warm water, 1 tablespoon at a time, kneading after each addition until the dough is smooth, soft, and pliable, similar to the texture of play-doh. It should not be sticky or crack at the edges when pressed.
- e.Cover the bowl with a damp kitchen towel and let the dough rest for 15-20 minutes to fully hydrate.
- 3
Step 3
- a.Shape and Cook the Huaraches
- b.Divide the rested dough into 4 equal portions and roll each into a ball.
- c.Place one ball between two pieces of plastic (from a cut-open plastic bag) in a tortilla press. Press gently to form an oblong shape. Alternatively, use your hands or a rolling pin to shape the dough into an oval about 1/4-inch thick and 6-7 inches long.
- d.Heat the vegetable oil in a large, heavy-bottomed skillet or comal over medium-high heat. The oil should shimmer but not smoke.
- e.Carefully lay the huaraches in the hot oil, working in batches of 1 or 2 to avoid overcrowding. Cook for 3-5 minutes per side, until they are golden brown, crisp on the outside, and cooked through on the inside.
- f.Transfer the cooked huaraches to a wire rack to drain excess oil.
- 4
Step 4
- a.Grill the Steak
- b.While the huaraches are cooking, heat a grill or cast-iron skillet over high heat until very hot.
- c.Remove the steak from the marinade, allowing any excess to drip off. Discard the remaining marinade.
- d.Grill the steak for 3-5 minutes per side for a medium-rare finish, depending on its thickness. The internal temperature should read 135°F (57°C).
- e.Transfer the cooked steak to a cutting board and let it rest for 10 minutes. This is crucial for juicy, tender meat.
- f.After resting, slice the steak thinly against the grain.
- 5
Step 5
- a.Assemble and Serve
- b.To assemble, take a warm huarache base and spread a generous layer of warmed refried beans over the top.
- c.Arrange a portion of the sliced grilled steak over the beans.
- d.Garnish generously with salsa verde, a drizzle of Mexican crema, crumbled cotija cheese, finely chopped white onion, and fresh cilantro.
- e.Serve immediately with slices of fresh avocado on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The texture of the masa dough is key. If it cracks when you press it, it's too dry; add more water, a teaspoon at a time. If it's too sticky, add a bit more masa harina.
- 2Using a tortilla press lined with a cut-open plastic bag is the easiest way to get uniform huaraches. If you don't have one, a rolling pin or the bottom of a heavy pan will work.
- 3Don't overcrowd the skillet when frying the huaraches. This lowers the oil temperature and can result in a greasy, undercooked base.
- 4Letting the steak rest before slicing is non-negotiable. It allows the juices to redistribute, ensuring every bite is tender and flavorful.
- 5You can prepare the huarache bases ahead of time. Let them cool completely, then store them in an airtight container. Reheat on a dry comal or in a 350°F (175°C) oven until warm and crisp before topping.
Adapt it for your goals.
Vegetarian
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.
Different MeatDifferent Meat
Instead of steak, use shredded chicken tinga, carnitas (pulled pork), or chorizo for a different flavor profile.
Stuffed HuarachesStuffed Huaraches
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.
Different ToppingsDifferent Toppings
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.
Why this is on our healthy list.
Protein Powerhouse
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.
Source of Fiber
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.
Energy-Boosting Carbohydrates
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.
Frequently asked questions
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.