🌮 Huarache

Name: Huarache
Total time: 60 min
Yield: 4
Cuisine: Mexico · Mexico City
Ingredients: 300 g masa harina (corn dough flour); 350 ml warm water and salt; 200 g cooked pinto beans, mashed; 400 g thin beef steak (such as flank); 1 onion, chopped, and 1 garlic clove; 100 g queso fresco, crumbled; Green or red salsa, oil for the griddle

Origin: Mexico · Mexico City

462kcal

per serving · 220 g

210kcal

per 100 g

22 gProtein10 g / 100 g

18 gFat8 g / 100 g

55 gCarbs25 g / 100 g

A huarache is a long, oval flatbread of corn masa, shaped like a sandal, cooked on a griddle and topped. Typical toppings are refried beans, grilled beef, salsa, crumbled cheese and chopped onion. It is a filling street food eaten with a knife and fork or by hand.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not vegetarianbecause of: beef

Not veganbecause of: beef, cheese

Contains dairybecause of: cheese

Not keto25 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

corn masabeansbeefsalsacheeseonion

Recipe

4 servings60 min

Ingredients

300 g masa harina (corn dough flour)
350 ml warm water and salt
200 g cooked pinto beans, mashed
400 g thin beef steak (such as flank)
1 onion, chopped, and 1 garlic clove
100 g queso fresco, crumbled
Green or red salsa, oil for the griddle

Method

Mix the masa harina with water and salt into a soft dough; rest 15 minutes.
Season and sear the beef on a hot griddle for 3–4 minutes per side, then slice thinly.
Shape the dough into 4 oval pieces, press flat to about 5 mm thick and fill each with a spoon of beans, folding the dough around it, then press flat again.
Cook the huaraches on a lightly oiled griddle for 3–4 minutes per side until set and speckled.
Spread with beans, top with beef, salsa, cheese and onion and serve at once.

How to make it lighter

Cook the huarache on a dry griddle without extra oil: the masa base is naturally low in fat.
Use lean beef and a modest sprinkle of cheese; the beef and beans give a good share of protein.
Add plenty of onion, cilantro and salsa for volume, and skip cream.

History

The huarache is a classic of Mexico City street food, named after the sandal it resembles. It belongs to the family of masa antojitos, along with sopes and gorditas, built on corn dough that goes back to pre-Hispanic cooking. Today it is sold at market stalls and street stands across the capital.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →