Authentic Mexican Huaraches Recipe: Step-by-Step Guide to a Delicious Dish
Huaraches are a beloved Mexican dish made with a thick, oblong masa base, topped with refried beans, meat, cheese, and vibrant salsas. This recipe is your guide to making them from scratch for a truly authentic experience. Perfect for a family meal or a Mexican-themed dinner party!
Print Share on Twitter Share on FacebookServings: 8 servings
Calories: 280kcal
Equipment
- Large Skillet - For cooking the meat.
- Mixing Bowl - To prepare and knead the masa dough.
- Tortilla Press (optional) - To flatten the dough into huarache shapes.
- Griddle or Large Skillet - For cooking the huarache base.
- Heavy Glass Baking Dish or Flat Surface - Alternative to the tortilla press for shaping the dough.
- Parchment Paper or Plastic Wrap - To prevent sticking while shaping the dough.
- Deep Fryer or Large Sauté Pan (optional) - For frying the huaraches if a crispier texture is desired.
- Tongs - For flipping and handling huaraches while frying.
- Paper Towels - To drain excess oil after frying.
- Serving Plate or Tray - To assemble and serve the huaraches.
Ingredients
- For the Meat:
- 2 tablespoons olive oil
- 1 ½ pounds beef chuck steak diced into small cubes
- ¼ onion thinly sliced (white or yellow)
- 2 cloves garlic minced
- 1 teaspoon kosher salt add more if needed
- ½ teaspoon freshly ground black pepper
- For the Huarache Dough:
- 2 cups masa harina plus extra if needed
- 1 teaspoon fine salt
- 1 ½ cups water adjust as needed
- Vegetable oil optional, for frying
- For Serving:
- Refried beans warmed
- Salsa roja or your favorite hot sauce
- Salsa verde or guacamole salsa
- Diced avocados
- Crumbled cotija cheese or queso fresco
Instructions
- Prepare the Meat
- Heat olive oil in a large skillet over medium-high heat.
- Add the beef, sliced onion, minced garlic, salt, and pepper.
- Cook for 5–6 minutes, stirring occasionally, until the beef is browned and no longer pink.
- Remove from heat, cover, and set aside until ready to serve.
- Make the Huarache Dough
- In a large bowl, combine the masa harina and salt. Gradually stir in water until a dough forms.
- Knead the dough by hand until smooth and pliable. Test by rolling a small ball and pressing it with your finger. If it cracks, the dough is too dry—add more water. If it sticks to your hands, it’s too wet—add more masa harina.
- Divide the dough into 8 equal portions. Roll each portion into a ball and cover with a damp cloth or plastic wrap to keep the dough moist.
- Shape and Cook the Huaraches
- Heat a griddle or skillet over medium-high heat.
- Roll each dough portion into a 5–6 inch log. Place the dough between two sheets of parchment paper or plastic wrap and gently flatten using a tortilla press, a heavy dish, or your hand. Shape into an oblong form resembling a sandal.
- Carefully peel off the plastic or parchment and transfer the huarache to your hand.
- Place the huarache on the hot griddle. Cook for 1 minute until light brown spots appear. Flip and cook the other side for 1 more minute. These can be eaten as-is or fried for extra crispiness.
- Optional: Fry for a Crisp Finish
- Heat 1 inch of oil in a large skillet to 350°F. Test by dropping a small piece of dough into the oil—it should sizzle.
- Fry the huaraches in batches, 1–2 at a time, for 1 minute per side until golden brown.
- Transfer to a plate lined with paper towels to absorb excess oil.
- Assemble and Serve
- Spread a generous spoonful of warm refried beans on each huarache.
- Top with the cooked meat, then drizzle with salsa roja, hot sauce, or salsa verde.
- Add diced avocados and sprinkle with crumbled cotija or queso fresco.
- Serve immediately and enjoy this authentic taste of Mexico!
Video
Notes
Tips for Perfect Huaraches 🥳
- Knead the Dough Properly 🤲
Ensure your masa dough is smooth and pliable by kneading for at least 10 minutes. If it cracks, add more water; if it sticks, add a touch of masa harina. - Use Fresh Ingredients 🥑
Fresh toppings like diced avocado, crumbled cotija, and homemade salsa elevate the flavors of your huaraches. - Test Oil Temperature for Frying 🌡️
For crispy huaraches, ensure the oil reaches 350°F. Drop a small piece of dough in to check if it sizzles. - Customize to Your Taste 🌮
Add grilled veggies, shredded chicken, or plant-based toppings to cater to everyone’s preferences. - Prep Ahead ⏳
Make the dough and toppings ahead of time to save effort when serving. Store them separately in airtight containers for freshness.
Variations of Huaraches 🌟
- Vegetarian Huaraches 🍆
Swap meat for sautéed mushrooms, zucchini blossoms, or grilled nopales. - Seafood Huaraches 🦐
Use grilled shrimp or fish for a coastal twist. - Spicy Huaraches 🌶️
Add pickled jalapeños or drizzle spicy salsa roja for heat lovers. - Breakfast Huaraches 🍳
Top with refried beans, scrambled eggs, and queso fresco for a morning treat. - Vegan Huaraches 🌱
Replace cheese with vegan options and add roasted vegetables for a wholesome alternative.
Helpful Cooking Tips 💡
- Avoid Sticking: Use parchment paper or plastic wrap when shaping the dough.
- Cook Evenly: Flip the huaraches after 1 minute to cook both sides evenly.
- Crispier Base: For a crunchier bite, fry the cooked masa base in oil after griddling.
- Layer Wisely: Spread beans first—they act as glue for your toppings.
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 28g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 520mg | Potassium: 200mg | Fiber: 5g | Vitamin A: 250IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 2mg
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.