Authentic Huaraches with Refried Beans and Carne Asada

What you’ll need

10 tools across 5 steps.

• comalEssentialstep 3
• kitchen towelEssentialstep 3
• Cutting boardEssentialstep 4
• knife (if cutting)Essentialstep 4
• bucketstep 1
• plastic wrapstep 2
• tortilla pressstep 2
• paella panstep 3
• milk pitcherstep 4
• serving platestep 5

Method

1. 1

   Prepare the Masa Dough

   In a large bowl, combine the 250 g Masa Harina and 5 g salt. Gradually add the 300 ml warm water, mixing with your hands until a soft, pliable dough forms. Knead for about 5 minutes until smooth. If the dough feels too dry, add a little more water; if too sticky, add a little more masa harina. Cover the bowl with a damp cloth and let it rest for 15-20 minutes.

   The dough should be firm enough to hold its shape but soft enough to press easily. It shouldn't stick to your hands.

   Timer: 25 minbucket
2. 2

   Shape the Huaraches

   Divide the masa dough into 4 equal portions. Take one portion and roll it into an oblong shape, about 15-20 cm (6-8 inches) long and 7-10 cm (3-4 inches) wide, and about 0.5 cm (1/4 inch) thick. You can do this by hand or by pressing it between two pieces of plastic wrap in a tortilla press, then gently shaping it into an oblong. Repeat with the remaining dough portions.

   Using plastic wrap prevents the dough from sticking and makes shaping much easier. Keep the dough covered with a damp cloth while you work to prevent it from drying out.

   Timer: 10 minplastic wraptortilla press
3. 3

   Cook the Huaraches

   Heat 50 ml vegetable oil in a large skillet or on a comal over medium-high heat. Once hot, carefully place one or two huaraches in the skillet, ensuring not to overcrowd. Cook for 3-5 minutes per side, or until golden brown and cooked through. The huaraches should puff up slightly. Remove from the skillet and place on a plate lined with paper towels to drain excess oil. Keep warm while you cook the remaining huaraches.

   Adjust the heat as needed to prevent burning. A properly cooked huarache will be slightly crispy on the outside and tender on the inside.

   Timer: 15 minpaella pancomalkitchen towel
4. 4

   Prepare Toppings

   While the huaraches are cooking, prepare your toppings. Gently warm the 200 g refried beans in a small saucepan. Shred the 100 g lettuce, finely dice the 50 g white onion, and crumble the 100 g queso fresco. Ensure your 250 g cooked carne asada is ready (warmed if necessary) and your 150 ml salsa is at hand.

   Having all your toppings prepped before assembly makes the final step quick and enjoyable.

   Timer: 10 minmilk pitcherCutting boardknife (if cutting)
5. 5

   Assemble and Serve

   To assemble, take a warm huarache and spread a generous layer of refried beans over its surface. Top with a portion of carne asada, followed by shredded lettuce, diced white onion, and crumbled queso fresco. Finish with a drizzle of your favorite salsa roja or verde. Serve immediately and enjoy your delicious homemade Huaraches!

   Huaraches are best enjoyed fresh and warm. Feel free to customize toppings with crema, avocado, or other favorite additions.

   Timer: 5 minserving plate