Authentic Mexican Huaraches Recipe

Ingredients

2 cups of nixtamalized corn dough (masa harina)
1 cup of warm water
1 teaspoon of salt
1/2 cup of refried beans
1 cup of queso fresco, crumbled
1/2 cup of white onion, finely chopped
1 cup of salsa (red or green)
1/2 cup of sour cream
1 cup of lettuce, shredded
1/2 cup of vegetable oil for frying

Steps and instructions

In a large bowl, mix the nixtamalized corn dough (masa harina) and salt. Gradually add warm water and knead until the dough is smooth and firm. Let it rest for 5 minutes.
Take a portion of the dough and flatten it with your hands into an oval shape about 1/4 inch thick. Make a small ridge around the edge, this will give the huarache its characteristic shape.
In the center of each huarache, place a spoonful of refried beans and fold the dough over the beans, sealing the edges.
Heat the oil in a frying pan over medium heat. Once the oil is hot, carefully place the huaraches into the pan and fry until golden brown on both sides.
Once fried, remove the huaraches from the pan and place them on a plate lined with paper towels to drain excess oil.
Top the huaraches with crumbled queso fresco, chopped onion, salsa, sour cream, and shredded lettuce.
Serve hot and enjoy your homemade huaraches.

Tools for making

Large bowl - to mix the corn dough and water
Frying pan - for frying the huaraches
Spoon - for adding beans to the huaraches
Paper towels - to drain excess oil from the fried huaraches
Knife - for chopping onions

Recipe variations

Replace nixtamalized corn dough with regular corn dough (masa harina) for a different texture.
Add cooked and seasoned ground beef or shredded chicken as a topping.
Replace the refried beans with black beans or pinto beans.
Experiment with different types of cheese such as Monterey Jack or Oaxaca cheese.
Include sliced avocado or guacamole as a topping.
Add pickled jalapenos or other spicy peppers for an extra kick.
Try using a gluten-free flour alternative, such as almond flour or chickpea flour, for a gluten-free version.
Add grilled vegetables like bell peppers and zucchini as additional toppings.
Create a vegan version by omitting the dairy products and using vegan cheese alternatives and plant-based sour cream.
Serve the huaraches with a side of fresh salsa verde or mole sauce.

Recipe overview

This traditional Mexican recipe will guide you in creating delicious Huaraches. Known for their sandal-like shape, Huaraches are a staple of Mexican street food cuisine. Made with a base of nixtamalized corn dough filled with refried beans and topped with queso fresco, onion, salsa, sour cream, and lettuce, these uniquely shaped delicacies are a perfect combination of flavors. Through this recipe, you will learn to craft these savory treats from scratch. Expect to get your hands a little doughy as you shape the Huaraches, and your kitchen smelling wonderfully as they fry to a golden brown. The end result is a fun, customizable dish that brings a piece of Mexico to your table. Enjoy the process, and let's get started with this Huaraches recipe.

Common questions

Can I use regular cornmeal instead of nixtamalized corn dough (masa harina)? No, for authentic huaraches, it is recommended to use nixtamalized corn dough (masa harina) as it gives the huaraches their distinct flavor and texture.
Can I use canned refried beans? Yes, you can use canned refried beans for convenience. However, homemade refried beans will enhance the flavor of the huaraches.
Can I substitute queso fresco with another cheese? If queso fresco is not available, you can substitute it with crumbled feta cheese or mild white cheese.
Can I bake the huaraches instead of frying them? Traditionally, huaraches are fried to achieve a crispy texture. However, if you prefer a healthier option, you can brush the huaraches with oil and bake them in a preheated oven at 375°F (190°C) for approximately 15-20 minutes or until golden brown.
Can I make the dough in advance? Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Just make sure to bring the dough to room temperature before shaping and frying the huaraches.
What other toppings can I add? Huaraches are versatile, and you can customize the toppings based on your preference. Some popular options include diced tomatoes, avocado slices, cilantro, pickled jalapenos, or hot sauce.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the corn dough and other ingredients.
Frying Pan - A pan to fry the huaraches until golden brown.
Spatula - A utensil to flip the huaraches while frying.
Paper Towels - To drain excess oil from the fried huaraches.
Plates - To serve the huaraches.
Spoons - For scooping and spreading refried beans, salsa, and sour cream.
Knife - To chop onions and lettuce.
Grater - To crumble the queso fresco.

Origin stories

Huaraches, named for their resemblance to traditional Mexican sandals, are a popular street food originating from Mexico City. The dish's creation is credited to Mrs. Carmen Gomez Medina in the 1930s who started making and selling these delicious treats in a small stall. The special feature of huaraches, that distinguishes them from other Mexican dishes, is the oblong shape of the tortilla, stuffed with refried beans and topped with various ingredients. This simple yet satisfying dish has now found its way into the hearts and menus of Mexican food lovers all around the world. The joy of biting into a huarache is the discovery of the beans within the masa dough, a delightful surprise that marks the uniqueness of this culinary invention.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.