Huaraches
In Spanish, huaraches translates into sandals, which is what these flat breads are typically shaped as. Huaraches are made from masa harina flour, water, and salt, then pressed into 1/4" thick oval shaped pieces. They are then cooked on a griddle, then covered in various toppings. There are many different variations of this fried masa dough such as gorditas, sopes, and picadas. I will touch base on these in future recipes.The best part of making huaraches is that you can put whatever you want on them. Beans, meat, cheese, sour cream, cilantro, radishes, avocado, lettuce, tomato, pickled red onions, salsa, are all great accompaniments.
Servings: 2
Ingredients
Huaraches Dough
- 2 cups masa harina
- 1 cup warm water + more if needed
- 1 tsp salt
Toppings
- refried beans (pinto or black)
- Meat of your choosing
- crumbled queso fresco
- pickled onion
- cilantro chopped
- avocado sliced
- radish sliced
- sour cream
- salsa of your liking
Instructions
Huaraches Dough
- In a large bowl, mix together masa harina flour, water, and salt.
- Form into a dough. You might have to add more water if the dough is crumbly and dry. You want it to be a moist play dough type consistency.
- Form into 4 equal sized balls.
- Take a gallon sized ziplock bag and cut it apart from the seams so you have 2 pieces.Lay one of the ziplock bags the tortilla press. Pt one of the dough balls in the center of the press, with the other ziplock bag over the top.
- Press down until it is about 1/4" thick.
- Do this with the other 3 dough balls.
- On a well oiled griddle over medium high heat, add the 4 cylinders of pressed dough.
- Cook on each side for 2-3 minutes.
- Now for assembly. Spread out the refried beans first. This will be the glue. Then add the meat. I used some left over roast chicken. From here on, put whatever other toppings that you like. I put on some crumbled queso fresco, sour cream, cilantro, radish, avocado, pickled red onion, and a red hot sauce.
