Huaraches are a beloved Mexican street food—picture a sandal-shaped masa base piled high with savory toppings. The unique oblong shape is what gives this dish its name, as “huarache” refers to a type of sandal.
One of the best things about huaraches is their versatility. While the masa base remains consistent, the toppings can vary widely depending on regional preferences and individual tastes. From classic combinations like beans, cheese, and salsa to more elaborate creations with grilled meats and vegetables, the possibilities are endless.
This guide will walk you through everything you need to know to create delicious huarache recipes in your own kitchen.
What are Huaraches?
Let’s start with the name. “Huarache” comes from the word for a traditional Mexican sandal. The resemblance is pretty clear, right?
So, what is a huarache? At its heart, it’s an oblong, sandal-shaped base made from masa. Masa is typically made from masa harina (corn flour) or fresh corn. You top this masa base with all sorts of delicious things, like beans, meat, cheese, and salsa.
Like any great dish, huaraches have lots of regional variations. In Mexico, you’ll often find them stuffed with beans before they’re topped. Here in the US, you’re more likely to find them served plain, ready for whatever toppings you choose.
Essential Ingredients for Authentic Huaraches
Ready to make some huaraches? Here are the basic ingredients you’ll need:
For the Masa
- Masa harina: This is the foundation of your huarache. Masa harina is corn flour that’s been treated with lime, a process called nixtamalization. Look for a high-quality brand to get the best results.
- Water: You’ll need room-temperature water to hydrate the masa harina and create a pliable dough.
- Salt: Just a bit of salt will enhance the flavor of the masa.
For the Filling and Toppings
- Refried beans: A classic and versatile filling. Use homemade or high-quality canned refried beans.
- Protein options: Choose from beef, chicken, pork, or a plant-based alternative. Carne asada is always a great choice.
- Cheese: Queso fresco, queso anejo, or Oaxaca cheese all work well. Queso fresco is a fresh, milky cheese, queso anejo is a bit more aged and firm, and Oaxaca cheese is a stringy, melty cheese.
- Salsa: Tomatillo salsa, red salsa, or pico de gallo are all delicious. Experiment with different varieties to find your favorite.
- Additional toppings: Don’t forget the onion, cilantro, radishes, lettuce, and crema!
Step-by-step guide to making huaraches from scratch
Here’s how to make the base for these authentic antojitos. Once you get the hang of making the huaraches, you can vary the toppings to your liking.
Preparing the Masa
- In a bowl, mix 2 cups of masa harina with 1 ½ cups of water and 1 teaspoon of salt. You may need to add a little more water, depending on how dry your masa harina is. Start with 1 cup of water per 2 cups of masa harina, and then add more as needed.
- Knead the dough until it forms a smooth, pliable ball that isn’t too dry or too sticky. If it’s too dry, add a little more water. If it’s too sticky, add a little more masa harina.
- Cover the dough with a damp cloth or plastic wrap and let it rest for 15 to 20 minutes. This allows the masa to fully hydrate, which will make it easier to work with.
Shaping the Huaraches
- Divide the dough into 6 to 8 equal portions.
- Form each portion into an oval shape.
- Flatten the oval using a tortilla press or a rolling pin between two sheets of plastic wrap. Aim for a thickness of about ¼ inch. If you’re using a tortilla press, be sure to use even pressure and center the dough in the press.
- If you like, you can gently stuff the center of each huarache with refried beans at this point.
Cooking the Huaraches
- Heat a comal or griddle over medium-high heat. The comal should be nice and hot before you begin cooking.
- Cook the huaraches for 2 to 3 minutes per side, or until they’re lightly golden brown and cooked through. Let them cook undisturbed on each side for 2 to 3 minutes.
- I don’t recommend frying the huaraches in oil, since they’re healthier when cooked on a griddle or comal. But if you want a crispier texture, you can certainly fry them.
- Remove the huaraches from the comal or oil and let them cool slightly before adding your toppings.
So many toppings, so much flavor
One of the best things about huaraches is that you can top them with almost anything. Here are a few ideas to get you started.
Classic Toppings:
- Refried beans
- Carne asada
- Queso fresco
- Salsa
- Onion
- Cilantro
Vegetarian and Vegan Options:
- Sautéed vegetables
- Black beans
- Guacamole
- Plant-based cheese alternatives
Creative Combinations:
- Chipotle aioli and sautéed squash blossoms
- Pulled pork with pickled onions and habanero salsa
- Shrimp ceviche with avocado and lime
Don’t be afraid to experiment! Huaraches are a great way to use up leftovers, too. Throw on whatever you have in the fridge and see what happens!
Tips and tricks for perfect huaraches
Okay, you’ve got your ingredients, and you’re ready to go, right? Here are some things I’ve learned along the way.
- Dough consistency: You might need to add a little more or less water to get your dough smooth and pliable.
- Shaping techniques: Wet your hands before you start shaping the dough. This keeps it from sticking to you.
- Cooking time: Keep an eye on your huaraches as they cook. Cooking time will vary based on thickness and heat.
- Storage and reheating: Let your cooked huaraches cool all the way down before you wrap them up. You can keep them in the fridge for about 5 days, or freeze them for up to 3 months. To reheat, just lightly oil a griddle or pan and cook them for a few minutes on each side.
Wrapping Up
Making huaraches at home is easier than you might think, and they’re so versatile! Try our recipe, and don’t be afraid to experiment with different toppings to create your own unique version of this beloved Mexican dish.