Mexican huaraches are oval in shape to resemble a Mexican leather sandal, called huaraches. I owned many pairs as a kid, but these are much more tasty, LOL! If you love homemade corn tortillas, you will love huaraches. It’s a thicker version with a crispy texture on the outside, but soft on the inside. And just like tortillas, you can top them with anything. For today’s blog post, I share with you a few variations of huaraches prepared using masa harina. Masa harina is a pre-cooked corn flour used to prepared tortillas, tamales, gorditas and sopes. If you have the oppotunity to use freshly ground masa, I suggest you do that. The flavor and texture is even more delicious. But for now, this is what is available to me. Featured today is a quick grilled strip steak, beans with cheese and an avocado dressed huarache, as pictured above. And don’t foregt your favorite salsa! Prepare a batch of huarache shells ahead of time and keep them stored in the refrigerator for a quick lunch or weeknight meal.
A variation is to use a blue corn masa harina to prepare your huaraches. This one is layered with beans, queso ranchero, papa con chorizo, taqueria salsa, crema and cilantro.
For complete recipe on how to prepare Papa con Chorizo, click onto link.
Yields 6-8 servings
3 cups masa harina flour
1 teaspoon salt
2½ to 3 cups warm water, plus more for shaping huaraches
1/8 cup grapeseed oil, plus more for cooking huaraches
In a bowl, add the masa harina andsalt. Gradually add in the water until the masa dough forms. If it’s too dry, add a little more water. Work in the oil. Make 6 large or 8 medium equal size masa balls, cover with plastic and set aside for 20 minutes.
Preheat a comal or griddle pan to medium heat for 5 to 6 minutes. Take one masa ball and form it into an oval shape. Use a little water to wet the masa so it’s easier to shape. Place the masa in between plastic or wax paper and using a tortilla press or rolling pin, gently press or roll out to extend the oval shape until it looks like a huarache. It should be about 7 inches for the large and 4 1/2 inches for the small in length. You can stack them in between some wax paper and cover with plastic wrap.
When ready, place the huarache onto the hot comal and cook for about 30 seconds per side or until it comes loose from the comal, then you know it’s ready to turn. Once you turn it, drizzle a little oil onto the huaraches so they start to crisp up. Turn after a 20 seconds and cook the other side for another 10 seconds. You don’t want to leave them on too long or they will get tough.
You can serve the huaraches like this or you can cool them, then just flash fry them when you are ready to serve. Top the huaraches with beans, salsa, grated cheese, avocado and your favorite protien.
Now and then, I like to add some chile powder, mild and spicy to the masa harina. It gives the masa a nice color with a subtle flavor of chile spices.
Blue Corn Huaraches garnished with one of my favorite salsas! Taqueria-Style Salsa. Click onto link to see recipe.
For Steak Huarache
2 strip steaks (1 pound total)
Salt, to taste
Fresh cracked pepper, to taste
Granulated garlic, to taste
Season the strip steaks with salt, pepper and garlic powder to taste on both sides. Drizzle with a little olive oil, set aside. Grill the steaks for 4 minutes per side on preheated grill pan. Remove from grill onto plate, tent loosely with foil paper let sit for 5 minutes before slicing.
Always keep the prepared masa harina covered with plastic or a damp paper towel to prevent from drying out.
If you have a large tortilla press, that will work the best, but you can use a rolling pin as well.
Tips~ Don’t press or roll to hard when shaping the huaraches. You want a nice and even layer of masa harina.
Store the cooled huaraches in a plastic storage bag in the refrigerator. Flash fry for 1 minute in hot oil when ready to serve. Tops with your favorite toppings.
Refried beans, Oaxaca cheese, toasted chile de arbol salsa, jalapeños and cilantro.