Huaraches~ Prepared with Masa Harina
Huaraches translate to sandal in Spanish, Lol! It's a thicker version of a corn tortilla, oval in shape. So basically an edible plate topped with steak, bistec and more!
Servings 4 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 and salt. Gradually add in the water until the masa dough forms. If it’s too dry, add a little more water. Work in the oil. Roll 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 protein.
For Bistec Huarache, season 1 pound of bistec(top round) thin cuts lightly with salt, pepper and granulated garlic. Sear in preheated oil in a skillet for 2 -3 minutes per side. Let bistec rest for 1 minutes and then slice small. Add a layer of beans, Oaxaca cheese, bistec, avocado, salsa. onions, cilantro and fresh lime.