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Huaraches
Sandal-shaped masa cakes
Huaraches: Mexico City's sandal-shaped masa cakes with black beans, nopales, salsa and cheese
Named for the leather sandals they resemble, huaraches are the pride of the market stalls around La Merced and the Jamaica market in Mexico City, where long ovals of masa are filled with beans, griddled and loaded with toppings at breakfast or lunch. This vegetarian version is topped with salsa verde, grilled nopales, crema, onion and crumbled fresh cheese. Most queso fresco is set with animal rennet; a vegetarian-labelled fresh cheese or a crumbly feta made with microbial rennet keeps it meat-free. Chef's tip: pat the beans into a log inside the masa before pressing, so they spread evenly to the edges.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the huaraches
- 1 ¾ cups warm water
- ½ tsp salt
- 3 tbsp vegetable oil
To top
- ¾ cup salsa verde
- 3 ½ oz queso fresco (vegetarian)crumbled
- ½ white onionfinely chopped
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Method
0/6 doneStep 1: Mix the 10 ½ oz masa harina (nixtamalised corn flour), ½ tsp salt and most of the 1 ¾ cups warm water in a bowl and knead for 2–3 minutes, adding the rest a little at a time, until the dough is soft and smooth like play-dough. If the edge of a pressed ball cracks, the dough is too dry, which is the most common reason huaraches split; knead in more water.
5 minStep 2: Divide into 6 balls. Roll each into a 12 cm log, press a groove down the middle and lay in 2 tbsp of the 9 oz refried black beans, thick. Pinch the dough closed over the beans and roll gently to seal.
10 minStep 3: Put each log between two sheets of plastic (a cut-open freezer bag) and press or roll into an oval about 25 cm long and 5 mm thick.
8 minStep 4: Heat a comal or large frying pan over a medium-high heat. Cook each huarache for 2–3 minutes a side until it releases easily and has toasted spots.
15 minStep 5: Brush the hot comal with the 3 tbsp vegetable oil, return the huaraches and fry 1 minute a side until crisp at the edges.
6 minStep 6: Spread with ¾ cup salsa verde, then top with warmed 7 oz cooked nopales (cactus strips), 3 ½ oz queso fresco (vegetarian), ½ cup Mexican crema or soured cream and ½ white onion. Eat straight away.
3 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 10 g
- Carbs
- 46 g
- Fat
- 13 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does huaraches take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of refried black beans, thick?
- Kidney or pinto beans, same amount.
- What can I use instead of white onion?
- 2 shallots per onion.
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