← Nouns Cooking · Mexican

Ingredients

• 250 g Masa harina
• 350 ml warm water, roughly
• ½ tsp Salt
• 250 g refried pinto beans, thick
• 3 tbsp Vegetable oil
• 200 ml salsa verde or salsa roja
• 100 g Queso fresco, crumbled
• ½ white onion, finely chopped
• 4 tbsp Mexican crema or sour cream
• 1 handful Coriander (cilantro), chopped (optional)

Method

1. Mix the masa harina and salt with enough warm water to make a soft dough that feels like play dough and doesn’t crack at the edges. Cover and rest for 10 min.
2. Divide the dough into 8 balls. Roll one into a fat log about 10 cm long, press a channel down the middle and fill it with 1 tbsp of beans. Pinch the dough closed over the beans and roll it gently into a log again.
3. Put the log between two sheets of plastic and press or roll it into a long oval about 5 mm thick, like the sole of a sandal. Repeat with the rest, keeping them covered.
4. Cook the huaraches on a dry griddle or heavy pan over medium-high heat for 2–3 min per side, until spotted brown and firm.
5. Brush each with a little oil and cook for 1 minute more per side, until crisp. Spread with a thin layer of warm beans, spoon over salsa and top with cheese, onion, crema and coriander.

Tips

• Top with grilled steak, chorizo or chicken for a meatier version (then they are no longer vegetarian).
• If the dough cracks when you press it, knead in a splash more water.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos ¡Hola! Jalapeño