Mexican cuisine · Dough, Pasta & Rice

Huaraches

Sandal-shaped masa cakes with a bean filling, topped with fried beef, salsa, onion and cheese.

Ingredients · for 4 servings

• 400 g masa harina
• 500 ml warm water
• 300 g black beans (canned)
• 400 g beef (rump)
• 2 onions
• 2 cloves garlic
• 400 g tomatillos
• 2 serrano chiles
• 150 g queso fresco (or feta)
• 150 g crema (or sour cream)
• 6 tbsp oil
• Salt, pepper

Instructions

1. Knead the masa harina with 1 tsp salt and the warm water into a supple dough and let it rest, covered, for 20 min.; finely puree the drained beans with the garlic and season with salt.
2. Cook the tomatillos, serrano chiles and half an onion for 8 min. until the tomatillos turn olive-green, puree with salt into a salsa and set aside.
3. Cut the beef into thin strips and sear in 2 tbsp oil over high heat for 4–5 min. until browned, then season with salt and pepper.
4. Shape the dough into eight balls, flatten each one, place 1 tbsp of the bean puree in the center, seal the dough over it and stretch into an 18 cm long, oval cake 5 mm thick.
5. Bake the cakes in a dry pan for 3 min. per side, then brush with the remaining oil and fry for another 1–2 min. per side until crisp outside and soft inside.
6. Spread the huaraches with the salsa, top with the beef, the remaining onion in thin rings, crumbled queso fresco and crema, and serve immediately.