Mexican Huaraches Food Recipe

All about huaraches food, a traditional Mexican meal with a long history. Plus, an easy and tasty recipe to make them at home and enjoy this authentic dish.

This particular food is perfect for those who want to immerse themselves in the most popular dishes of Mexican cuisine and have a snack full of flavor throughout the day. 

The Origin Of Huaraches Food

If you search for “huarache” on search engines, you will likely find photos and information about a type of sandal. And that is not a mistake. 

It turns out that these sandals, more specifically their shape, are where this dish’s name originates from.

The word itself is derived from the Purépecha language that calls it kwarachi, but the origins don’t stop there, as there are a few legends and stories about this particular dish.

One of my favorite stories tells that a lady named Carmen Gomez Medina was known for selling a particular type of sopes in the canal of Calzada de la Viga. Her food was not only delicious but also “different”.

The sopes she made were not typically rounded, but with a larger and oval shape to hold more ingredients and satisfy her hungry customers.

She also used to sell tlacoyos (a similar dish) in that place, and when she was displaced to the Mercado de Jamaica, around 1950, her food was already popular and appreciated by the locals and foreigners, who started to call those huaraches, due to their similarity to the sole of a sandal.

The Masa Dough

Masa is a type of dough made with corn flour and used to make tortillas, sopes, and other types of Mexican foods, including huaraches.

To make this type of dough a special treatment to the corn is necessary, this treatment is called nixtamalization and was developed by Mesoamerican civilizations by treating the corn kernels with an alkaline solution such as lime or ashes.

In Mexico, masa can be bought at the tortilla stores by weight, but in other countries, you’ll need to make your own by mixing masa harina and water. There are several brands of masa harina (harina para tortillas), so do a little research before buying yours.

Pay special attention to this ingredient and make sure you are using the real nixtamalized corn flour instead of regular corn flour since it won’t give you the same result.

Masa dough should be smooth and have a texture similar to play-dough once prepared, it shouldn’t either be too dry or too soft as you will need to easily shape a huarache.

Huaraches Recipe – Step by Step

Before starting with the recipe, prepare your utensils (read the recipe card below). And make also the salsas and toppings you will like to add.

Step 1 – Cook the meat:

Cut the meat into strips and slice the onions, you will also need some spices such as garlic, cumin, salt, and pepper.

Next, heat 2 tablespoons of oil in a pan and add the meat. Season with the spices and cook over medium heat for about 5 minutes or until meat is no longer pink.

Now, add the onions to the pan and keep cooking until the onions are soft and translucent and the meat has cooked through (about 10 minutes). Cover and set aside.

Step 2 – Make the huaraches:

Start by combining masa harina, salt, and water in a bowl. Then knead for 2 minutes to achieve a smooth and non-sticky dough.

Heat a griddle or a comal over medium heat.

Now, divide the dough into 10 balls and keep them covered with a damp towel. Using your hands and a smooth surface, create a log of about 6 inches long and 1 -inch thick (15×3.5cm).

Now, place the log between 2 sheets of plastic and use a heavy dish to flatten it.

Then, use your hands to shape the masa into the typical sandal form. Make sure is not too tin (like a tortilla), but a little thick.

Carefully, peel the sheet on top and flip the huarache onto your hand (you can also moist a bit your hand).

Remove the last sheet and then place the huarachi onto the hot griddle.

Allow cooking for one minute, then carefully flip it and cook for 1-2 more minutes or until is nicely done and with some dark spots on the surface.

Repeat the steps until all masa dough is used and keep the pieces nicely wrapped in a kitchen towel to keep them warm and soft.

Step 3 – Assemble:

• Place a huarache flat on a plate.
• Spread a nice spoonful of refried beans making sure to cover it nicely.
• Next, add some meat (or any other dish you want to add).
• Add some pico de gallo, you decide how much.
• Last, drizzle with salsa and top it with cheese.

Topping Variations

Mexican huaraches food is so versatile and can include many other toppings. The options are vast and can go from meat and cheese to even vegetarian/vegan-friendly alternatives. Here are some suggestions to top this dish.

Main Ingredient

• Chorizo and potatoes (pork)
• Chile rojo (beef)
• Chilorio (pork)
• Tinga (chicken)
• Picadillo (beef & pork)
• Mexican Sauteed Mushrooms (vegan)
• Calabacitas (vegetarian)

Salsas & Salads

• Nopales Salad.
• Mexican Cabbage Salad.
• Salsa Verde.
• Tomatillo Red Salsa.

Storage and Re-Heating Instructions

To store your huaraches food leftovers, make sure everything is cooled to room temperature, then wrap the huarache tightly with cling film, this will help them to remain soft and not dry out. Store in the fridge for up to 3 days or freeze for up to 2 months.

Meat can be stored in containers with a tight lid for up to 3-4 days in the fridge and up to 3 months in the freeze.

for reheating a huarache, first heat up a griddle or a pan, lightly oil it, and heat up each piece for 2-3 minutes flipping it from time to time.

FAQ

Similar Recipes

• Chicken Sopes.
• Tlacoyos de Frijol.
• Picaditas Veracruzanas.