Huarache, literally translated, means sandal or shoe. But I am talking about a Mexican treat that is sort of a stuffed tortilla. When we were living in Mexico, we would enjoy huaraches when we visited the “swami“. They are handmade cakes from masa, a paste made of corn flour that is filled with refried beans, then baked on a flat griddle or comal. Topped off with cheese and salsa, and sometimes meat, they are yummy.
I have no idea where I can find them here in Florida, so true to my fashion, I tried making my own. I am not so adept with tortilla making, so my attempt was not so beautiful, but was tasty!
Here’s how I did it. First, put 2 cups of masa harina, dry corn flour, in a bowl and add about a teaspoon of baking soda and a half-teaspoon of salt. Blend well.
Add about one and a half cups of warm water.
I say about because the actual amount needed is subject to the age of the masa, the humidity and maybe some other factors. Start with one and a quarter cups of water and add water about one tablespoon at a time until you achieve a workable dough like this:
It is ready when you can make a visible thumbprint:
Shape about one eighth of the dough into a log.
Now the next step was too messy for me to photograph because between the masa, and the beans and trying to shape the huarache, there was no way I would pick up my camera. But here’s what I did. Take the log and make a small lengthwise channel in the middle. Put about a tablespoon of mashed pinto beans in the channel and fold the masa around it, enclosing the beans. Flatten the masa into an oval pancake about 1/4 of an inch thick. Now, if you are adept, the beans will be hidden within the masa. Mine, not so much. Place the huarache on a griddle or comal:
Bake until toasted and there are some brown spots. The huarache should be baked through. Some people fry theirs in oil, but not me.
When all of the huaraches are baked add toppings of your choosing. We used additional beans, homemade chorizo, cheese, and salsa de arbol .
They may not have been the prettiest huaraches, but they were a delicious and rare treat!
So now I ask again: Would you eat a huarache?