My first trip to Mexico City was a revelation of flavors, a deep dive into the incredible world of Mexican street food. Every corner I turned, there was something new and exciting to try. The sheer creativity and passion poured into each dish were astounding, and I found myself eating something different and delicious every single day. Among the countless culinary treasures I encountered, one particular dish captured my heart and taste buds: Mexican Huaraches Food.
It was my friend who introduced me to these fascinating creations – long, slightly thick tortillas generously filled with creamy refried beans and piled high with a variety of toppings. “These are Huaraches,” he explained, mentioning they were named after “sandals” due to their similar shape.
My huarache initiation took place in the bustling Coyoacan market, a vibrant hub of sights, sounds, and aromas. Finding a spot at a busy food stall was a mini-adventure in itself. I remember struggling to catch the attention of the vendors until my friend smoothly ordered for me. When the huarache arrived, I was genuinely surprised by its size! It looked like a feast on a tortilla. Initially unsure how to tackle such a generously sized dish, my friend simply encouraged me to “go for it.” Taking his advice, I lifted the end, took a bite, and instantly fell in love. The combination of textures and flavors was incredible.
Close-up shot of a spinach huarache topped with fresh ingredients, showcasing the texture of the masa and the vibrant colors of the toppings.
The name “Huaraches” suddenly made perfect sense. Their elongated shape truly does resemble the traditional Mexican sandals. What I especially loved about Mexican Huaraches food was its versatility. You can customize them with virtually any toppings you desire, making each bite a unique experience.
Inspired by my street food discovery, I’ve created my own version of huaraches at home, featuring a vibrant spinach topping. I’m excited to share this recipe with you, so you can bring a taste of Mexico City’s incredible street food scene to your own kitchen. I truly hope you enjoy it!
Yields: Approximately 8 Huaraches
Ingredients
For the Masa (Tortilla Dough):
- 2 cups nixtamalized corn flour (masa harina)
- Lukewarm water (as needed)
For the Refried Beans:
- 2 cups cooked black beans
- 1/4 white onion, roughly chopped
- 1/2 garlic clove, minced
- Salt to taste
- 1/4 cup rapeseed oil (or other vegetable oil)
For the Spinach Topping:
- 1 large bunch fresh spinach, roughly chopped
- 1/2 white onion, thinly sliced
- Salt to taste
- 2 tablespoons vegetable oil
- 3 tablespoons fresh coriander (cilantro), chopped
- 1 teaspoon chipotle flakes (optional, for a smoky kick)
To Garnish:
- Avocado slices
- Radishes, thinly sliced
- Grated cotija cheese (or other tangy, dry cheese like feta)
- Spicy salsa, your favorite kind
Method
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Prepare the Masa: In a large bowl, place the nixtamalized corn flour. Gradually add lukewarm water, mixing with your hands until a moist dough forms. Continue kneading until the dough is smooth and pliable, similar to play dough consistency. Set aside and keep covered to prevent drying.
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Make the Refried Beans: Heat the oil in a saucepan over medium heat. Add the chopped onion and sauté for about 3 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Pour in the cooked black beans, season generously with salt, and stir well. Once heated through, use a potato masher to mash the beans until they reach a smooth, creamy consistency. Set aside and keep warm.
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Cook the Spinach Topping: In a frying pan or skillet, heat the vegetable oil over medium heat. Add the sliced onion and cook for 3 minutes, until softened. Add the chopped spinach, season with salt, and sprinkle in the chipotle flakes (if using) and chopped coriander. Cook for another 3-5 minutes, or until the spinach is wilted and tender. Set aside.
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Shape and Cook the Huaraches: Heat a large frying pan or griddle over high heat. Take a portion of the masa dough, slightly larger than a golf ball, and shape it into an oval. Place the oval of dough between two sheets of plastic wrap and use a tortilla press (or a flat-bottomed plate) to gently press it into a large, thin oval shape, about 3mm thick.
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Stuff with Beans (Optional but Recommended for Authentic Style): Place approximately 1 tablespoon of refried beans in the center of the masa oval. Carefully fold the dough over the beans, encasing them completely. Reseal the edges well to prevent beans from leaking out during cooking. Gently flatten the stuffed huarache again using the tortilla press or plate, ensuring the beans remain inside. This step is optional but creates a more authentic Mexican Huaraches food experience with a delightful bean filling within the masa.
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Cook the Huaraches: Carefully place the huarache on the hot frying pan or griddle. Cook for about 30 seconds on one side, then flip and cook for another 30 seconds. Continue flipping every 30 seconds to prevent drying and ensure even cooking. The huarache is cooked when it is lightly golden brown and slightly puffed up, about 5 minutes total cooking time. If the pan becomes too hot and the huaraches are browning too quickly, reduce the heat to medium-high.
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Assemble and Garnish: Once cooked, transfer the huaraches to plates. Top generously with the prepared spinach mixture, avocado slices, thinly sliced radishes, and grated cotija cheese. Finish with a generous drizzle of your favorite spicy salsa.
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Serve and Enjoy: Serve your homemade Mexican Huaraches food immediately. They are perfect for enjoying with family and friends, gathered around the table.
*Note: You can prepare the huaraches ahead of time and reheat them briefly on a hot pan before adding the toppings. This is helpful if you are preparing them for a larger group.
¡Listo!
¡Provecho!
