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This Homemade Huaraches recipe is a keeper!
My dad and I used to go to a restaurant in Baja California that made some the size of my head. Not kidding you!
So tasty and so delicious. The best of the best of Mexican food!
More Mexican Food Classics:
- Masa Harina
- Salt (optional)
Masa Harina is a big ingredient in Mexican cuisine. You can’t substitute masa harina for corn flour either.
Masa harina is a special corn flour that has gone through a highly alkaline process. It is also gluten free.
Huaraches, on their own, are gluten free, but it really depends on what toppings you add.
- Mix the masa harina and salt (if using).
- Slowly add the water until a dough ball forms.
- Knead lightly for a few minutes.
- Cover with a kitchen towel.
The texture should be like wet sand. Let the dough rest for a bit. About 15 minutes.
Pro Tip:It will dry out slightly during this wait time. If it dries out too much, you’ll end up with a tough huarache. Covering with a kitchen towel will prevent this from happening.
- Cut two pieces of wax paper, or cut up a gallon size plastic bag.
- Place inside a tortilla press or under a glass pie plate.
There are such things in Mexico as huarache presses. Since tortilla presses are more popular in the US, this is what we’re using here.
No tortilla press? No problemo!
Use a pie plate, casserole dish, even skillet.
Anything heavy that will press down and flatten the corn dough.
- Make a small ball of dough. About the size of the golf ball.
- Roll up like the size of a long cigar.
- Place in the center of tortilla press.
- Press down.
More Pro Tips:
Do this one by one. If you do them all at once and then cook them, the dough will dry out.
- Remove from the wax paper.
- Place the uncooked huarache in your hand.
Do not discard the wax paper. It can be reused several times.
Aren’t these sandals?
Huaraches is also the word to describe Mexican sandals. This dish was named after these types of sandals because of their oval shape, similar to the shoe.
- Place on a hot griddle.
- Cook for 1-2 minutes on each side.
Hot griddle is what is most commonly used, but you can take up a notch and fry them instead.
- Pinch the center of the dough to make indentations.
- Fry in hot oil for 30 seconds on each side.
- Place on a paper towel to drain any excess oil.
What to Top Them Off With
How Long Do They Last?
Huaraches last up to 5 days in the fridge. In the freezer, they can last up to 6 months in a sealable plastic bag with all air removed.
What to serve with it?
Ensalada de Nopales
These are not tacos. You’ll need a fork and a knife for this one.
Easy to make and incredibly delicious. Add your favorite toppings and ENJOY!
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- Using a large bowl, combine the masa harina, water, and salt (if using).
- Be sure to only use the water necessary to form a small ball of dough.
- Cover with a kitchen towel.
- Let the masa rest for 10 minutes.
- Preheat the griddle (or heavy skillet) to medium heat.
- The griddle should be hot and ready for when the huaraches are formed.
- Open the tortilla press and add two pieces of wax paper.
- You can also use a cut up large gallon-size plastic bag.
- Uncover the masa and knead lightly for 2 minutes.
- Form a small ball from the dough, about the size of a golf ball.
- Roll into the shape of a cigar.
- Place the cigar in between the wax paper sheets.
- Press down on the tortilla press until the dough is flat.
- Carefully open the tortilla press and remove the oval shaped masa dough with your hand.
- Place the dough on the hot griddle.
- Cook for 1 minutes on each side.
- The dough will begin to rise once it is flipped.
- Remove from the griddle and repeat until there's no more masa.
- Keep the huaraches warm by covering them with a kitchen towel.
- Top with your favorite toppings and enjoy!