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- 1
Mix up the masa
Dump the masa harina into a big bowl with 1/4 teaspoon salt. Add 1 cup warm water and stir with your hand or a wooden spoon, then drizzle in the rest of the water little by little until it comes together into a soft dough. Depending on the day you might not need all of it. Knead until you've got a smooth ball that just barely sticks to your hand, then split it into 4 equal pieces and keep them covered with a damp kitchen towel so they don't dry out.
- 2
Shape and griddle the huaraches
Heat a griddle or comal over medium. Roll one piece of dough into a fat cigar shape, set it between two pieces of plastic, and press it out with a glass pie dish into a long oval about 8 inches by 5 inches and a little over 1/4 inch thick. That sandal shape is where the name comes from. Peel off the top plastic, flip the huarache into your palm, and lay it on the hot griddle. Cook about 40 seconds to 1 minute until the edges dry out, flip, and give it another minute until brown spots form. Wrap each cooked one in a towel to stay warm while you knock out the rest.
- 3
Sear the bistec
Season the chuck steaks all over with the garlic powder, salt, and black pepper. Add 2 tablespoons of the lard to the same hot griddle and sear the steaks over medium-high for 2 to 3 minutes per side. They're thin, so they cook fast. Pull them off, chop into bite-size pieces, and set aside.
- 4
Crisp, load up, and dig in
Spread a layer of warm refried beans over each huarache and set them back on the griddle. Add the last 2 tablespoons of lard underneath so the bottoms crisp up, about 2 minutes. Pile on the chopped bistec, shredded romaine, tomato slices, crumbled queso fresco, a drizzle of Mexican crema, white onion rings, and avocado. Finish with a good spoonful of red salsa and eat it right away while the bottom is still crunchy.
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Street-Style Beef Huaraches (Huaraches de Bistec)
Created by: TacoEveryDay
Ingredients
- 2 cup masa harina
- 1 1/2 cup water
- salt
- black pepper
- 1 1/2 lb beef chuck steak
- 1/2 tsp garlic powder
- 4 tbsp lard
- 1 cup black refried beans
- 2 cup romaine lettuce
- 1 plum tomato
- 1/2 cup queso fresco
- 1/3 cup Mexican crema
- 1/3 white onion
- 1 avocado
- red salsa
Instructions
- Mix up the masaDump the masa harina into a big bowl with 1/4 teaspoon salt. Add 1 cup warm water and stir with your hand or a wooden spoon, then drizzle in the rest of the water little by little until it comes together into a soft dough. Depending on the day you might not need all of it. Knead until you've got a smooth ball that just barely sticks to your hand, then split it into 4 equal pieces and keep them covered with a damp kitchen towel so they don't dry out.
- Shape and griddle the huarachesHeat a griddle or comal over medium. Roll one piece of dough into a fat cigar shape, set it between two pieces of plastic, and press it out with a glass pie dish into a long oval about 8 inches by 5 inches and a little over 1/4 inch thick. That sandal shape is where the name comes from. Peel off the top plastic, flip the huarache into your palm, and lay it on the hot griddle. Cook about 40 seconds to 1 minute until the edges dry out, flip, and give it another minute until brown spots form. Wrap each cooked one in a towel to stay warm while you knock out the rest.
- Sear the bistecSeason the chuck steaks all over with the garlic powder, salt, and black pepper. Add 2 tablespoons of the lard to the same hot griddle and sear the steaks over medium-high for 2 to 3 minutes per side. They're thin, so they cook fast. Pull them off, chop into bite-size pieces, and set aside.
- Crisp, load up, and dig inSpread a layer of warm refried beans over each huarache and set them back on the griddle. Add the last 2 tablespoons of lard underneath so the bottoms crisp up, about 2 minutes. Pile on the chopped bistec, shredded romaine, tomato slices, crumbled queso fresco, a drizzle of Mexican crema, white onion rings, and avocado. Finish with a good spoonful of red salsa and eat it right away while the bottom is still crunchy.