Mexican Huaraches * (Not IC Safe)

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I’m very proud of my Mexican huaraches. 🙂  After having them at a local restaurant, I really wanted to build the confidence of making them myself.  As it turns out, the huarache, or “sandal” shaped dough, is quite easy to make!  Once cooked you can top them with your veggies and meat to your liking.  ENJOY!!

I got this recipe from  Thank you!
Huarache ingredients:

  • 3 cups masa harina flour
  • 1 tsp. salt
  • 2 tsp. garlic powder
  • 2.5 – 3 cups warm water, plus more for shaping huaraches
  • 1/8 cup olive oil, plus more for cooking huaraches

Steak ingredients:

  • 2 strip steaks (1 lb. total)
  • Salt, to taste
  • Freshly cracked pepper, to taste**
  • Granulated garlic, to taste
  • Olive oil

Garnishes (optional):

  • Diced onion**
  • Chopped cilantro**
  • Grated or crumbled queso fresco or panela cheese
  • Avocado slices
  • Salsa**
  • Etc

**Known IC irritants, tread carefully!


1. In a bowl, add the masa harina, salt and garlic powder. Gradually add in the water until the masa dough forms. If it’s too dry, add a little more water. Work in the oil. Make 6 equal size masa balls, cover with plastic and set aside for 20 minutes.

2. Season the strip steaks with salt, pepper and garlic powder to taste on both sides. Drizzle with a little olive oil, set aside. Grill the steaks for 4 minutes per side on preheated grill pan. Remove from grill onto baking pan, tent loosely with foil paper and keep warm at low temperature in the oven.

3. While the steaks are cooking, preheat a comal or griddle pan to medium heat for 5 to 6 minutes. Take one masa ball and form it into an oval shape. Use a little water to wet the masa so it’s easier to shape. Place the masa in between plastic or wax paper and using a tortilla press or rolling pin, gently press or roll out to extend the oval shape until it looks like a huarache. It should be about 7 inches in length or so.

4. Transfer to the hot comal and cook for about 30 seconds per side or until it comes loose from the comal, then you know it’s ready to turn. Once you turn it, drizzle a little oil onto the huaraches so they start to crisp up. Turn after a 20 seconds and cook the other side for another 10 seconds. You don’t want to leave them on too long or they will get tough. Top the huaraches with salsa, grated cheese, steak and your favorite garnishes.

Notes: For a variation, when making the masa balls, flatten it in the palm of your hand and add a couple of tablespoons of refried beans, fold the dough over the beans to cover and form into oval shape as instructed. The beans will kind of fuse right into the masa as it cooks. If preparing these for the first time, I would suggest making the huarache shells first and then just warming them right before serving. It makes things a lot easier.

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