History of HuarachesThis dish was originated in Mexico in the early 19th Century. This dish basically inspired by another dish name Tlacoyo. Huaraches food is one of the popular street food in Mexico. Huaraches have traditional roots with Nahuatl Culture. The story behind this dish, it started in Mexico in 1895. There was an island name Xamayca which is located in Jamaica where a local woman usually sells a dish of masa (basically corn dough) in which mashed beans were stuffed inside the dough with the topping of cactus and served with some sauce. Ones a flower seller noticed when the dish was served, he looked towards the dish and got amazed by its shape and size. Then he joked and called it sandal as it was as big as the size of the flower seller’s foot. So the seller lady told the story behind it and told the name of the dish Huaraches like a sandal. Huaraches is made of two types Flat pancake or Sandal type. The reason behind keeping the name “Huaraches” because the shape of the food was just like the sandal, So the locals kept the name Huaraches. Read more about Huaraches food at Wikipedia. Print
Huaraches is a food that is basically made in Mexico. This dish is very popular in Mexico City. The basic ingredient of the dish is the fried masa base or masa tortillas ( basically the masa dough), mashed pinto beans, onion, potato, cilantro, and flesh (ground beef or tongue) and the toppings of red or green salsa.
- 1 ½ cups Masa that is generally known as Mesica ( Corn Flour)
- 1 ¼ cups all-purpose flour
- 1 ½ cups warm water
- 1 tbsp salt
- A bit Oil for skillet/comal
- 1 Cup Salsa Roja
- 2 oz Cheese (queso Cotija)
- Cooked chicken, beef, or pork (Non-veg)
- Or sliced avocados and sliced nopales (Veg)
- 2 cups refined black/pinto beans
- 3 cups shredded lettuce
- Chopped of onion and radishes and Diced tomatoes
Take a bowl, add Masa (corn flour) on it. Combine all-purpose flour and salt in it. Now pour warm water and mix until the dough becomes smooth.
If the dough becomes dry gently wet your hands and knead the dough until it becomes smooth and avoid sticking to hands.
When the dough is prepared, cover it with a wet cotton towel/cloth to keep it damp, so it doesn’t get dry.
Make a medium ball using your palm to mold it in an oval shape masa.
Stuff the Mashed fried beans between the oval base shape masa.
Put it in an oval-shaped Tortilla press. If you don’t have it, just use your hands to make oval longer than your hands. Add oil to prevent from sticking.
the skillet/comal/pan, Double-oil the skillet that prevents from sticking.
Put the Masa into the Pan and sprinkle some water to keep it moist.
When the first side is cooked. Twist it, and cook for 2 minutes.
several small holes in the base, that will help it in frying the masa.
Deep fry the Huaraches from both sides, until it becomes golden
Toppings (For Non-Veg)
Put the huaraches food in the platter, Add the green Salsa Roja.
Add cooked chicken/beef or pork slices in it after that Garnish it with some onion and radish slices and do topping it with queso Cotija (cheese).
Toppings (For Veg)
Put the huaraches food in the platter, Add red salsa and shredded lettuces.
Add avocado slices and sprinkle it with chopped onion, queso Cotija(cheese), cilantro (coriander), and radish.
- Category: Chicken & Beef
- Cuisine: Mexican
- Serving Size: 6
- Calories: 456kcal
- Sugar: 2g
- Sodium: 553mg
- Fat: 23g
- Saturated Fat: 5g
- Carbohydrates: 52g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 18mg
Keywords: Huaraches, Huaraches Food, Mexican
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