Street FoodMediumFree

Chicken Tinga Huaraches

Name: Chicken Tinga Huaraches
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Cuisine: Mexican
Ingredients: 2 Chipotle chillies in adobo; 400 g Masa harina (nixtamalised corn flour); 100 g Fresh cheese (queso fresco); 500 g Chicken breast; 3 cloves Garlic; 3 tbsp Vegetable oil; 3 Tomato; 200 g Cooked black beans; 1 tsp Salt; 1 White onion; 100 ml Soured cream

75 min (30 prep + 45 cook) Medium 4 servings CDMX

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Oval corn masa base with black beans, chicken tinga, soured cream and fresh cheese, a classic Mexico City street snack.

About this recipe

Huaraches de tinga are one of the jewels of Mexico City street food: an oval, thick nixtamalised corn masa base, cooked on a griddle then fried, topped with refried black beans, chicken tinga (shredded chicken in chipotle and tomato sauce), soured cream, fresh cheese and lettuce. The name comes from the sandal (huarache) that mimics the elongated shape of the masa. They are a complete, hearty antojito packed with flavour that can be eaten at any time of day.

History & Origin

The huarache is one of Mexico City's most iconic antojitos, with a history rooted in pre-Hispanic cultures that already made thick tortillas with nixtamalised masa. The name refers directly to traditional Mexican sandals (huaraches), whose oval, elongated shape the masa replicates. During the colonial period, the tradition of filling and topping corn masa with various stews gradually blended with European ingredients such as soured cream and fresh cheese. Chicken tinga, the most popular huarache topping, originated in the cuisines of Puebla and Veracruz in the 19th century, where shredded chicken was cooked with tomato, onion and dried chillies. Today, huaraches are one of the most representative foods at fondas and street stalls in the Historic Centre, La Merced and Tepito markets, consumed by millions as a late breakfast or quick meal at any hour.

Estimated cost

£7.50

Total cost

£1.88

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

22g

Protein

52g

Carbohydrates

14g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Mix the masa harina with 360 ml of warm water and 1 teaspoon of salt. Knead for 5 minutes until you have a smooth dough that does not stick to your hands. If it is too dry, add water little by little. Divide into 8 equal portions.
💡 The dough should feel like soft clay; if it cracks when you fold it, it is too dry.
2
Shape each portion into an elongated oval about 15 cm long and 1 cm thick, mimicking the shape of a sandal. Cook on a griddle over medium heat for 3–4 minutes per side until lightly golden.
💡 Cover them with a cloth while you work so they do not dry out.
3
For the tinga: boil the chicken in salted water with half an onion and a garlic clove for 20 minutes. Leave to cool and shred. Blend the tomatoes with the chipotles, remaining onion and garlic. Fry the sauce for 5 minutes, add the shredded chicken and cook for a further 10 minutes over low heat.
💡 The tinga should be juicy but not watery; reduce if there is too much liquid.
4
Lightly fry the cooked huaraches in hot oil for 1–2 minutes per side so they are crispy on the outside. Top with refried black beans, a generous portion of tinga, soured cream and crumbled fresh cheese.
💡 Serve immediately to keep the huarache crispy.