Street FoodMedium

Huaraches

Name: Huaraches
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 30 ml Vegetable oil; 400 g Beef steak; 0.5 White onion; 1 bunch Fresh coriander; 100 g Soured cream; 300 g Refried beans; 600 g Corn masa (dough); 100 g Fresh cheese (queso fresco); 1 to taste Salt; 200 ml Salsa verde

4.0(1 rating)

50 min (30 prep + 20 cook) Medium 4 servings Ciudad de México

Edmond Bojalil

Recetas Mexas

Published: 10 Feb 2026 · Updated: 3 Jun 2026

Thick oval corn dough bases topped with beans, meat, salsa and cheese.

About this recipe

Huaraches are thick, oval-shaped bases made from corn masa, named after the traditional Mexican sandals they resemble. They're topped with refried beans, meat, salsa, cream, cheese and fresh vegetables. A truly iconic street food from Mexico City.

History & Origin

Huaraches take their name from their oval shape, which is reminiscent of the braided leather indigenous sandals. They were born at the street stalls of Mexico City in the early twentieth century, becoming a popular breakfast among workers at the La Merced market. The corn dough base is prepared with blue or white corn and has refried beans incorporated into the dough itself. Today they are an essential feature of any antojitos stall in the capital, offered with an endless variety of stews on top.

Estimated cost

£18.45

Total cost

£4.61

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

422

Calories

22g

Protein

35g

Carbohydrates

18g

Fat

Fibre

689mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Scatter shredded Oaxacan cheese (quesillo) over the beans.
2
Grill the tasajo (dried beef) on the hot griddle until cooked through and slightly charred. Slice into strips.
3
Top the tlayuda with the tasajo strips, shredded lettuce, sliced tomato and avocado. Fold in half if you like, or serve open-faced. Eat straight away.
4
Bring a large pan of salted water to the boil. Cook the corn cobs for 12-15 minutes until tender. Alternatively, chargrill them over a barbecue or on a griddle pan for a smokier flavour.
💡 For the most authentic taste, grill the corn directly over an open flame until charred in spots.
5
Push a wooden skewer or stick into the base of each cob so it's easy to hold.
6
Brush each cob generously with mayonnaise, making sure to coat all sides.

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Mexican Antojitos Explained: A Complete Street Food Glossary

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.