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
$20.12
Total cost
$5.03
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
422
Calories
22g
Protein
35g
Carbohydrates
18g
Fat
4g
Fiber
689mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Scatter shredded Oaxacan cheese (quesillo) over the beans.
- 2
Broil 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 grill pan for a smokier flavour.
💡 For the most authentic taste, broil 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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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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