My first trip to Mexico City completely changed the way I see street food.
I was amazed by the endless variety, the creativity, and how every stall had something different to offer. I remember eating something new every single day.
One of my absolute favourite discoveries were huaraches, thick, oval-shaped masa tortillas filled with refried beans and topped with fresh, vibrant ingredients.
My first huarache experience was in the Coyoacán market. It was busy, loud, full of life and I was completely in awe.
I sat down at a small stall, not even knowing how to order properly, until my friend stepped in and asked for huaraches. When it arrived, I was shocked by its size. I honestly didn’t even know how to eat it!
But after that first bite, lifting the edge just like my friend showed me, I was hooked.
Huaraches are named after “sandals” because of their shape, and I love that they are so simple yet so versatile. You can top them with anything you like.
This is my homemade version, inspired by those unforgettable moments in Mexico City.
Table of Contents
- What is a huarache?
- Why you’ll love this recipe
- Frequently asked questions (FAQ)
- What you’ll need
- How to make step-by-step
- Tips for making the best huaraches
- Do’s and don’ts
- Storing and reheating
- Recipe variations
- Interesting facts
- Final thoughts
What is a Huarache?
A huarache is a traditional Mexican antojito made from masa dough shaped into an oval, filled or topped with refried beans, and cooked on a hot griddle.
It is then finished with toppings like salsa, cheese, vegetables, and herbs. The name comes from its resemblance to a sandal (huarache in Spanish).
Why You’ll Love This Recipe
- Authentic Mexican street food at home
- Made with simple, traditional ingredients
- Customisable with your favourite toppings
- Naturally vegetarian
- Perfect for sharing with family
- Full of flavour, texture, and colour
FAQ
Can I make huaraches without a tortilla press?
Yes, you can flatten the dough using baking paper and a rolling pin.
Can I prepare them ahead of time?
Yes, you can cook the bases ahead and reheat them before serving.
Can I freeze huaraches?
Yes, freeze them after cooking (without toppings) and reheat on a pan.
What if I can’t find masa harina?
Masa harina is essential for authentic texture, but you can find it in most Latin shops or online.
Can I make these huaraches vegan?
Yes — this recipe is already mostly plant-based. To make it fully vegan, simply skip the cheese and replace the crema with a plant-based alternative or cashew cream. All other ingredients are naturally vegan-friendly.
What You’ll Need
For the masa:
- 2 cups nixtamalized corn flour (masa harina)
- Lukewarm water, as needed
For the refried beans:
- 2 cups cooked black beans
- ¼ white onion, finely chopped
- ½ garlic clove
- Salt, to taste
- ¼ cup rapeseed or vegetable oil
For the spinach topping:
- Large bunch of fresh spinach
- ½ white onion, chopped
- 2 tablespoon vegetable oil
- Salt, to taste
- 3 tablespoon fresh coriander (cilantro), chopped
- 1 teaspoon chipotle flakes (optional)
To garnish:
- Avocado slices
- Thinly sliced radishes
- Grated cotija or similar tangy cheese
- Spicy salsa
How to Make Step by Step
1. Make the masa
Mix masa harina with lukewarm water until a soft, pliable dough forms. It should feel like playdough — smooth and moist but not sticky. Cover and rest.
2. Make the refried beans
Heat oil in a pan. Add onion and cook until soft. Add beans, season, and mash until smooth and creamy. Set aside.
3. Cook the spinach topping
Heat oil in a pan. Add onion and cook for 3 minutes. Add spinach, salt, coriander, and chipotle flakes. Cook until wilted. Set aside.
4. Shape the huaraches
Take a dough ball and shape it into an oval. Flatten using a tortilla press or rolling pin to about 3 mm thickness.
Add 1 tablespoon of refried beans, wrap dough around filling, and reshape into an oval.
5. Cook the huaraches
Cook on a hot pan for about 5 minutes total, flipping every 30–40 seconds. Adjust heat to avoid burning.
They should be cooked through but still soft and slightly chewy.
6. Assemble
Top with spinach mixture, avocado slices, radishes, cheese, and salsa.
Serve immediately.
Tips for Making the Best Huaraches
- Keep dough covered to avoid drying
- Don’t overfill with beans
- Adjust heat constantly while cooking
- Use fresh masa harina for best texture
- Serve immediately for best flavour
What to Do and Not to Do
Do:
- Keep dough soft and pliable
- Use medium heat for even cooking
- Add toppings generously
Don’t:
- Don’t make dough too dry
- Don’t rush cooking on high heat
- Don’t skip resting the dough
Storing and Reheating
- Store cooked huaraches (without toppings) in the fridge for up to 2 days
- Reheat on a dry pan until warm
- Add toppings only after reheating
- Can be frozen for up to 1 month
Recipe Variations
- Add chorizo or shredded chicken
- Swap spinach for mushrooms or zucchini
- Add salsa inside before sealing
- Make mini huaraches for appetizers
- Use different beans (pinto, bayos, or refried lentils)
Interesting Facts
- Huaraches are named after traditional Mexican sandals
- They originated in Mexico City street markets
- Each region has its own variation
- They are part of the antojitos mexicanos category
- Often cooked on a comal in traditional kitchens
Final Thoughts
Huaraches are one of the most beautiful examples of Mexican street food, simple ingredients transformed into something incredibly special.
For me, they always bring me back to Mexico City: the sounds, the markets, the chaos, and the joy of discovering new flavours.
This homemade version is my way of keeping that memory alive in my kitchen.
Listo. Provecho!
Karlita x
Huaraches with Refried Beans & Spinach
Ingredients
Method
- Mix masa harina and salt in a bowl. Gradually add lukewarm water (1 ½ cups to start), mixing until a soft, smooth dough forms. Add a little more water if needed (up to 1 ¾ cups total). The dough should be soft, pliable, and not sticky. Cover and rest for 10 minutes.
- Heat 2 tablespoon oil in a pan over medium heat. Add onion and cook for 2–3 minutes until soft. Add garlic and cook for 30 seconds.
- Add black beans and salt. Mash until smooth and creamy. Cook for another 2–3 minutes, stirring until thickened. Set aside.
- Heat 2 tablespoon oil in a pan. Add onion and cook for 3 minutes. Add spinach and cook until wilted. Season with salt, then add coriander and chipotle flakes. Cook for 2–3 minutes and set aside.
- Divide dough into 8 equal portions. Shape each into an oval and flatten to about 3 mm thick using a tortilla press or rolling pin.
- Place 1 tablespoon of refried beans in the centre, fold dough over, seal, and reshape into an oval.
- Cook on a hot comal or pan over medium heat for about 5 minutes total, flipping every 30–40 seconds. Adjust heat as needed to avoid burning.
- They should be lightly golden, cooked through, and still soft.
- Top with spinach mixture, avocado, radishes, cheese, and salsa. Serve immediately.
Notes
For extra flavour, brush the huaraches lightly with oil while cooking — this gives them a beautiful golden colour and enhances the traditional street food taste.
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