Mexico City
Huaraches
A masa sandal stuffed with beans, topped with steak and salsa. Walk a mile in it, or just eat it.
60 minTime
45 gProtein each
mediumSpice
Make it your way
Grandma's wayBean stuffed masa, bistec and salsa verde, Mexico City style.
The original783kcalsame
45 gproteinsame
11 gfibresame
60minutessame
Huaraches.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Boil the tomatillos, chillies and garlic for 6 minutes, then blend with salt and half the coriander.
- 2Make a soft masa dough. Roll a 90 g ball into a log, press a thumb's length of thick beans inside, seal, and flatten into a long oval about 25 cm.
- 3Cook on a medium hot tawa for 3 minutes a side.
- 4Sear the salted steak on a very hot pan for 2 minutes a side and slice.
- 5Brush the huaraches with oil and toast until crisp, then spread salsa and top with steak, onion, coriander, cheese and crema.
Serve it like this
Serve one huarache per plate with the toppings to the edges, extra salsa in a bowl and lime wedges alongside.
