Huaraches Topped with Chorizo Refried Beans, Tomatoes, and Avocados
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Updated Feb 19, 2024, Published Oct 01, 2020
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These Huaraches are topped with chorizo refried beans, caramelized onions, roasted tomatoes, avocado slices, goat cheese, and basil.
Huaraches… the classic edible Mexican sandal. Huaraches are known as a classic street food topped with just about anything. Of course, some of us have the standard ingredients we like to add to our delicious sandal, but today I am going out on a limb and making my huarache an adventure in taste.
What is a Huarache?
A huarache is flat bread made with masa, looks slightly like a thin sandal sole, hence the name huarache. It’s a cross between a homemade sope, a homemade corn tortilla, and a pizza but with that ever present and distinctive corn taste. It’s the perfect party food.
Actually, the first time I saw one I thought someone was just learning how to make tortillas, you know with that oblong look and all.
You’ll find them topped with everything from homemade chorizo (Mexican sausage), carne asada, queso fresco, and nopales (diced cactus paddles).
Ingredients & Substitutions
Similar to making sopes, you only need a small handful of ingredients to make huaraches. See recipe card below for the full recipe.
- Masa Harina: This nixtamalized corn flour is a key ingredient in everything from homemade corn tortillas and shortcut dough for tamales to atole de vainilla and champurrado. Nowadays, you should be able to find it in the Latin American aisle or flour aisle of any major grocery store. Otherwise, look online or at any Mexican grocer.
- Salt: A bit of seasoning helps bring out the sweet corn flavor of masa harina.
- Shortening: Don’t be shy with the fat here; it’s what makes these sopes so tender and delicious!
- Warm Water: Okay, sticklers. You got me. This is the 4th ingredient, but it’s water. I highly recommend very warm water.
How to Make Huaraches
Combine: Simply combine the masa harina and salt. Cut in the shortening with the dry ingredients and slowly add in the water until dough forms.
Divide dough into 6 portions: Cover with a damp cloth to keep the dough soft and moist.
Line a tortilla press with plastic wrap: Roll the dough into a cigar shape, about 5 inches long. Place between two sheets of plastic and flatten gently with tortilla press or under heavy skillet until 1/4-inch thick. Peel off the plastic wrap. Repeat with remaining dough.
Cook huaraches on the comal for about 2 to 4 minutes on each side until dry. Repeat with the remaining patties.
Top huaraches: These huaraches are topped with chorizo refried beans or cheesy bacon jalapeño refried bean dip, caramelized onions, roasted tomatoes, goat cheese, basil, and avocado slices. To give it a spicy kick, I added some fresh pico de gallo.
Once you have the base for a huarache the choice of toppings are endless. Use your imagination and have fun.
More Recipes to Try
- Crispy Spicy Tostones
- Fried Avocado Tacos
- How to Make Sopes
- Arepas Topped with Chicken and Roasted Padron Peppers
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Huaraches Topped with Chorizo Refried Beans, Tomatoes, and Avocados
Ingredients
Chorizo Refried Beans:
- 6 ounces Mexican chorizo, casings removed
- 2 cups cooked frijoles de la olla, or 1 can (15-ounces) pinto beans
- ½ cup tomato sauce
Caramelized Onions:
- 1 tablespoons olive oil
- 1/2 red onion, thinly sliced
Huaraches:
- 2 cups masa harina, corn flour
- ¼ teaspoon salt
- 1 tablespoon vegetable shortening
- 1¼ cups warm water
Toppings:
- Tomatoes, any variety
- Fresh basil, roughly chopped
- Goat cheese
- 2 avocados, sliced
- Salsa of your choice
Instructions
Chorizo Refried Beans:
- Cook chorizo in a large nonstick frying pan over low heat, mashing, until it starts to brown, about 6 to 8 minutes.
- Add the beans and the liquid. Cook over medium heat. While the beans are boiling mash them with a potato masher. Continue to cook until they form a thick paste, about 10 minutes. Add tomato sauce and stir.
Caramelized Onions:
- In a large sauté pan over medium high heat, add the olive oil and onion. Cook for 10 to 15 minutes, stirring often, until the onion begins to caramelize. Set aside.
Making the Huaraches:
- In a mixing bowl combine the masa harina and salt. Add the shortening and using your hands combine until shortening is evenly distributed. Add warm water and knead until mixture is smooth and slightly sticky. If the dough is dry add more water, 1 tablespoon at a time. Dough should be soft and moist like play-doh and not dry. Divide dough into 6 portions. Cover with a damp cloth to keep the dough soft and moist.
- Line a tortilla press with plastic wrap. Roll the dough into a cigar shape, about 5 inches long. Place between two sheets of plastic and flatten gently with tortilla press or under heavy skillet until 1/4-inch thick. Peel off the plastic wrap. Repeat with remaining dough.
- Preheat an ungreased comal (griddle) on medium-high heat. Cook huaraches on the comal for about 2 to 4 minutes on each side until dry. Repeat with the remaining patties.
Layer the Huaraches:
- Preheat broiler. Place huaraches in a single layer on a baking sheet. Layer each huarache with some warm chorizo refried beans, caramelized onions, and sliced tomatoes. Broil in the oven for 5 minutes or until tomatoes are slightly roasted and soft. Garnish with goat cheese, basil, and avocado slices.
To Make Ahead:
- Cook huaraches as directed. Place cooled huaraches in a single layer in an airtight container, cover, and seal tightly. Huaraches can be stored for one week in the fridge or in the freezer for one month. If frozen, allow to defrost before preparing. Layer the huaraches and bake as directed above.
Notes
- tomatoes
- refried beans
- queso
- avocados
- salsa
- cilantro
- fried plantains
- chopped lettuce
- sausage
- arugula
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had plans to make this Sunday evening but then my husband came home with scallops and lobster tails! I hope to try this recipe this week. I have all of the ingredients!
I tried doing the Huaraches but the corn flour never turned to a dough like texture. I used shortening, tried with 1 C warm water but before I added the 1/4 C I could see the water was too much and it the corn flour wasn’t holding.
Really Nur? Oh no! I wonder what happened? We have tested this many times and know that it works. What type of corn flour did you use?
Oh my goodness, this looks delicious! I’ll try it this weekend…
Would love to hear back Pamela! How was it?
This sooooo looks like the perfect party food. I love it.
Thanks Eliana!!! We agree! I’ll be serving some at my next fiesta for sure! BTW I’m so excited to hear what you think of our cookbook 😉
True! I’ve pressed my corn tortillas (with a skillet), but rolled my flour tortillas… :-))
Thanks for the answer!
Generally, I roll mine with a rolling pin, but flattening them with a skillet is a great idea too.
I just dream of owning a tortilla press because I love that object (foodie toy)… ;-P
Cheers,
Rosa
Generally masa is hard to roll and dries out quickly so pressing would be best.
Here is another recipe that I eat frequently (weekly in the market), but have never made at home. I guess I thought I needed the huarache mold like the vendors here use. Now I know I don’t! Thanks for posting. Lovely.
Thank you Victoria! You are so lucky to be steps away from the real deal.
They do look like sopes. I have to try these, they look so delicious.
I haven’t had chorizo refried beens, in a loooong time. It’s making my mouth water.
Could you please tell me what is “shortening”?
I live in Spain and I would love to try this, but have no clue on what this ingredient is. Could you tell me what it is and what could I use instead -in case I cannot find it?
Thanks in advance, and congratulations. Your blog is gorgeous!
Thank you Macu! It is vegetable shortening. We use Crisco “vegetable shortening”. It has a bland, neutral flavor and may be substituted for other fats (such as butter, margarine, or lard). Hope that helps. Good luck!
Those huaraches look so scrumptious! What a wonderful speciality.
I wish I had a tortilla press…
Cheers,
Rosa
Rosa,
A tortilla press is NOT needed. Place between two sheets of plastic and flatten gently under heavy skillet until 1/4-inch thick. Enjoy 😉