Mexican Huaraches
Recipe for the week of October 12, 2026 to October 16, 2026. Please note ingredients are subject to change due to availability.
Servings Prep Time
10servings 40minutes
Cook Time
45minutes
Servings Prep Time
10servings 40minutes
Cook Time
45minutes
Ingredients
For the Refried Beans
  • 2 1/2tablespoons canola oil
  • 5 garlic clovesminced
  • 1 yellow onionfinely chopped
  • 2 canned pinto beansdrained and rinsed, 30 ounce
  • 1/2teaspoon cumin
  • 1teaspoon chili powder
  • 1/2teaspoon Saltto taste
  • 2tablespoons lime juice
  • 1cup water
For the Chicken
  • 2tablespoons olive oil
  • 1 1/2pounds ground chicken
  • 1 1/2teaspoons garlic powder
  • 1teaspoon cumin
  • 1/2teaspoon Salt
  • 1/2teaspoon black pepper
For Huaraches
  • 2cups masa flour
  • 1teaspoon Salt
  • 1 1/2cups water
For Serving
  • 1/3cup Fresh cilantrofinely chopped
  • 1/2cup Crumbled cotija cheese
  • 1/8cup sour cream
Instructions
For the Chicken
  1. Heat the oil in a pan and add the meat. Season with garlic, cumin, salt, and pepper.
  2. Cook over medium heat for about 5 minutes or until meat is no longer pink.
  3. Cover and set aside.
For the Beans
  1. In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
  2. Add garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, for about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
  3. Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
  4. Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
For the Huaraches
  1. Combine masa, salt, and water in a bowl.
  2. Knead for 2 minutes to achieve smooth and non-sticky dough.
  3. Heat a nonstick pan over medium heat.
  4. Divide the dough into equal portions and keep them covered with a damp towel.
  5. Using your hands and a smooth surface, get a ping pong ball sized amount of dough and shape it into a rope.
  6. Using a tortilla press lined with parchment, press out all ropes into flat ovals.
  7. Peel the sheet on top and flip the huarache onto your hand.
  8. Remove the last sheet and then place the huarache onto the hot pan.
  9. Cook for one minute, then carefully flip it and cook for 1-2 more minutes.
  10. Repeat the steps until all masa dough is used and keep huaraches wrapped in a kitchen towel to keep them warm and soft.
  11. In a small saucepan, warm up canned beans on low to medium heat, stirring every 1-2 minutes. If thick, add 1-3 tablespoons of water to loosen.
  12. Heat until warm and smooth, for about 5 minutes. Set aside.
Assemble
  1. Place a huarache flat on a plate and spread a spoonful of refried beans.
  2. Add some meat on top.
  3. Top with chopped cilantro, cotija, on top and drizzle of sour cream. Serve immediately.