Shape and Top Perfect Huaraches with Ana Nelson

Name: Huaraches Topped with Chile de Árbol Salsa
Yield: 6-8 huaraches
Ingredients: 10 tomatillos, peeled; 10 dried chile de árbol; 6 garlic cloves, peeled; Juice of 1 lime, plus more to taste; Salt, to taste; 2 cups masa harina; 2 cups water; ½ tsp baking powder; 2 tsp salt, or to taste; 4 tbsp neutral oil (plus more as needed); Cooked chorizo, carne asada, or ground beef; Optional toppings: Mexican crema, refried beans, shredded lettuce, chopped cilantro, crumbled queso fresco

Huarache topped with carne asada, lettuce, crema, and salsa

April 28, 2025

Our Spring Chef en Residencia, Ana Nelson, graces us with huaraches—thick, oval-shaped corn tortillas topped with meat, refried beans, and salsa de chile de árbol. Named after the traditional Mexican sandals due to their shape, huaraches originated in Mexico City as a beloved street food (if you're like Ana and making huaraches for both kids and adults, you may choose to scale them according to each person's shoe size). She mixes baking powder into the masa for an extra fluffy texture that's crispy on the outside, soft on the inside, and the perfect base for whatever toppings you're in the mood for. Whether it’s carne asada, chorizo, or just a generous spoonful of salsa de chile de árbol, this dish brings all the flavors that feel like home.

Tortilla Starter Kit

Huaraches Topped with Chile de Árbol Salsa

Ana Nelson

Servings

6-8 huaraches

Ingredients

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10 tomatillos, peeled
10 dried chile de árbol
6 garlic cloves, peeled
Juice of 1 lime, plus more to taste
Salt, to taste

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2 cups masa harina
2 cups water
½ tsp baking powder
2 tsp salt, or to taste
4 tbsp neutral oil (plus more as needed)
Cooked chorizo, carne asada, or ground beef
Optional toppings: Mexican crema, refried beans, shredded lettuce, chopped cilantro, crumbled queso fresco

Directions

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Rinse the tomatillos and place them in a medium saucepan. Cover with water and bring to a boil over medium-high heat. Simmer until the tomatillos are soft and their color turns from bright green to pale yellow, about 7–10 minutes.
Meanwhile, heat a comal or non-stick skillet over medium-high heat. Toast the dried chiles for about 1 minute, turning frequently, until fragrant and slightly darkened — do not allow them to burn. Remove from heat and set aside.
In a blender, combine the cooked tomatillos, toasted chiles, garlic, juice of 1 lime, and a large pinch of salt. Blend until smooth. Taste and add more lime or salt, if needed. Set aside.

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In a large bowl, combine the masa harina, water, baking powder, and salt. Mix by hand until a soft, pliable dough forms—it should feel like Play-Doh. If it’s too dry, add more water 1 tbsp at a time. If it sticks to your hands, add a bit more masa.
Roll a ball of masa about the size of a racquetball and shape it into a log about 4–6 inches long and ¼ inch thick. Flatten using a tortilla press (don’t forget the plastic liners!) until it's about ⅛ inch thick and oval-shaped. To refine the shape, you may choose to remove the top liner and use the left side of the bottom liner to fold the left third of the masa towards the center. Repeat with the right side, then cover with the top liner and press again.
Heat a comal or large skillet over medium heat and lightly oil the surface. Cook each huarache for 1–2 minutes per side, until lightly golden and cooked through. Add a little more oil as needed and sear both sides again until golden brown spots form and the outside is slightly crispy.

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Top each huarache with refried beans (if using), your choice of cooked meat, and a spoonful of salsa. Finish with crema, shredded lettuce, cilantro, and crumbled queso fresco. Serve warm. ¡Provecho!