Mexican
Huaraches de Bistec
Thick oval masa cakes are filled with refried beans, cooked on a hot comal, then topped with salsa roja, grilled beef, queso fresco, crema, onion, and cilantro. They should be crisp at the edges, tender inside, and generous like a Mexico City antojito.
Ingredients
- Nixtamalized corn masa harina1 1/2 cups
- Warm water1 1/4 cups, plus more as needed
- Fine sea salt3/4 tsp
- Refried pinto or black beans1 cup
- Thin beef steak, such as sirloin or flank225g
- Vegetable oil or lard3 tbsp
- Salsa roja1/2 cup
- Queso fresco, crumbled1/3 cup
- Mexican crema3 tbsp
- White onion, finely chopped1/4 cup
- Fresh cilantro, chopped2 tbsp
- Lime wedges2
Method
- Mix the masa harina, warm water, and salt in a bowl until a soft dough forms; knead for 2 minutes, adding a spoonful of water if it cracks or a little masa harina if sticky.
- Divide the masa into 2 equal balls and keep them covered with a damp towel.
- Warm the refried beans until thick and spreadable, then let them cool slightly so they can be enclosed in the masa.
- Flatten one masa ball into a thick oval, place 2 tablespoons of beans down the center, fold the masa around the beans, and seal it completely.
- Pat and shape the filled masa into a long sandal-like oval about 7 inches long and 1/3 inch thick; repeat with the second portion.
- Heat a comal or heavy skillet over medium-high heat and cook the huaraches dry for 4 to 5 minutes per side, until set and lightly browned in spots.
- Brush the huaraches with 2 tablespoons of oil or lard and cook again for 2 to 3 minutes per side, until the edges are crisp and the centers are cooked through.
- Season the steak with salt and sear it in the remaining oil or lard over high heat for 2 to 3 minutes per side, depending on thickness.
- Rest the steak for 5 minutes, then slice it thinly across the grain.
- Spread the remaining refried beans over the hot huaraches, spoon salsa roja on top, and add the sliced steak.
- Finish each huarache with queso fresco, Mexican crema, chopped onion, cilantro, and a squeeze of lime.
Common questions
Can I substitute the masa harina or the steak in huaraches de bistec?
Use any nixtamalized masa harina; regular cornmeal won’t work. For the beef, flank, skirt, or sirloin are best. If you want a cheaper option, thinly sliced chuck works, but tenderize it well and cook it quickly.
How long does it take to make huaraches de bistec from start to finish?
Plan on about 45 to 60 minutes total. The dough and shaping take 15 to 20 minutes, cooking the huaraches 15 to 20 minutes, and the steak and toppings another 10 to 15 minutes.
What are the most common mistakes when making huaraches?
The biggest mistakes are wet or crumbly dough, overstuffing the beans, and cooking on heat that’s too high. If the masa cracks, add a little water; if it sticks, add masa harina. Keep the beans thick, not loose.
How should I store leftovers and reheat them?
Store cooked huaraches, steak, and toppings separately. Refrigerate for up to 3 days. Reheat the huaraches in a skillet or oven until crisp, then add reheated steak and fresh toppings just before serving.
What’s the best way to serve huaraches de bistec?
Serve them hot with salsa roja, crumbled queso fresco, crema, onion, cilantro, and lime. Add the steak after reheating so it stays tender. They pair well with pickled jalapeños, radishes, or a simple salad.