Oval Mexican Masa Cakes with Black Beans and Salsa Verde

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Huaraches are oval masa cakes named for their resemblance to the traditional Mexican sandal. Crisp at the edges, tender within, and topped with warm refried beans, tangy salsa verde, and fresh cheese, they make a satisfying handheld meal any time of day.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 14 gFat
• 5 gSaturated Fat
• 56 gCarbs
• 8 gFiber
• 4 gSugar
• 14 gProtein
• 620 mgSodium
• 380 mgPotassium
• 180 mgCalcium
• 3.5 mgIron
• 8 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the masa dough

• 2 cups masa harina
• 1 1/2 cups warm water
• 1/4 teaspoon fine salt
• 2 tablespoons lard or vegetable shortening

For cooking

• 2 tablespoons vegetable oil, for the griddle

For the toppings

• 1 cup refried black beans, warmed
• 1/2 cup salsa verde (store-bought or homemade)
• 1/2 cup crumbled queso fresco or cotija
• 1/4 cup finely chopped white onion
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup Mexican crema or sour cream
• 1 medium lime, cut into wedges

Directions

1. Stir the masa harina and salt together in a large mixing bowl. Add the warm water and lard, then mix with your hands until a soft, smooth dough forms that holds its shape when pressed; add a tablespoon more water if it feels dry or cracks at the edges.
2. Cover the dough with a damp kitchen towel and let it rest for 10 minutes to fully hydrate the masa.
3. Divide the rested dough into 4 equal balls. Place each ball between two sheets of plastic wrap and press with a tortilla press or the bottom of a heavy skillet into a smooth oval about 5 inches long, 3 inches wide, and roughly 1/4 inch thick.
4. Heat a comal or large dry cast-iron griddle over medium heat until hot but not smoking. Lightly brush the surface with oil.
5. Carefully peel the plastic off a masa oval and lay it on the hot griddle. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until lightly golden and set; transfer to a plate and cover to keep warm. Repeat with the remaining ovals.
6. Warm the refried black beans in a small saucepan over low heat, stirring occasionally, and loosen with a splash of water if needed.
7. Spoon an even layer of warm beans down the center of each masa oval, leaving a small border around the edges.
8. Top the beans with spoonfuls of salsa verde, then sprinkle generously with queso fresco, chopped onion, and cilantro.
9. Drizzle with crema, serve immediately with lime wedges on the side, and eat while the masa is still warm and just crisp at the edges.

Cook’s Notes

• If you can find fresh nixtamal masa at a Mexican market, swap it in for the masa harina using equal weight for an even more authentic flavor.
• Keep the unused dough balls covered with a damp towel so they don't dry out while you shape and cook the rest.
• For a heartier huarache, add a layer of shredded chicken tinga, crumbled chorizo, or sliced carne asada before the salsa.
• Press a shallow indentation along the center of each oval before cooking to create a natural well that cradles the toppings.
• Cook on medium heat only; too hot and the outside burns before the masa cooks through, too low and the cakes dry out instead of developing a tender crust.

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