Spicy Mexican Huaraches with Black Bean Purée

Name: Spicy Mexican Huaraches with Black Bean Purée
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 cups masa harina; 1 1/2 cups warm water; 1/4 teaspoon salt; 1 can black beans (15 oz), drained and rinsed; 1 garlic clove, minced; 1 tablespoon olive oil; 2 tomatoes, diced; 1/2 red onion, finely chopped; 1 jalapeño, seeded and diced; 2 tablespoons fresh cilantro, chopped; Juice of 1 lime; 1 avocado, sliced; 1/4 cup crumbled queso fresco; 1/4 cup sour cream

A flavorful journey with every bite

Traditional Mexican huaraches meet a robust black bean purée, topped with fresh salsa and creamy avocado.

1 h 30 min
4
Intermediate

Ingredients

For the Masa Dough

2 cups masa harina

1 1/2 cups warm water

1/4 teaspoon salt

For the Black Bean Purée

1 can black beans (15 oz), drained and rinsed

1 garlic clove, minced

1 tablespoon olive oil

For the Spicy Salsa

2 tomatoes, diced

1/2 red onion, finely chopped

1 jalapeño, seeded and diced

2 tablespoons fresh cilantro, chopped

Juice of 1 lime

For the Toppings

1 avocado, sliced

1/4 cup crumbled queso fresco

1/4 cup sour cream

Preparation

Preparing the Masa Dough

Mix the dough

In a large bowl, mix masa harina, salt, and warm water.

Rest the dough

Knead until a smooth dough forms; cover and let it rest for 15 minutes.

For the best flavor, allow the dough to rest for at least 15 minutes.

Shape the huaraches

Divide the dough into 4 equal parts; shape into elongated oval patties.

Preparing the Black Bean Purée

Heat the oil

Heat olive oil in a pan over medium heat.

Sauté garlic

Add garlic and sauté until fragrant, about 1 minute.

Purée the beans

Add black beans; cook until heated through, then purée in a blender until smooth.

Be careful when handling hot liquids in the blender. Slightly thicken the purée on low heat if it feels too runny.

Cooking Process

Griddle the huaraches

Cook each masa oval on a griddle over medium heat until golden and slightly crispy, about 3-4 minutes per side.

Prepare the salsa

Mix tomatoes, red onion, jalapeño, cilantro, and lime juice in a bowl; season to taste.

Assemble the huaraches

Spread a layer of black bean purée on each huarache, top with salsa, avocado slices, and queso fresco; drizzle with sour cream.

Plating & Serving