Spicy Mexican Huaraches with Black Bean Purée
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
For the Black Bean Purée
For the Spicy Salsa
For the Toppings
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
Spicy Mexican Huaraches with Black Bean Purée
Spicy Mexican Huaraches with Black Bean Purée
Plating & Serving
Serve the huaraches on a large platter or individual plates, ensuring each is generously topped with all the layers for a picturesque presentation.