Crispy Beef Flatbread Sandals — Huaraches de Bistec
Mexico City elongated masa flatbreads named for their sandal shape, griddled and topped with refried beans, seared sliced beef, salsa verde, queso fresco, crema, and cilantro.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 240g masa harina, 300ml warm water, and 0.5 tsp salt; knead 3 minutes until smooth, cover with damp cloth, rest 10 minutes. Slice 400g beef sirloin against the grain; season with 1 tsp cumin, 1 tsp oregano, 1 tsp salt, 0.5 tsp pepper. Heat 2 tbsp lard over medium 1 minute; add 200g cooked pinto beans, 0.5 tsp cumin, 0.5 tsp salt, 60ml bean liquid; mash 4 minutes until thick.
Char
Heat a dry skillet over medium-high. Char 6 whole tomatillos and 2 serrano chiles 5-6 minutes until blackened in patches. Blend with garlic, 2 tbsp cilantro, 0.5 tsp salt until coarsely textured; set salsa verde aside.
Toast
Divide rested masa into 4 equal balls. Press each between parchment sheets in a tortilla press into 18cm ovals, 5mm thick. Cook on a dry comal or skillet over medium-high 2 minutes per side until lightly speckled and surface dries.
Sear
Heat 2 tbsp oil in a heavy skillet over medium-high 1 minute. Sear seasoned beef strips in two batches, 90 seconds per side until deeply browned and just cooked through.
Build
Spread refritos onto each warm huarache base. Layer with seared beef strips, 2 tbsp salsa verde per huarache, 15g queso fresco, 15g diced white onion, 15g crema.
Plate
Top with fresh cilantro and serve immediately with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.