Huaraches con Bistec with Salsa Roja

Why You’ll Love This Recipe

• Authentic street-food flavor right from your griddle or cast-iron skillet.
• Balanced textures: crispy-edged masa, creamy beans and avocado, tender steak, and fresh lettuce.
• From-scratch salsa roja brings bright heat and depth without being fussy.
• Easy to customize for spice level, toppings, or different proteins.

Grocery List

• Produce: Roma tomatoes, white onion, garlic, romaine lettuce, avocado, limes, cilantro (optional)
• Dairy: Mexican crema, queso fresco (or Cotija)
• Pantry: Masa harina, canned pinto beans, dried guajillo chiles, dried árbol chiles, neutral oil, lard (or oil), ground cumin, kosher salt, black pepper (optional)

Full Ingredients

Masa Huarache Bases

• 2 cups masa harina
• 1 1/4 to 1 1/2 cups warm water (110–120°F), as needed
• 1/2 tsp kosher salt
• 2 tbsp neutral oil, for griddling and crisping

Steak and Quick Marinade

• 1 lb flank or skirt steak
• 1 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1 tbsp neutral oil (plus 1 tbsp for searing)
• Optional: freshly ground black pepper

Refried Beans

• 1 tbsp lard or neutral oil
• 1/4 cup white onion, finely minced
• 1 (15-oz) can pinto beans, drained (reserve 1/4 cup liquid)
• 1/4 cup reserved bean liquid or water
• 1/4 tsp ground cumin
• 1/4 tsp kosher salt, or to taste

Salsa Roja

• 3 dried guajillo chiles, stemmed and seeded
• 1 dried árbol chile (for heat; optional but recommended)
• 4 Roma tomatoes (about 1 lb)
• 1/4 white onion
• 1 garlic clove
• 1/2 tsp kosher salt
• 1/2 cup water (plus more for soaking)

For Serving

• 2 cups romaine lettuce, thinly shredded
• 1 large avocado, sliced
• 1/3 cup Mexican crema
• 1/2 cup queso fresco, crumbled
• Lime wedges
• Chopped cilantro (optional)

Step-by-Step Instructions

Step 1: Marinate the steak

In a bowl, mix lime juice, minced garlic, cumin, kosher salt, and 1 tbsp oil. Pat the steak dry and coat with the marinade. Let sit 15–30 minutes at room temperature while you prepare the salsa and beans. This brief marinade seasons the meat and helps it sear beautifully.

Step 2: Make the salsa roja

Toast guajillo and árbol chiles in a dry skillet over medium heat for 30–45 seconds per side until fragrant (do not burn). Transfer to a bowl and cover with hot water; soak 10 minutes. Meanwhile, char the tomatoes and onion in the same skillet over medium-high heat, turning until blistered and soft, 6–8 minutes. Drain the chiles.

Blend chiles, charred tomatoes and onion, garlic, salt, and 1/2 cup water until smooth. Pour into a small saucepan and simmer over medium heat for 5–7 minutes until slightly thickened. Keep warm on low.

Step 3: Cook the refried beans

In a small skillet, heat lard or oil over medium heat. Sauté minced onion until translucent, 2–3 minutes. Add beans, bean liquid or water, cumin, and salt. Cook, mashing with a potato masher, until thick and spreadable, 4–6 minutes. Turn off heat, cover, and keep warm.

Step 4: Make the masa dough

In a bowl, combine masa harina and kosher salt. Add 1 1/4 cups warm water and mix until a soft, Play-Doh–like dough forms. If dry or cracking, add water 1 tablespoon at a time; if sticky, dust with a teaspoon of masa harina. Knead 1–2 minutes until smooth. Divide into 4 equal balls; keep covered with a damp towel to prevent drying.

Step 5: Shape and cook the huaraches

Preheat a griddle or large cast-iron skillet over medium-high heat (375–400°F). Working with one dough ball at a time, press into a 7–8 inch oblong about 1/4 inch thick. Lightly pinch a narrow rim around the edge to form a shallow “canoe.”

Cook on the dry griddle 2–3 minutes per side until small brown spots appear and the surface looks set. Brush or drizzle about 1/2 tablespoon oil on the griddle, spread 2–3 tablespoons refried beans down the center of the huarache, and cook 45–60 seconds more to lightly crisp the underside. Transfer to a 200°F oven or cover to keep warm. Repeat with remaining dough.

Step 6: Sear and slice the steak

Heat 1 tbsp oil in a skillet over medium-high until just smoking. Wipe excess marinade from the steak and sear 2–3 minutes per side for medium-rare (130–135°F). Transfer to a board, rest 5 minutes, then slice thinly against the grain into bite-size strips.

Step 7: Assemble and serve

Top each warm huarache with steak strips, a handful of shredded romaine, and avocado slices. Drizzle with crema, sprinkle queso fresco (and cilantro, if using), and ladle on warm salsa roja. Serve immediately with lime wedges.

Pro Tips

• Hydration matters: if the masa cracks when you press it, knead in 1–2 tsp more warm water until smooth.
• Keep dough covered with a damp towel so it does not dry out while you shape and cook.
• For extra-crisp edges, add a thin film of oil to the griddle right before spreading the beans.
• Slice steak across the grain for tenderness; a quick 5-minute rest keeps juices in the meat, not on the board.
• Warm salsa elevates the dish: keep it over low heat so it is ladle-ready at assembly.

Variations

• Mushroom huaraches: sauté sliced mushrooms with garlic and cumin; use in place of steak for a vegetarian version.
• Cheese swap: try Cotija for a saltier bite or Oaxaca shreds for a meltier finish.
• Stuffed-bean style: press two thin ovals, spread beans between them, seal, then cook and crisp as directed.

Storage & Make-Ahead

Salsa and refried beans can be made up to 4 days ahead; refrigerate and rewarm gently. Steak can be marinated up to 12 hours ahead; cook just before serving. Cooked huarache bases keep 2 days refrigerated; re-crisp on a hot griddle with a touch of oil for 1–2 minutes per side. Shaped raw masa ovals can rest, covered with a damp towel, for up to 2 hours at room temperature. Assemble just before eating to maintain crisp edges and fresh lettuce.

Nutrition (per serving)

Approximate: 850 calories; 42 g protein; 76 g carbohydrates; 45 g fat; 9 g fiber; 1,200 mg sodium. Values will vary based on exact brands and oil used.