Huaraches Topped with Chorizo Refried Beans, Tomatoes, and Avocados

Huaraches – The classic edible Mexican sandal. Huaraches are known as a classic street food topped with just about anything. Of course some of us have the standard ingredients we like to add to our delicious sandal but today I am going out on a limb and making my huarache an adventure in taste.

A huarache is flat bread made with masa, looks slightly like a thin sandal sole, hence the name huarache. Actually the first time I saw one I thought someone was just learning how to make tortillas, you know with that oblong look and all. You’ll find them topped with everything from chorizo (Mexican sausage), steak, queso fresco, and nopal (diced cactus paddles). It’s a cross between a sope, a corn tortilla, and a pizza but with that ever present and distinctive corn taste. It’s the perfect party food.

Hispanic Heritage Month, which begins September 15th, celebrates the many ways Hispanic Americans have influenced and enriched our lives in the United States and with it a long list of unforgettable food recipes. Late summer and early autumn – it truly is a perfect time for getting your fiesta on with a Latin-themed party before winter arrives.

Of course, a Hispanic-themed party wouldn’t be complete without a great entree, and this recipe will serve as a dish you will come to enjoy time and time again. This huarache is topped with chorizo refried beans, caramelized onions, roasted tomatoes, goat cheese, basil, and Avocados from Mexico. To give it a spicy kick, I added some fresh pico de gallo. Once you have the base for a huarache the choice of toppings are endless. Use your imagination and have fun.

Huaraches Topped with Chorizo Refried Beans, Tomatoes, and Avocados

Yield: Makes 6 Huaraches


Chorizo Refried Beans:
6 ounces Mexican chorizo, casings removed
2 cups cooked frijoles de la olla or 1 can (15-ounce) pinto beans
½ cup tomato sauce

Caramelized Onions:
1 tablespoons olive oil
1/2 red onion, thinly sliced

2 cups masa harina (corn flour)
¼ teaspoon salt
1 tablespoon vegetable shortening
1¼ cups warm water

Tomatoes (any variety)
Fresh basil, roughly chopped
Goat cheese
2 Avocados from Mexico, sliced
Salsa of your choice


Chorizo Refried Beans:
Cook chorizo in a large nonstick frying pan over low heat, mashing, until it starts to brown, about 6 to 8 minutes.

Add the beans and the liquid. Cook over medium heat. While the beans are boiling mash them with a potato masher. Continue to cook until they form a thick paste, about 10 minutes. Add tomato sauce and stir.

Caramelized Onions:
In a large sauté pan over medium high heat, add the olive oil and onion. Cook for 10 to 15 minutes, stirring often, until the onion begins to caramelize. Set aside.

Making the Huaraches:
In a mixing bowl combine the masa harina and salt. Add the shortening and using your hands combine until shortening is evenly distributed. Add warm water and knead until mixture is smooth and slightly sticky. If the dough is dry add more water, 1 tablespoon at a time. Dough should be soft and moist like play-doh and not dry. Divide dough into 6 portions. Cover with a damp cloth to keep the dough soft and moist.

Line a tortilla press with plastic wrap. Roll the dough into a cigar shape, about 5 inches long. Place between two sheets of plastic and flatten gently with tortilla press or under heavy skillet until 1/4-inch thick. Peel off the plastic wrap. Repeat with remaining dough.

Preheat an ungreased comal (griddle) on medium-high heat. Cook huaraches on the comal for about 2 to 4 minutes on each side until dry. Repeat with the remaining patties.

Layer the Huaraches:
Preheat broiler. Place huaraches in a single layer on a baking sheet. Layer each huarache with some warm chorizo refried beans, caramelized onions, and sliced tomatoes. Broil in the oven for 5 minutes or until tomatoes are slightly roasted and soft. Garnish with goat cheese, basil, and avocado slices.

To Make Ahead:
Cook huaraches as directed. Place cooled huaraches in a single layer in an airtight container, cover, and seal tightly. Huaraches can be stored for one week in the fridge or in the freezer for one month. If frozen, allow to defrost before preparing. Layer the huaraches and bake as directed above.

Written by Yvette / Photos by Jeanine

Disclosure: This is a sponsored post by Avocados from Mexico.  We were compensated for recipe development. The views and opinions expressed about the product are purely our own and based upon our personal experiences. We are thrilled to partner with brands, which we think are an ideal fit for us and you our awesome readers.

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  1. Those huaraches look so scrumptious! What a wonderful speciality.

    I wish I had a tortilla press…



  2. Could you please tell me what is “shortening”?
    I live in Spain and I would love to try this, but have no clue on what this ingredient is. Could you tell me what it is and what could I use instead -in case I cannot find it?
    Thanks in advance, and congratulations. Your blog is gorgeous!

    • Thank you Macu! It is vegetable shortening. We use Crisco “vegetable shortening”. It has a bland, neutral flavor and may be substituted for other fats (such as butter, margarine, or lard). Hope that helps. Good luck!

  3. They do look like sopes. I have to try these, they look so delicious.
    I haven’t had chorizo refried beens, in a loooong time. It’s making my mouth water.

  4. Here is another recipe that I eat frequently (weekly in the market), but have never made at home. I guess I thought I needed the huarache mold like the vendors here use. Now I know I don’t! Thanks for posting. Lovely.

  5. Thanks for the answer!

    Generally, I roll mine with a rolling pin, but flattening them with a skillet is a great idea too.

    I just dream of owning a tortilla press because I love that object (foodie toy)… ;-P



  6. True! I’ve pressed my corn tortillas (with a skillet), but rolled my flour tortillas… :-))

  7. This sooooo looks like the perfect party food. I love it.

  8. Oh my goodness, this looks delicious! I’ll try it this weekend…

  9. I tried doing the Huaraches but the corn flour never turned to a dough like texture. I used shortening, tried with 1 C warm water but before I added the 1/4 C I could see the water was too much and it the corn flour wasn’t holding.

  10. Had plans to make this Sunday evening but then my husband came home with scallops and lobster tails! I hope to try this recipe this week. I have all of the ingredients!

  11. Beautiful photos!! These look amazingly good!

  12. I have beem wanting to make some. I miss the ones from Mexico City, this a good recipe to help me remember them.

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