Other Corn Masa Snacks/

Huaraches (Oval Corn Masa Cakes) with Chorizo and Salsa

Huaraches con Chorizo
Recipe from Season 6, Mexico—One Plate at a Time
Servings: 8huaraches, serving 4 to 8 as a snack, 4 as a light meal



In medium bowl, mix together masa harina and 3/4 teaspoon salt and 1 cup plus 2 tablespoons hot tap water. Cover with plastic wrap and let rest while preparing beans and chorizo. In a food processor, process beans until completely smooth. Stir in a little water, if necessary, to make them spreadable (but still quite thick). Scoop chorizo into medium skillet. Set over medium heat. Cook - stir regularly to break up clumps - about 4 minutes, until thoroughly cooked. If there is lots of rendered fat, tip off excess and discard. Set aside.

Heat a well-seasoned or nonstick griddle or heavy skillet over medium. If necessary, knead a few drops of water into the masa to give it the consistency of soft cookie dough. Divide into 8 portions; cover with plastic. One by one, form huaraches: Line tortilla press with two pieces of plastic cut to fit plates (cut from a food storage bag - thicker plastic works better for beginners). Roll a portion of masa into egg shape, press thumb into middle to make long, deep, wide hole. Spoon in 2 scant teaspoons beans, (masa will look like a canoe when the hole is the right size to fit the beans). Pinch dough up around the beans to completely enclose. Gently roll into a cigar shape about 5 inches long.

Using tortilla press, gently press out between sheets of plastic - perpendicular to handle of press - into 6-inch oval. Peel off top sheet of plastic. Flip - uncovered side down - onto the fingers of one hand and gently peel off second piece of plastic. In one flowing movement, roll huarache off hand and onto griddle or skillet. After about 1 minute, flip and bake for another 2 minutes until lightly browned. Remove to a plate and cover lightly with plastic.

Set out the tomatillo (or other) salsa, grated cheese and radishes. Pour enough oil onto your griddle or skillet to coat heavily. Set over medium to medium-high heat. When quite hot, lay on as many huaraches as will fit in a single layer. When crisp underneath - 1 1/2 minutes - flip over. Spread each with about 1 1/2 tablespoons salsa, sprinkle on a little chorizo and dust with cheese. Let crisp underneath for a minute or two, then slide onto a serving platter or individual plates and decorate with the radishes. (If working in batches, go ahead and serve first finished huaraches while you finish the remainder.) Pass the extra salsa for your guests to add as they wish.

Order some of the best Masa Harina you can find from our friends at Masienda: https://masienda.com/collections/all/masa-harina


  1. Looking for fried leftover appetizer made from tortillas. Was on one of your shows. You made lots of other foods from leftovers tortillas.

    1. I am having trouble finding what you are talking about. Can you tell me more ingredients from the recipe? Or the name of another recipe in that episode? or the TV show season or episode name?

  2. I caught your program half way and you were making the fresh Chorizo mix to serve with gorditas. However, when I turned the program you were at the end of mixing adding the Paprika & the Cumin, but I missed all that preceded! I am one of Chorizo’s biggest fans as I prefer it to any other sausage flavor (so much so, I substitute it for Italian sausage). I am from Puerto Rico and use it for all of our our Pastelones, Pastelillos, as well as for Arroz con Gandules! I would be your greatest fan if I could get that recipe, It is free of preservatives and I prefer that since I have digestion issues and some food allergies!

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