Huaraches de Birria (Masa Huaraches with Birria and Salsa Verde)
Sandal-shaped griddled masa topped with beans, shredded birria, tomatillo salsa and crumbled cheese.
Made with Salsa verde (cooked tomatillo salsa) and Birria adobo and consomme and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 30
- LevelMedium
- Costabout £4.08 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Put the beef and 1 teaspoon of salt in a casserole with 450 ml of your ready made birria adobo and consomme (see the base recipe) and the 100 ml water. Cover and cook for 2 hours 30 minutes until the beef shreds.
150 min - 2
Shred the beef and moisten it with a few spoonfuls of broth.
- 3
Mix the masa harina, the half teaspoon of salt and the 375 ml of warm water to a soft dough that does not stick to your hands. Cover and rest for 15 minutes.
15 min - 4
Divide the dough into 4 balls. Roll each into a sausage and flatten it between two sheets of baking paper into an oval about 20 cm long and 0.5 cm thick.
- 5
Heat a griddle or frying pan with the oil over a medium heat. Cook the huaraches for 3 to 4 minutes a side until speckled and the edges are firm.
3 min 30 s - 6
Warm the beans, spread them over each huarache and pile on the beef. Spoon over your ready made salsa verde (see the base recipe), then add the cheese and onion. Serve at once.
Tips
- The dough should feel like soft play dough. If it cracks at the edges when pressed, knead in a tablespoon of water.
- Roll the dough between baking paper or a cut up freezer bag so it does not stick.
- Keep finished huaraches warm in a low oven wrapped in foil while you cook the rest.
- Swap queso fresco for crumbled feta if you cannot find it. Leave it off for a dairy free version.
Storing and freezing
Keep the beef in the fridge for up to 3 days. Cook the huaraches fresh, though cooked ones keep for 1 day in the fridge and reheat on a hot griddle until steaming hot all the way through.
Questions
What is a huarache?
It is a long oval of griddled masa, shaped like a sandal, popular as street food in Mexico City. It is topped like a large open taco with beans, meat, salsa and cheese.
Is masa harina the same as cornflour?
No. Masa harina is corn treated with lime (nixtamalised) and ground, and it makes dough. Cornflour is a fine starch used for thickening. Do not swap them.
Can I make the dough ahead?
Yes. Wrap it tightly and refrigerate for up to 24 hours. Let it come to room temperature and knead in a splash of water before shaping.
More made with salsa verde (cooked tomatillo salsa)
Burritos de Pollo en Salsa Verde (Green Salsa Chicken Burritos)
EFNFHuevos Divorciados (Divorced Eggs)
DFNFVPuerco en Salsa Verde con Arroz Rojo (Pork in Green Tomatillo Salsa)
GFDFEFTlacoyos de Frijol con Camarones (Bean-Stuffed Masa Cakes with Prawns)
GFEFNFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.