Huaraches de Frijol con Salsa Verde y Crema (Bean Huaraches)
Sandal shaped masa cakes crisped on the griddle, spread with creamy beans and topped with green salsa, lime crema and onion.
Made with Salsa verde (cooked tomatillo salsa) and Lime crema (Mexican soured cream sauce) and Frijoles de la olla (pot beans). Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £0.96 a head
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
Mix the masa harina and salt, stir in the warm water and knead for 2 minutes to a smooth dough. Cover and rest for 10 minutes.
10 min - 2
Divide into 8 balls. Press each between baking paper into an oval, like a sandal sole, about 16 cm long, 8 cm wide and 5 mm thick.
- 3
Cook the huaraches on a dry hot griddle or heavy pan for 2 minutes a side, until dry with brown flecks.
4 min - 4
Brush the pan with a little oil and fry the huaraches for 1 to 2 minutes a side, until crisp and golden at the edges but still soft in the middle. Keep warm in a low oven.
4 min - 5
Warm your ready made pot beans (see the base recipe) with a splash of their broth, mashing to a thick paste, until steaming hot all the way through.
- 6
Spread a layer of beans over each huarache. Spoon over your ready made salsa verde (see the base recipe).
- 7
Finish with lime crema (see the base recipe), crumbled feta, onion and coriander. Eat straight away.
Tips
- Shape the oval before cooking. Once cooked the masa is too stiff to stretch.
- Pat the dough thin and even so the huaraches crisp without turning hard.
- The beans should be thick enough to spread. If runny, cook them a few more minutes.
Storing and freezing
Griddled, unfried huaraches keep in the fridge for up to 2 days. Fry fresh to serve. Do not store topped huaraches.
Questions
Why are they called huaraches?
The long oval shape looks like a huarache, a traditional Mexican leather sandal. They are a popular street food in Mexico City.
Can I use refried beans?
Yes. The refried beans base is a good swap and spreads more easily. Warm them through before spreading.
Are huaraches gluten free?
Yes. They are made from masa harina and water. Make sure the masa is pure corn and your toppings are gluten free.
More made with salsa verde (cooked tomatillo salsa)
Tacos de Barbacoa con Salsa Verde (Beef Barbacoa Tacos)
GFDFEFTacos de Chorizo con Nopales (Chorizo and Cactus Tacos)
DFEFNFCarne en su Jugo (Jalisco Beef and Bean Broth)
GFDFEFHuevos Divorciados (Divorced Eggs)
DFNFVSee 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.