I reckon if anyone likes their homemade corn tortillas topped with delectables, they’d be pretty keen to tuck into one that’s the size of a shoe.
I guess it’s pretty fitting that these things are called huarache – which basically translates to ‘sandals.’
Huaraches originated in Mexico City and can be found – in a variety of forms – at the markets, in restaurants and out on the streets. It’s basically a shoe-sized (sometimes bigger) griddled oval of masa dough that’s a bit crisp on the outside and soft on the inside.
The simple ones are topped with red or green salsa and cheese, but the more complex huaraches have onions, cactus and some kind of protein like beef or offal.
For the ones I’m showing you here, I’ve added a little achiote paste to my masa dough, turning it an almost terracotta colour. I’ve done both green and red salsa – a kind of yin and yang where one is spicy and the other is fresh and cooling.
You probably wouldn’t find lamb backstrap being loaded onto huaraches in Mexico, but let’s just say that was my preference when I made them. Beef is probably the more common meaty topping.
Or perhaps you may prefer some grilled tongue or stomach, just as you may find in Mexico? Either way, it’s a mighty fine snack that’s packed with flavour.