Add the masa harina and salt to a mixing bowl and combine. Then, pour in 1 ½ cups of warm water to start and mix together using your hands.
Knead the dough for a few minutes to hydrate the flour. Add more water or flour to achieve a texture similar to play-dough. Keep the bowl covered with a tea towel so it stays moist.
Preheat a seasoned cast-iron skillet or comal slowly to medium-high. Break off pieces of masa to form large balls (about 85-90 grams each). Roll each one between your palms into a cigar shape.
If you have a tortilla press*, cut a zip lock bag into 2 pieces that will fit the press. Open the press and place one in the center on a piece of plastic. Cover with the other plastic piece and close the press down, shift the huarache and press down again, and repeat with the other end until it’s about ¼-inch think.
Carefully remove the plastic pieces, then add a huarache to the hot pan. Let it cook on the first side ~2 minutes, or until the edges are starting to curl up. Flip and finish cooking on the second side. Keep the cooked huaraches in a towel or warmer.
Once all huaraches are cooked, heat a little oil in a pan over medium. Lightly fry them until golden and crispy (optional).
Serve them with a layer of refried beans, then salsa, chorizo, queso fresco, cashew crema, pickled onions, shredded lettuce, cilantro, etc. Happy eating!