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+ servings
Plant-Based Huaraches on a Plate

Vegan Huaraches

$2.47 recipe | $0.41 serving
Mitch and Justine
Try these plant-based huaraches for crispy corn cakes topped with garnishes like refried beans, salsa, soyrizo, crema, and fresh vegetables.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizers, Snacks
Cuisine Gluten-Free, Mexican, Vegan
Servings 6 huaraches
Calories 271 kcal

Equipment

  • Tortilla press
  • Cast-iron skillet
  • Chef knife & cutting board

Ingredients
 

Huaraches

  • 2 cups masa harina ($0.25)
  • 1 ½ cups hot water ($0.01)
  • ½ teaspoon salt ($0.01)
  • 2-3 tablespoons olive oil optional

Toppings

Other garnishes optional

Instructions
 

Dough

  • 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.

Press

  • 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.

Cook

  • 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

  • Serve them with a layer of refried beans, then salsa, chorizo, queso fresco, cashew crema, pickled onions, shredded lettuce, cilantro, etc. Happy eating!

Video

Notes

  • If you don’t have a tortilla press, use a rolling pin or the bottom of a flat baking dish to shape the huaraches.
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • We calculate nutritional information for our recipes with Cronometer.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.

Nutrition

Serving: 1huarache | Calories: 271kcal | Carbohydrates: 44.4g | Protein: 17.2g | Fat: 2.1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 813.4mg | Potassium: 176.4mg | Fiber: 8.7g | Sugar: 6.7g | Vitamin A: 366.5IU | Vitamin C: 1.4mg | Calcium: 146mg | Iron: 5.9mg
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