Have you ever worn huaraches? Have you ever eaten huaraches?

I just found out there are masa flatbreads with accompanying toppings that are called huaraches. Love it, and I'll have to try making them. The flatbreads, not the sandals.

I had a pair of the sandals, bought in Tijuana back in my twenties when I was there with my girlfriend group (one of them had family there, got us tickets to see El Cordobes, another story). Anyway, I loved the look of my sandals but they were too flat for my high arched feet. Still I flopped around in them for at least one summer.

I found a recipe on Saveur that I guess might resemble the real thing, so I'll add it here. I'll post the Saveur link and the photo that comes with it. I copied the recipe for myself as I find Saveur recipes (I have many) hard to find in my Saveur Saved box, thus I now just copy them to Works on my computer. I'm going to put that copy here, in case my computer files some how evaporate over time.

The ingredients might not be at your local market, but there are plenty of possible substitutions.


Thick, oblong masa tortillas (named huarache, or sandal, because of their shape) are topped with grated cheese, salsa roja, sauteed steak, and sliced cactus in this classic street food.

Saveur link -
http://www.saveur.com/article/Recipes/Mexico-City-Steak-Tortilla


My copy of Saveur's recipe -

SAVEUR Copy
SERVES 4

Ingredients
1 1⁄2 cups masa harina (available at mexgrocer.com)
1 1⁄2 tsp. kosher salt, plus more to taste
1⁄2 cup plus 2 tbsp. canola oil
1 cup salsa roja
2 oz. queso Cotija, grated
4 (3-oz.) sirloin steaks, pounded to 1⁄8" thickness
1 medium white onion, cut into 1⁄4"-thick slices
1 (1-lb. 14-oz.) can sliced nopales, drained and rinsed
2 avocados, halved, pitted, and peeled, for serving

Instructions
Make the huaraches: Combine masa harina, salt, and 1 cup warm water in a large bowl, and stir until a smooth dough forms. Knead dough in bowl until very smooth but not sticky, about 2 minutes. Divide dough into quarters and shape each quarter into a 7"-long, 1⁄4"-thick oval. Heat 1 tbsp. oil in a 12" cast-iron skillet over medium-high heat. Add 1 huarache to skillet, and cook until blackened in spots on bottom, about 3 minutes. Flip and immediately spread with 1⁄4 cup salsa and 1⁄2 oz. cheese;
continue cooking until blackened in spots on bottom and cooked through, about 2 minutes more. Transfer to a serving plate. Repeat with 3 tbsp. oil, remaining huaraches, salsa, and cheese.

Return skillet to high heat, and add remaining oil. Add onion, and cook, stirring often, until just tender, about 5 minutes. Add cactus, and cook until heated through, about 2 minutes. Divide cactus and onions among steaks, and serve immediately with an avocado half on each plate.