This delicious recipe for Potato and Chorizo Huaraches is a traditional Mexican street food that’s easy to make at home. If you don’t have time to boil and fry your own beans, you can use canned refried pinto beans for a faster version of this tasty dish.
Mexican huaraches are a popular street food, especially at taquerías and food stands. This Potato and Chorizo Huarache is one of the most requested varieties. With this recipe, you can enjoy this delicious craving from the comfort of your home.
Ingredients
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1.1 lbs (2 cups) corn masa dough
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2 tablespoons lard (or vegetable shortening)
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1/4 teaspoon salt
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Enough water to reach the right dough consistency
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Vegetable oil, as needed for frying
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1/4 cup finely chopped onion
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1 garlic clove, finely minced
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1 serrano pepper, finely chopped
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1 cup Mexican chorizo
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1 cup cooked potato, diced
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Salt and pepper, to taste
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1 tablespoon oil (for cooking the filling)
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1 can (15 oz) refried pinto beans (La Costeña® or similar)
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Shredded lettuce, to garnish
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Sour cream, to garnish
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Crumbled panela cheese, to garnish
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Avocado slices, to garnish
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Green salsa (La Costeña® or your favorite), to serve
Instructions
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Prepare the masa dough:
In a bowl, combine the corn masa dough with lard, salt, and water. Mix and knead until smooth and well combined. -
Form the huaraches:
On a flat surface, roll a portion of dough into a log shape using your hands. Place it vertically on a tortilla press and press to form the huarache shape. -
Cook the huaraches:
Heat a comal or skillet over medium heat and cook each huarache for about 3 minutes per side or until cooked through. -
Fry the huaraches:
In a skillet with hot oil, lightly fry the huaraches on both sides. Drain on paper towels and keep warm. -
Prepare the filling:
In another skillet, heat 1 tablespoon of oil. Sauté the onion, garlic, serrano pepper, and chorizo for about 5 minutes or until the chorizo is fully cooked. Drain excess fat, then add the diced potato. Cook for a few more minutes and season with salt and pepper. -
Heat the beans:
In a small pan, heat the refried beans and season with salt and pepper, if needed. -
Assemble the huaraches:
Spread a layer of refried beans over each huarache. Top with the chorizo-potato mixture, lettuce, sour cream, crumbled panela cheese, and avocado. -
Serve:
Drizzle with green salsa and enjoy!
Potato and Chorizo Huarache Recipe
These gorditas filled with pressed pork rind (chicharrón prensado) are one of Mexico’s most popular street foods. They’re made with a corn dough base and stuffed with soft, flavorful pork cracklings, making them the perfect bite. This classic dish is often found at local eateries and street markets, served hot and fresh with green salsa, red salsa, or guacamole.
Making homemade gorditas is easier than you think! You only need a few simple ingredients like corn masa, chicharrón prensado, and a bit of oil or lard for frying.
Ingredients (6 servings)
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1/2 medium white onion, finely chopped
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1 cup pressed pork rind (chicharrón prensado)
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1.1 lbs (2 cups) corn masa dough
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2 cups lard or vegetable shortening, for frying
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1/2 cup crumbled queso fresco (Mexican fresh cheese)
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1/2 cup finely chopped white onion, for serving
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1/2 cup chopped fresh cilantro, for serving
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Green salsa, to taste, for serving
Instructions
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Sauté the filling:
In a skillet over medium heat, add the chopped white onion and cook until softened. Add the pressed pork rind and cook for about 10 minutes, stirring occasionally. Let cool and set aside. -
Shape the gorditas:
Divide the masa into equal portions and roll into balls. Make a small hole in the center of each ball and fill with the cooked chicharrón. Flatten the dough into gorditas about 3 inches (8 cm) in diameter. -
Fry the gorditas:
In a small pan, heat the lard over medium heat and fry the gorditas until golden brown on both sides. Remove and drain on paper towels. -
Serve:
Slice the gorditas open down the middle and stuff with queso fresco, onion, cilantro, and salsa. Serve immediately and enjoy!
Pressed Pork Rind Gorditas
Try this traditional Mexican recipe from Puebla and Tlaxcala: delicious tlacoyos made from corn masa, filled with chickpea paste, and served with sautéed mushrooms and pico de gallo. This version is easy, healthy, and packed with flavor.
Perfect for vegetarians and great for sharing!
Ingredients
For the masa:
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1.1 lbs (2 cups) corn masa dough
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1 tablespoon lard or vegetable shortening
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1 teaspoon salt
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Enough water to mix
For the chickpea filling:
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1 cup cooked chickpeas
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1 garlic clove
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1/2 cup crumbled cotija cheese
For the mushrooms:
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1 tablespoon oil
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1/2 cup chopped onion
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1 tablespoon minced garlic
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1 cup mushrooms (e.g., button or cremini), sliced
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1 sprig of epazote (or substitute with parsley or omit if unavailable)
For the pico de gallo:
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1 cup diced tomato
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1/2 cup diced onion
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1/2 cup chopped cilantro
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2 serrano peppers, finely chopped (adjust to taste)
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1/4 cup lime juice
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1 tablespoon olive oil
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Salt and pepper, to taste
Instructions
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Make the masa dough:
In a bowl, mix the corn masa with lard, salt, and enough water until fully combined and smooth. Cover and set aside. -
Prepare the chickpea filling:
In a food processor, blend the chickpeas, cotija cheese, and garlic into a paste. Set aside. -
Shape the tlacoyos:
With your hands, form small balls of masa. Flatten slightly, make an indentation in the center, and add a spoonful of chickpea filling. Seal, flatten into an oval shape (like a football), and cook on a griddle or skillet over low heat until golden brown on both sides. -
Cook the mushrooms:
In a pan over medium heat, heat the oil. Sauté the onion, garlic, mushrooms, and epazote for about 10 minutes, or until tender. Set aside. -
Make the pico de gallo:
In a bowl, combine the tomato, onion, cilantro, serrano peppers, lime juice, olive oil, salt, and pepper. Mix well and let sit for a few minutes. -
Assemble and serve:
Slice open each tlacoyo and fill with the mushrooms. Top with a generous spoonful of pico de gallo and enjoy!