Huarache con Carne Asada (Mexico City–Style Corn Tortillas with Steak)

  • Serves

    serves 4


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.


  • 1 12 cups masa harina
  • 1 12 tsp. kosher salt, plus more to taste
  • 12 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


Step 1

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.

Step 2

Return skillet to high heat, and add 2 tbsp. oil. Season steaks with salt, and add 2 steaks to skillet; cook, turning once, until browned on both sides and cooked through, about 3 minutes. Place one steak over each huarache, and repeat with 2 tbsp. oil and remaining steaks.

Step 3

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.

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