Dinner · 60 min · mexican

Huaraches de Bistec

Weeknight-friendly Mexican cooking: Huaraches de Bistec comes together in 60 minutes with masa harina, warm water, and not much else. It is weeknight cooking that still hits your targets — 58 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2.5 cups Masa harina
• 1.75 cups Warm water
• 1.5 lb Flank steak
• 1.5 cups Refried black beans
• 1.5 cups Oaxaca cheese
• 1 cup Salsa roja
• 1/2 White onion
• 1/4 cup Cilantro
• 3 tbsp Lard

Steps

1. Mix the masa and form long sandal-shaped ovals — the huarache shape that gives the dish its name.
2. Griddle 3 minutes per side until cooked through, then crisp in lard until golden at the edges.
3. Season the steak with salt and lime and sear over high heat 4 minutes per side. Rest 5 minutes, then slice thin against the grain.
4. Spread each huarache with beans and a layer of melted Oaxaca cheese.
5. Top with the sliced steak, salsa roja, onion, and cilantro.
6. Serve immediately, whole — the long masa sandal barely fits the plate.

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