This huarache in the photo is made with blue bolita Belatove maize I nixtamalized and ground into masa, but at home you can use the commonly found Maseca to make yours. The word huarache is derived from the Purépecha word kwarachi, which means sandal, and it perfectly describes the shape and size of these treats! In the markets you will find the same bean fillings, made with different coloured masas, the toppings could be chorizo, shredded chicken, or thinly sliced steak, but always garnished with lettuce, salsa, cheese, crema and radishes. Having said that, there is no question that these bean filled Huaraches are delicious, and when you visit a market in Mexico City, you will invariably see the ladies making the biggest antojitos you have ever seen.
It is very obvious that as Mexico is a huge country, there will be variations of methods from region to region, and this is a perfect example of that fact. Same ingredients, different method, but all delicious. You see, the huaraches in Mexico City (and other parts of Mexico) have a filling of beans, whereas in other parts of Mexico, the masa is cooked like a thick oblong tortilla and then topped with beans, salsa and the rest of the toppings. A while back, I posted a photo of the huaraches I learned to make from my Nana, in Monterrey, and at that time, a well known Mexican chef gave me grief telling me what I made was not a huarache as it was not a filled masa cake.
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