Gluten-Free Huarache
Discover the vibrant flavors of Mexico with this Gluten-Free Huarache recipe, a perfect twist on a traditional favorite made with masa harina. These oval-shaped corn masa "sandals" are filled with creamy black beans and cooked to golden perfection, offering a naturally gluten-free base with a satisfying, chewy texture. Each huarache is topped with fresh avocado slices, crumbled queso fresco, chopped cilantro, and a dollop of sour cream, creating a colorful and delicious meal that’s both hearty and wholesome. With just 20 minutes of prep time and an easy stovetop cooking method, this recipe is a must-try for anyone craving authentic Mexican street food at home. Served with a squeeze of fresh lime, these huaraches are perfect for lunch, dinner, or entertaining! Keywords: gluten-free huarache recipe, easy Mexican food, masa harina recipes, vegetarian huarache, black bean huarache.
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Recipe Information
Ingredients
- 2 cups masa harina
- 1.5 cups warm water
- 0.5 teaspoon salt
- 1 cup cooked black beans
- 0.25 cup vegetable oil
- 1 whole sliced avocado
- 0.5 cup chopped fresh cilantro
- 0.5 cup crumbled queso fresco
- 0.5 cup sour cream
- 2 whole lime wedges
Instructions
In a mixing bowl, combine the masa harina and salt.
Gradually add warm water to the masa mixture, mixing with your hands or a spatula until a dough forms. The dough should not be sticky. If it’s too dry, add a bit more water, a tablespoon at a time.
Divide the dough into 4 equal portions. Roll each portion into a ball and then flatten it with your hands or a rolling pin to shape it into an oval, about 1/4 inch thick.
Heat a griddle or non-stick skillet over medium heat and add a touch of vegetable oil.
Cook each huarache for about 3-4 minutes on each side until it has a light golden color and is cooked through.
Remove the huaraches from the griddle and spread about 2 tablespoons of cooked black beans on top of each one.
Heat a bit more oil in the same pan and lightly cook the huaraches for another 1-2 minutes, allowing the beans to warm through.
Transfer the huaraches to serving plates. Top each one with slices of avocado, a sprinkle of cilantro, a spoonful of crumbled queso fresco, and a dollop of sour cream.
Serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 34.7 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 2688 mg | 117% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 9.5 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1077 mg | 83% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2242 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
