Step 1

With the masa harina in a bowl, add in warm water a little at a time (start with a cup, then add a half cup, then the final half cup), mixing by hand until it feels like Play Doh. It shouldn’t stick to your hands (if you do, it’s too wet — a sign to add more masa harina), and when you roll a small ball and smush it, you shouldn’t see cracks at the edges (if you do, it’s too dry — add more water).

Step 2

Preheat a comal or griddle to medium-high heat.

Step 3

Roll a ball of masa roughly the size of a racquet ball and shape it into a log. You can then flatten with a tortilla press (don’t forget the plastic liners!) to about 1/8 inch thick.

Step 4

Lower your comal to medium heat. With a smooth, backhanded motion, transfer your formed huarache to the comal’s surface and one side of the huarache for about 3 minutes. Flip over and let the second side cook for another 3 minutes. Continue cooking until cooked through to the center (we like a texture contrast between a crusty exterior and a soft center).

Step 5

Rest in a kitchen towel at room temperature while you prepare your toppings.

Step 6

Top with whatever you have around: we like to spread a huarache with a bit of lard and pile it with refried beans, onion, cilantro, cabbage, avocado and salsa verde.