Huaraches Topped with Chile de Árbol Salsa

Rinse the tomatillos and place them in a medium saucepan. Cover with water and bring to a boil over medium-high heat. Simmer until the tomatillos are soft and their color turns from bright green to pale yellow, about 7–10 minutes.

Meanwhile, heat a comal or non-stick skillet over medium-high heat. Toast the dried chiles for about 1 minute, turning frequently, until fragrant and slightly darkened — do not allow them to burn. Remove from heat and set aside.

In a blender, combine the cooked tomatillos, toasted chiles, garlic, juice of 1 lime, and a large pinch of salt. Blend until smooth. Taste and add more lime or salt, if needed. Set aside.

In a large bowl, combine the masa harina, water, baking powder, and salt. Mix by hand until a soft, pliable dough forms—it should feel like Play-Doh. If it’s too dry, add more water 1 tbsp at a time. If it sticks to your hands, add a bit more masa.

Roll a ball of masa about the size of a racquetball and shape it into a log about 4–6 inches long and ¼ inch thick. Flatten using a tortilla press (don’t forget the plastic liners!) until it's about ⅛ inch thick and oval-shaped. To refine the shape, you may choose to remove the top liner and use the left side of the bottom liner to fold the left third of the masa towards the center. Repeat with the right side, then cover with the top liner and press again.

Heat a comal or large skillet over medium heat and lightly oil the surface. Cook each huarache for 1–2 minutes per side, until lightly golden and cooked through. Add a little more oil as needed and sear both sides again until golden brown spots form and the outside is slightly crispy.

Top each huarache with refried beans (if using), your choice of cooked meat, and a spoonful of salsa. Finish with crema, shredded lettuce, cilantro, and crumbled queso fresco. Serve warm. ¡Provecho!