Huaraches

Prepare the Masa: In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky. If it's too dry, add a little more water, a tablespoon at a time. Knead for 2-3 minutes until smooth.

Shape the Huaraches: Divide the dough into 4 equal portions. On a lightly floured surface or between two pieces of plastic wrap, flatten each portion into an oval shape, about 6-7 inches long and 3-4 inches wide, and about 1/4 inch thick. Pinch the edges slightly to create a small rim, resembling a sandal.

Cook the Huaraches: Heat the vegetable oil in a large skillet or on a comal (griddle) over medium-high heat (around 190°C / 375°F). Carefully place the masa shapes onto the hot surface. Cook for about 5-7 minutes per side, until golden brown and cooked through. They should sound hollow when tapped and feel firm.

Assemble the Huaraches: Once cooked, transfer the masa bases to a plate. Spread a generous layer of warm refried beans evenly over each huarache, leaving a small border. Top with the prepared carne asada.

Garnish and Serve: Drizzle with salsa verde and Mexican crema. Sprinkle generously with crumbled queso fresco and fresh chopped cilantro. Serve immediately while warm.