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Calories 340 cals
Total Fat 16 g
Cholesterol 46 mg
Dietary Fiber 4 g
Sodium 629 mg
Protein 17 g
Total Carbohydrate 31 g

Prep Time: 50 Minutes

Time to Table: 1 Hour

Serves: 8


  • 2 cups instant tortilla masa flour
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 1 cup refried black beans, warmed
  • 4 tablespoons canola oil, divided
  • 1/2 cup Daisy Sour Cream
  • 3 tablespoons whole milk
  • 1 pound thin beef steaks, chopped
  • 1 cup shredded Romaine lettuce
  • 1/4 cup finely chopped white onion
  • 1/4 cup finely chopped cilantro
  • 1/2 cup shredded Manchego cheese
  • 1 cup Pico de Gallo


Combine the masa flour, water, and salt in a large bowl and mix by hand for about 1 to 3 minutes, or until the dough is moist throughout. Divide the masa into 8 equal balls and place them on wax paper. With wet hands, flatten each ball to form thick elongated tortilla patties or “huaraches” of about 4 inches long and 1/4 inch thick. Transfer to a 12-inch nonstick skillet over medium-low heat and cook for about 8 to 10 minutes or until charred black specs appear on both sides, turning once. Let cool slightly and then use your fingers to create a pinched-up rim around the edges. Lightly brush each side using 1 tablespoon of oil and cook for 2 more minutes, or until crisp. Cover with foil, and set aside. In a small bowl, mix the sour cream and milk, stirring constantly for 1 or 2 minutes. Set aside. Heat the remaining oil in a 10-inch non-stick skillet over medium-high heat. Add the chopped steak and cook, stirring frequently for about 6 to 10 minutes or until meat is no longer pink. Place the huaraches on a platter. Cover each one with a layer of warm refried beans. Top with beef, romaine, onion, cilantro, and cheese. Drizzle with the sour cream sauce. Top with Pico de Gallo.


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