Huarache-Style Masa Boats with Coffee-Rubbed Skirt Steak, Flor de Mayo Beans, and Warm Nopal-Peach Salad

Name: Huarache-Style Masa Boats with Coffee-Rubbed Skirt Steak, Flor de Mayo Beans, and Warm Nopal-Peach Salad
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 1.1 lb skirt steak; 1 tbsp finely ground coffee; 2 tsp ancho chile powder; 1/2 tsp ground cinnamon; 1 tbsp grated piloncillo; 3 cloves garlic; 1/4 cup orange juice; 1 tbsp apple cider vinegar; 3 tbsp vegetable oil; 1 1/2 tsp salt; 1/2 tsp black pepper; 2 cups masa harina; 1 1/2 cups warm water; 2 cups cooked flor de mayo beans; 1/2 cup bean broth; 2 tbsp fresh epazote; 1 1/2 cups cooked nopal strips; 2 medium peaches; 1/2 cup red onion; 1/4 cup fresh cilantro; 2 tbsp lime juice; 3 oz fresh cheese; 1/4 cup toasted pumpkin seeds

An original Mexican recipe featuring golden masa huaraches, mashed flor de mayo beans, skirt steak marinated with coffee, cinnamon, and piloncillo notes, plus a warm salad of nopales and roasted peach. The mix of smoky, sweet, and herbal flavors creates a vibrant and distinctive full meal.

35 minPrep

30 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

500 g skirt steak (limpia and in strips gruesas)
8 g finely ground coffee (preferentemente café oscuro)
5 g ancho chile powder (suave)
1 g ground cinnamon
12 g grated piloncillo (or sugar mascabado)
9 g garlic (2 cloves for the carne and 1 for the frijoles)
60 ml orange juice (freshly squeezed)
15 ml apple cider vinegar
45 ml vegetable oil (divided)
9 g salt (divided or to taste)
2 g black pepper
240 g masa harina (for the huaraques)
360 ml warm water (approx.)
360 g cooked flor de mayo beans (escurridos lightly)
120 ml bean broth (or agua)
5 g fresh epazote (chopped)
220 g cooked nopal strips (well escurridos)
300 g peaches (in wedges)
80 g red onion (fileteada fina)
12 g fresh cilantro (chopped)
30 ml lime juice
80 g fresh cheese (desmoronado)
30 g toasted pumpkin seeds (chopped en trozos large)

Nutrition facts

per serving

562 kcal

Calories

31 g

Protein

45 g

Carbs

28 g

Fat

9 g

Fiber

36 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. In a bowl, combine the skirt steak with the ground coffee, ancho chile powder, ground cinnamon, grated piloncillo, 2 minced garlic cloves, orange juice, apple cider vinegar, 1 tablespoon vegetable oil, 1 teaspoon salt, and black pepper. Cover and marinate for 20 minutes in a cool kitchen spot or in the refrigerator.
2
2. While the meat marinates, make the dough: mix the masa harina with the warm water and 1/2 teaspoon salt until a soft, non-sticky dough forms. Divide into 4 portions and shape into elongated huaraches about 6 inches long and 1/2 inch thick.
3
3. Heat a comal or large skillet over medium heat. Cook the huaraches for 4 to 5 minutes per side until cooked through and lightly browned in spots. Remove and keep covered with a clean towel.
4
4. In a small saucepan over medium heat, heat 1 tablespoon vegetable oil. Add 1 minced garlic clove and cook for 30 seconds. Add the cooked flor de mayo beans, bean broth, and fresh epazote. Mash and cook for 5 to 7 minutes until thick and spreadable. Adjust salt if needed.
5
5. Preheat a grill pan, comal, or grill over medium-high heat. If using the oven to keep things warm afterward, preheat it to 200 °F / 95 °C.
6
6. Toss the peach wedges with the cooked nopal strips, red onion, 1 tablespoon vegetable oil, and a pinch of salt. Grill the peaches first on the grill pan or comal for 1 to 2 minutes per side until marked and slightly softened. Then warm the nopales and onion for 2 to 3 minutes, and combine everything with the fresh cilantro and lime juice to make the warm salad.
7
7. Cook the marinated skirt steak on the very hot grill pan or comal for 3 to 4 minutes per side, depending on thickness and desired doneness. Let it rest for 5 minutes, then slice into thin strips.
8
8. To serve, spread each huarache with a generous layer of mashed flor de mayo beans. Top with the sliced steak and finish with the warm roasted peach and nopal salad.
9
9. Sprinkle each piece with crumbled fresh cheese and toasted pumpkin seeds. Serve immediately while the huaraches are still hot.

Chef tips

If the dough feels dry, add 1 extra tablespoon of water at a time. For better texture, dry the nopales well before putting them on the comal. Let the meat rest before slicing so it stays juicy.

Substitutions

You can substitute the skirt steak with flank steak or thick mushrooms for a vegetarian version. Flor de mayo beans can be replaced with pinto or bayo beans. If you do not have piloncillo, use brown sugar.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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