Huaraches Topped with Chorizo Refried Beans, Tomatoes, and Avocados
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Oblong fried corn cakes topped with chorizo and refried beans, roasted tomatoes, avocado, goat cheese, and basil. A satisfying Mexican street food with multiple textures and flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 ounces Mexican chorizo (casings removed)
- 2 cups cooked frijoles de la olla (or 1 can (15-ounces) pinto beans)
- ½ cup tomato sauce
- 1 tablespoons olive oil
- 1/2 red onion (thinly sliced)
- 2 cups masa harina (corn flour)
- ¼ teaspoon salt
- 1 tablespoon vegetable shortening
- 1¼ cups warm water
- Tomatoes (any variety)
- Fresh basil (roughly chopped)
- Goat cheese
- 2 avocados (sliced)
- Salsa of your choice
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 55m
- Sodium
- 750mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1037mg
- Calcium
- 126mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 750MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.