fried masa covered with steak, egg, and asparagus

This is a variation of a recipe I originally saw in Saveur magazine. I made it for my son and his friend the other night. They said, “I don’t know what this is, but I love it.” You pan fry a thick masa tortilla till crispy and cover with cheese, salsa and whatever else. I add steak, tomatillo salsa, jack cheese, eggs and broiled asparagus. Yummy.

Print Friendly, PDF & Email

Huarache with Steak, Egg, and Asparagus Recipe

Ingredients (makes 2)

Masa dough

1 cup masa harina
1 tspn salt
1 jalapaño, minced
1 clove garlic, minced


2 small steaks (skirt or flank), cut thin
salt and pepper
ancho chili powder (optional)


1/2 cup roasted tomatillo salsa
1/2 cup jack cheese, shredded or cubed
2 eggs
8 asparagus spears, trimmed
1/2 large onion, sliced
Vegetable oil
1 poblano pepper
1 avocado
1 lime
cilantro or chives to garnish


Heat the broiler in your oven.  Place the poblano pepper on a baking pan lined with foil. Broil for about 5-8 minutes per side. It’s done when it has blackened marks covering most of the pepper. Remove the pepper and place in a plastic bag. Let sit for 10 minutes. Remove from the back and peel away loose skin. Cut open and remove seeds and membranes. Slice into strips and set aside.

In a bowl, combine masa, salt, minced jalapaño, minced garlic, and 3/4 cup warm water. Combine with a fork until it all comes together. Continue working with your hands until dough begins to smooth. Add water if the dough isn’t smooth or appears dry. You’re looking for a dough that is smooth, but not sticky. Divide dough in two and flatten on a lightly floured surface using your hands till each piece is about 1/4″ thick. Heat 1 Tbsp oil in a cast iron skillet over med-high heat. Place one of the masa dough pieces in the oil and cook until the bottom is slightly blackened. About 3 minutes. Flip the dough and cover with half the cheese and half the salsa. Cook another 2 minutes and remove to a plate.

Season the steak with salt, pepper, and ancho chili powder on both sides. Add another tablespoon of oil to the cast iron. Place the steak in the oil Cook for about 2 minutes per side. Remove and let rest for a few minutes. Add the egg and onions to the pan. Cook the egg how you like. I like mine sunny side up and nice and crispy on the bottom. About 3 minutes.

Heat the broiler in your oven. Place the aspargus in a baking pan lined with foil. Toss with a small amount of olive oil and season with salt and pepper. Broil for 6 minutes. Longer if your asparagus is thick.

Squirt 1/2 of the lime on the cooked steak and place the steak on the cooked masa. Place the cooked egg on the steak and cover with the asparagus and poblano pieces. Garnish with cilantro or chives and some hot sauce and avocado slices. Maybe a little queso fresco. Awesome


Most of the ingredients you’ll need.


Preparation of the Huarache Masa dough

Preparation of the Huarache Masa dough


Dough Cooking

The dough has cooked on one side and then flipped. Cheese and salsa are added.


Seasoned and Cooking Steak

Steak is seasoned and then seared in the same pan you cooked the Huarache dough in.


Cooking eggs and onions

Cook the eggs and onions once the steak is cooked.


Broiled Poblano Pepper

Poblano is broiled and then the skin is peeled. Cut into strips.


Asparagus is seasoned and broiled.

Asparagus is seasoned and broiled.


Finished Huarache

Layer ingredients on the cooked huarache dough. Enjoy.



Huarache with Steak, Egg, and Asparagus

Print Friendly, PDF & Email
Recipe Overview
recipe image
Recipe Name
Huarache with Steak, Egg, and Asparagus
Date Published
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)