The meat is placed in a pan with hot oil. Add salt, pepper, cumin, garlic, and other seasonings.

Cook the beef for about 5 minutes at medium heat, or until no longer pink.

Once the meat is thoroughly cooked, combine in the onions and sauté them until they are tender and transparent (about 10 minutes).

In a basin, mix the masa harina, salt, and water.

To make a dough that is smooth and non-sticky, knead it for two minutes.

Over medium heat, preheat a comal or griddle.

The dough should be divided into 10 pieces, each of which should be kept under a damp towel.

Make a log with your hands that is 15 x 3.5 cm (about 6 inches long) and 1 inch thick on a smooth surface.

Use a heavy dish to flatten the log after placing it between two sheets of plastic.

Shape the masa into the classic sandal shape using your hands. Make sure it is a little thick but not too thick (like a tortilla).

Flip the huarache onto your hand after removing the top sheet.

Place the huarache onto the hot griddle after removing the final sheet.

After one minute, carefully flip it over and cook for an additional one to two minutes.

Continue the procedure until all of the masa dough has been used, and to keep the huaraches warm and soft, keep them wrapped in a kitchen towel.