Prepare the toppings. Make any of the toppings or dips you plan to put on your huaraches before proceeding. Huaraches are a great way to use up leftover taco meat.

Make the dough. In a large bowl combine the masa harina and salt. Mix well. Make a well in the center and add the hot water and melted butter. With a wooden spoon, mix until everything is combined and a ball of dough forms.

Knead. Once a ball of dough starts to form, stop using the spoon and instead use your hands to knead the dough for a few minutes.

Shape the dough. Pat the dough into a rough circle, then divide it into 6 equal sections. Shape each one into a cigar shape, then put them back in your mixing bowl and cover the bowl with a damp wash cloth to prevent it from drying out while you cook the huaraches.

Preheat the pan. Warm 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Preheat your oven to 200F and place an oven-safe plate on the rack.

Flatten the dough. Place a piece of parchment paper on the bottom of your tortilla press. Add a piece of the shaped dough, then another piece of parchment paper on top of the dough. Press the dough until resembles a long oval. You will need to press it more than once and move the dough around in the tortilla press to achieve the desired shape. It will be about 1/4 inch thick when it’s ready to cook.

Cook. Carefully slide the dough into the prepared pan with the olive oil, sliding it off the parchment paper. Cook for about 2-3 minutes, then using a large spatula flip the dough over and cook on the other side until golden and crispy. Transfer to the oven to keep warm as you repeat the process for the remaining pieces of dough.

Topping and Serving. To serve, top the fried masa dough with fixings in the following order:

• Refried beans
• Chorizo
• Green tomatillo salsa (generous amount drizzled on top)
• Queso fresco (generous amount crumbled on top)
• Guacamole
• Pickled red onions
• Chopped tomatoes
• Chopped lettuce
• Sour cream