• In one large bowl, combine your all-purpose flour, the masa flour, and water then carefully stir it till the dough becomes smooth. Knead it in there until it becomes smooth for about two minutes but make sure it’s not sticky.
• Create twelve equal portions from your dough, form a hole in each portion, and fill the hole with your refried beans. Ensure you only insert one tablespoon into each one of them and then seal so that the filling is fully covered. Roll into oblong shapes twelve inches long.
• For each of them, heat a tablespoon of oil in a large skillet. Make sure the heat is set to medium-high. Add one huarache at a time and cook it until it has blackened spots. This takes about three minutes. Flip to the other side and cook it too for another three minutes then remove. Spread some cheese, about 8 ounces on the skillet you’re using, and place the huarache on top. Ensure you press the huarache down lightly, flip it then remove and place it on a plate.
• Mix the all-purpose seasoning, the black pepper, the ground garlic, cumin, bitter orange juice seasoning, and some all-purpose seasoning in one big bowl then transfer it into a salt shaker.
• Once again, place the skillet onto the heat, high heat will be great this time, and then add two tablespoons of oil. Use this spice mixture to season the eight ounces of sliced steak you have and then add the seasoned steak to the skillet. Cook it until brown on both sides for about two minutes. Make sure it’s well cooked through before removing it and then place it on top of the huaraches you already prepared.
• Take a cactus paddle and place it on a cutting board. Make some shallow incisions into it but stop just before the core so that the cactus paddle stays whole. Heat some oil, about a tablespoon in the skillet, and then add your cactus paddle alongside a jalapeño then cook for five minutes. While you cook it, flip it a number of times.
• Deep-fry two to three onions for about three minutes until tender.
• Serve your huarache, which should be topped with the cactus paddle you prepared along with the jalapeno and onions on the side.

Refried Beans Recipe

• The huarache food recipe above involves some refried beans and if you’re wondering how those beans are prepared, here’s how:
• You simply take a large size stockpot and add the beans. Take twelve ounces of oil, half an onion, some salt, and two gallons of water. Boil it then lower the heat and let it simmer for two hours. Once it’s well cooked, strain it so that just the beans are left.
• Add the remaining oil, which should be six ounces, to a large frying pan over medium heat. When the oil is warm enough, add the diced onions then your beans. Use a potato masher to mash the beans and in the process, keep adding the bouillon and mixing it around properly.
• Reduce the heat to the low setting and cook for about fifteen minutes until all the moisture is evaporated and your beans are thick enough. That’s pretty much it for the refried beans you use in your huaraches.