Named after the huaraches sandals the dish is made by flattening rounds of masa dough then topped with various fillings.
Use this Roasted Chile Queso Dip as a dipper for warmed tortillas, tortilla chips or even chicken or meat skewers.
These quesadillas are made with masa (corn dough) rather than tortillas. Gourmet Magazine 2001
Recipe is from Cacique USA, makers of Mexican cheeses. The tomato and the tomatillo are native to Mexico. It is thought that the early mention of tomatoes in historical records may really have been references to the tomatillo. Learn about tomatillos.