Place the masa harina in a large bowl. Add salt and one cup of water. Stir well with your hand or a wooden spoon. Little by little, add the rest of the water until a dough forms; depending on the humidity, it may only need some of the water.

Knead the dough until you form a soft ball with it. The dough should be sticking to the contact.

Divide it into 4 equal portions. Leave them in the bowl and cover with a moistened kitchen napkin.

Preheat your griddle to medium heat.

Place a piece of plastic on your kitchen table or counter. Roll one small ball of the dough with your hands to give it a long, cylindric shape (Like a cigar shape). Place it on the plastic and cover it with the other plastic piece.

Using your glass pie dish, gently press the dough to give it an oval shape. It should measure about 8 inches long by 5 inches wide and have a thickness of about ⅜ of an inch. This will be the form of the huarache.

Lift the plastic covering the dough, and with your right hand, lift the other plastic with the oval-shaped dough on it and put it in the palm of your left hand.

Place the huarache on the hot griddle and cook for about 40 seconds to 1 minute.

The edges of the huarache will begin to dry out. Flip the huarache over and continue to cook for another 1 minute until brown spots form on the bottom.

Once the huarache is cooked, wrap it in a clean cloth napkin or kitchen towel to keep it warm while you cook the other ones.

Season the steaks with garlic powder, salt and pepper.

Place them on the same hot griddle where you cooked the huaraches with 2 tablespoons of lard or vegetable oil. Cook at medium-high heat for about 2-3 minutes per side. Once cooked, remove them, chop them into bite-size pieces, and place them on a plate.

Spread refried beans over each of the huaraches and place them back on the hot griddle to warm up.

Add the remaining 2 tablespoons of lard or vegetable oil to the griddle. This will enhance the flavor and add crispiness to the bottom of the huaraches. This step should take about 2 minutes.

Serve each huarache on a separate plate. Top it with the chopped steak, lettuce, tomato slices, crumbled queso fresco, Mexican crema, white onion rings and slices of avocado.