Make the masa. Combine the masa harina and salt in a large bowl. Add the water, starting with 1 cup and mix to form a dough. Continue adding water until a soft, smooth dough forms. The dough should be tacky but not sticky or cracking. Knead the dough for two minutes to really hydrate the flour. 

Divide the dough. Divide the dough into 6 equal portions, about 4 ounces or 1/2 cup each. Cover with plastic wrap to prevent from drying out. 

Fill with beans. With wet hands pat one of the pieces of dough into a thick circle about the size of your hand (about 4-5 inches wide). Top with about a tablespoon of beans, spread out leaving about 1/2-inch border. 

Roll up. Fold the dough around the beans like you're closing a taco and pinch the ends together to seal, then roll into a thick cylinder or cigar shape. 

Press thin. Either using a tortilla press or a rolling pin (or a huarache press, if you have one), place the dough between two pieces of thin plastic (like the produce bags from the grocery store) and press to flatten slightly with your hand. Press down gently with a tortilla press or set on a counter and roll with a rolling pin until it is about 1/2-inch to 1/4-inch thick. Some beans may squeeze out, that's okay. Wipe off the plastic with a paper towel in-between uses. 

Cook huaraches. Heat a comal or heavy skillet over medium-high heat until hot, but not smoking. Remove the top piece of plastic from the huarache. Wet hands and flip huarache over to your right hand. Remove other piece of plastic and swiftly flip huarache onto hot comal. 

Let cook undisturbed until a crust forms and it easily removes from the comal, about 2-3 minutes. Flip and cook on the other side. Repeat with remaining dough and beans. At this step you can let the huaraches cool, wrap tightly and refrigerate for up to 5 days. 

Make the chipotle aioli. Combine all ingredients in a small bowl. Taste and add more lime juice or salt if needed. 

Make the squash blossoms. Heat oil in a large frying pan over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown. Add garlic and cook another minute. Add squash blossoms, season again with salt and pepper and stir until just starting to wilt, about a minute more. Cover and remove from heat. 

Fry the huaraches. Heat a tablespoon of olive oil in a large frying pan over medium-high heat. Add 1-2 huaraches (as many as will fit in a single layer) and lightly fry on both sides until crisp, golden brown and warmed through. Keep warm in a low oven while you fry the rest. 

Assemble and serve. Spread tomatillo salsa over the bottom of each huarache, divide squash blossoms evenly between them, drizzle chipotle aioli over the top and serve!