Grilled Nopales Huaraches Recipes

HUARACHES DE NOPAL

Huaraches de Nopal image

In this riff on huaraches, grilled cactus paddles stand in for the traditional corn masa "sandal sole" that provides the base for beans, cheese, and salsa.

Provided by Luz Calvo and Catriona Rueda Esquibel

Categories Dinner Lunch Grill Bean Cabbage Tree Nut Free Vegetarian Wheat/Gluten-Free Peanut Free

Yield Makes 8 huaraches

Number Of Ingredients 6

Ingredients

8 medium nopal paddles, cleaned and spines removed
1 tbsp extra virgin coconut oil
4 cups (1 L) cooked Black Velvet Beans
4 cups (1 L) Red Cabbage Slaw or shredded lettuce
Homemade or store-bought chipotle salsa, to taste
6 oz (175 g) crumbled queso fresco

Steps:

Bring a large pot of water to a boil on high heat and add nopales. Cook for about 5 minutes. Remove and rinse under cool water. Pat dry. Lightly score and smear coconut oil on each side of nopal. On a dry griddle on high heat, cook nopales in batches (don't overcrowd in pan). Cook each side for about 3-5 minutes or until nopales begin to blister slightly. Set aside.
In a frying pan on medium heat, mash beans and cook until consistency of a loose paste, about 5 minutes.
Place nopales on a serving platter. Spread a layer of beans on each and serve topped with slaw or lettuce, salsa, and cheese.
Grill Option
Use a gas grill or outdoor barbecue to cook whole raw nopal paddles: Rub paddles with oil to prevent sticking; scoring is not necessary. Grill nopal paddles about 7 minutes per side on medium high heat.

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