Huaraches De Nopal Recipes

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GRILLED NOPALES HUARACHES



Grilled Nopales Huaraches image

Try something new with our Grilled Nopales Huaraches. These delicious Grilled Nopales Huaraches are topped with beans, cheese and spicy tomatillo salsa.

Provided by My Food and Family

Categories     Home

Time 23m

Yield Makes 6 servings.

Number Of Ingredients 10

4 tomatillos (about 1/2 lb.)
2 serrano chiles
1/2 cup fresh cilantro
1 Tbsp. oil
1 tsp. dried Mexican oregano
1/4 tsp. ground cumin
6 small cactus paddles (about 1 lb.), cleaned
1 cup refried black beans, warmed
1/4 cup chopped red onions
3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat grill to medium heat.
  • Blend first 3 ingredients in blender just until blended. (Some chunks can remain.)
  • Combine oil, oregano and cumin; brush onto cactus. Grill 8 min. or until tender, turning occasionally. Transfer to plate.
  • Spread cactus with beans; top each with 1 Tbsp. tomatillo mixture. Cover with onions and cheese. Serve with remaining tomatillo mixture.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 6 g

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

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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