Huaraches are traditionally made with corn masa formed into a thick oval that resembles a huarache or sandal. In our version, we use a griddled (or grilled) cactus paddle as the “sandal sole” that provides the base for beans, cheese, and salsa.
Recipe information
Yield
Makes 8 huaraches
Ingredients
Preparation
Step 1
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.
Step 2
In a frying pan on medium heat, mash beans and cook until consistency of a loose paste, about 5 minutes.
Step 3
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
Step 4
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.
Recipe notes
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