Huaraches de Nopal
fromepicurious.comwww.epicurious.com/recipes/food/views/huaraches-de-nopal-decolonize-your-diet
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.
Ingredients
Instructions
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.
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.
