HUARACHES DE NOPAL
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
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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