![Photo of a plate of Huaraches Nopales with a fork knife and a glass of lemon water on the side.](https://assets.epicurious.com/photos/60886104d88495f599715b4b/1:1/w_2560%2Cc_limit/NopalHuaraches_RECIPE_042221_14071.jpg)
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.
Ingredients
Makes 8 huaraches
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.
Leave a Review
Reviews (2)
Back to TopLove this combination and looking forward to using grilled cactus as a base for many more dinner in the future.
Anonymous
New York
8/30/2021
This use of nopales exists all over Mexio. It is an almost daily staple of our diets. Why do you class it as an invention of a Rarámuri indian who has left Mexico? You are stealing from our heritage. I wouldn´t rate it except I cannot submit my comments withou rating this farce.
pcclaudia
Mexico
5/19/2021