HUARACHES DE NOPAL

Huaraches de Nopal image

Provided by Luz Calvo and Catriona Rueda Esquibel

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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