Huaraches De Nopal Recipes

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.

Steps:

• Place the whole cactus paddles, onion and garlic in a large pot with water to cover and salt to taste.
• Bring to a boil and cook for 15 minutes, or until the nopales are tender but still firm.
• Drain and rinse.
• Starting at the wide, curved end, carefully slice each paddle horizontally, as if butterflying a chop for stuffing.
• Do not cut all the way through to the narrow end (the thicker part where the pad is attached to the main plant) but leave approximately 1 1/2" uncut.
• Place a slice of cheese between the two sections and press flat.
• Dredge the paddles in flour.
• Beat egg whites until they form stiff peaks, and fold in the lightly beaten egg yolks.
• Pour enough oil into large skillet so that it comes up at least 1/2 inch.
• Heat the oil until sizzling hot.
• Dip the stuffed nopales in the egg batter to coat and fry in the hot oil until golden brown on each side.
• Serve immediately with red salsa.

Steps:

• Heat grill to medium heat.
• Blend first 3 ingredients in blender just until blended. (Some chunks can remain.)
• Combine oil, oregano and cumin; brush onto cactus. Grill 8 min. or until tender, turning occasionally. Transfer to plate.
• Spread cactus with beans; top each with 1 Tbsp. tomatillo mixture. Cover with onions and cheese. Serve with remaining tomatillo mixture.