Name: Huaraches de Nopal
Yield: Makes 8 huaraches
Ingredients: 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

Photo of a plate of Huaraches Nopales with a fork knife and a glass of lemon water on the side.

Photo by Joseph De Leo, Food Styling by Erika Joyce

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.

Recipe notes

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