Huaraches con Nopales y Frijoles (Cactus and Black Bean Huaraches)

Huaraches con Nopales y Frijoles (Cactus and Black Bean Huaraches) ingredients

• 2 cups Masa harina
• 1.5 cups Warm water
• 0.5 tsp Salt
• 0.5 cup Vegetable oil
• 15 oz Canned black beans
• 0.25 medium White onion
• 1 minced Garlic clove
• 1 tbsp Olive oil
• 0.25 tsp Cumin
• 0.25 cup Water or vegetable broth
• to taste Salt and pepper
• 2 large Fresh nopales (cactus paddles)
• 0.25 medium White onion
• 0.25 cup Cilantro
• 0.5 minced Serrano or jalapeño pepper
• 1 tbsp Lime juice
• 1 tbsp Olive oil
• to taste Salt and pepper
• 0.5 cup Queso fresco
• 0.25 cup Mexican crema or sour cream
• 0.5 cup Salsa roja or salsa verde

How to make Huaraches con Nopales y Frijoles (Cactus and Black Bean Huaraches)

1. Prepare the Black Beans: Heat 1 tablespoon olive oil in a small saucepan over medium heat. Sauté 0.25 medium chopped white onion and 1 minced garlic clove for 3-4 minutes until softened. Add the 15 oz drained and rinsed black beans, 0.25 teaspoon cumin, and 0.25 cup water or broth.
2. Simmer the beans for 5-7 minutes, then mash them with a potato masher or fork until mostly smooth but still slightly chunky. Season with salt and pepper to taste, then set aside.
3. Prepare the Nopales Salad: If using fresh nopales, clean them by scraping off spines, dice into small pieces, and boil in salted water for 15-20 minutes until tender and no longer slimy. Drain thoroughly. In a medium bowl, combine the cooked nopales, 0.25 medium diced white onion, 0.25 cup chopped cilantro, 0.5 minced serrano pepper, 1 tablespoon lime juice, and 1 tablespoon olive oil. Season with salt and pepper, toss well, and set aside.
4. Make the Huarache Masa: In a large bowl, combine 2 cups masa harina and 0.5 teaspoon salt. Gradually add 1.5 cups warm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky or crumbly. If too dry, add more water 1 tablespoon at a time; if too wet, add more masa harina.
5. Divide the dough into 4 equal portions. Take one portion and roll it into an oval shape about 8-10 inches long and 4-5 inches wide, about 1/4 inch thick. You can do this by hand between two pieces of plastic wrap or using a tortilla press by pressing, then lengthening.
6. Heat 0.5 cup vegetable oil in a large skillet or comal over medium-high heat. Carefully place one huarache into the hot oil. Cook for 2-3 minutes per side until lightly golden brown and slightly crisp. Repeat with the remaining huaraches.
7. Remove the cooked huaraches from the skillet and place them on a plate lined with paper towels to drain excess oil. Keep them warm while you cook the others.
8. Assemble the Huaraches: Spread a generous layer of the warm mashed black beans over each huarache. Top with a spoonful of the nopales salad, ensuring even distribution.
9. Finish and Serve: Sprinkle each huarache generously with 0.5 cup crumbled queso fresco. Drizzle with 0.25 cup Mexican crema or sour cream, and add a dollop of salsa roja or salsa verde.
10. Serve the Huaraches immediately while warm, allowing the flavors of the fresh toppings to complement the hearty masa base.

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