Huaraches Stuffed Prickly Pear Cactus Paddles Stuffed Nopale
Discover a vibrant twist on traditional Mexican cuisine with our "Huaraches Stuffed Prickly Pear Cactus Paddles." This recipe combines the earthy flavors of freshly grilled nopales, delicately stuffed with melty Oaxaca cheese (or mozzarella) and optionally spiced up with smoky chorizo, all nestled atop handmade masa huaraches. The huarache base—a rustic oval-shaped corn dough—is pan-seared to golden perfection and layered with creamy refried beans for a hearty foundation. Topped with fresh cilantro, diced onions, zesty salsa verde, and a squeeze of lime, each bite brings a medley of textures and bold flavors. Perfect for a creative weeknight dinner or showcasing authentic Mexican ingredients, this dish is a stunning centerpiece that celebrates nopales in a uniquely delicious way.
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Recipe Information
Ingredients
- 2 cups Masa harina (corn flour)
- 1.5 cups Warm water
- 1 teaspoons Salt
- 6 whole Fresh nopales (cactus paddles)
- 1 cup Oaxaca cheese or mozzarella cheese
- 1 cup Refried beans (black or pinto)
- 4 tablespoons Vegetable oil
- 2 tablespoons Chopped fresh cilantro
- 0.5 cup Diced onion
- 1 cup Salsa verde
- 4 pieces Lime wedges
- 0.5 cup Optional: Cooked and diced chorizo
Instructions
Start by preparing the huarache dough. In a large bowl, mix the masa harina, salt, and warm water until it forms a pliable, non-sticky dough. Cover with a damp towel and let it rest for 10 minutes.
While the dough rests, clean the nopales. Use a small, sharp knife to carefully remove the spines and edges of the paddles. Rinse thoroughly under cold water.
Cut a slit into the side of each nopal paddle to create a pocket. Stuff each pocket with approximately 2 tablespoons of shredded Oaxaca cheese (or mozzarella). For an extra kick, add some cooked and diced chorizo if desired.
Heat a grill pan or skillet over medium heat. Lightly brush each stuffed nopal with vegetable oil and grill for 4-5 minutes per side, until they are tender and slightly charred.
Divide the huarache dough into 8 equal portions. Roll each portion into an oval shape about 1/4-inch thick, roughly resembling the shape of a sandal. Heat a non-stick pan or skillet over medium heat and cook each huarache for 2-3 minutes on each side until lightly browned.
Spread a thin layer of refried beans on each cooked huarache. Place a stuffed and grilled nopal on top of each huarache.
Garnish with chopped cilantro, diced onions, and a generous spoonful of salsa verde. Serve with lime wedges and enjoy!
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 55% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1805 mg | 78% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 5.8 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 856 mg | 66% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
