Guaraches de Nopal

Name: Guaraches de Nopal
Yield: 6 servings
Ingredients: 2 pounds of boneless, skinless chicken breasts; 2 tablespoons of sofrito; 1 tablespoon of Mazola ® Corn Oil; ½ tablespoon of adobo seasoning; ½ tablespoon of complete seasoning; 1 teaspoon of black pepper; ¼ teaspoon of salt; ½ teaspoon of onion powder; ½ teaspoon of oregano; 1 can of black beans; 1 tablespoon of Mazola ® Corn Oil; 1 tablespoon of sofrito; 2 cloves of minced garlic; ½ tablespoon of adobo seasoning; ½ teaspoon of onion powder; ½ teaspoon of cumin; 1 red onion, sliced; 1 green bell pepper, sliced; 1 tablespoon of Mazola ® Corn Oil; 1 tablespoon of water; Salt and pepper to taste; ¼ teaspoon of oregano; 1 serving of pollo asado; 1 serving of black beans; 1 serving of fajita vegetables; 1 serving of white rice; A sprinkle of chopped cilantro; 1 lime wedge

Yield:

6 servings
Total Time:

40 minutes
Prep Time:

10 minutes
Cook Time:

30 minutes

Ingredients

POLLO ASADO

2 pounds of boneless, skinless chicken breasts
2 tablespoons of sofrito
1 tablespoon of Mazola^® Corn Oil
½ tablespoon of adobo seasoning
½ tablespoon of complete seasoning
1 teaspoon of black pepper
¼ teaspoon of salt
½ teaspoon of onion powder
½ teaspoon of oregano

BLACK BEANS

1 can of black beans
1 tablespoon of Mazola^® Corn Oil
1 tablespoon of sofrito
2 cloves of minced garlic
½ tablespoon of adobo seasoning
½ teaspoon of onion powder
½ teaspoon of cumin

SAUTÉED FAJITA VEGETABLES

1 red onion, sliced
1 green bell pepper, sliced
1 tablespoon of Mazola^® Corn Oil
1 tablespoon of water
Salt and pepper to taste
¼ teaspoon of oregano

BOWL ASSEMBLY

1 serving of pollo asado
1 serving of black beans
1 serving of fajita vegetables
1 serving of white rice
A sprinkle of chopped cilantro
1 lime wedge

Instructions

Prepare the nopales:

Pat each cleaned nopal paddle dry. Brush both sides lightly with Mazola^® Corn Oil, using approximately 1 tablespoon total for all six. Season each nopal with salt and black pepper to taste.

Heat the cooking surface:

Warm a large skillet, grill pan, or griddle over medium-high heat until hot.

Cook the nopales:

Place the nopales onto the hot surface in a single layer. Cook for 5–7 minutes per side, or until they become a darker, deeper green, lightly charred, and tender. The nopales will release some liquid as they cook — allow it to evaporate. Once softened, remove from heat and set aside.

Warm the refried beans:

In a small saucepan, heat the refried beans over low heat until smooth and spreadable. Add a small splash of water if needed to loosen them.

Assemble the huaraches:

Place one cooked nopal on a plate. Spread approximately ¼ cup of warm refried beans evenly across the surface.
If adding protein, layer it on top of the beans.

Add the toppings:

Spoon pico de gallo over the beans, add a few slices of fresh avocado, and finish with a drizzle of your preferred salsa.

Serve immediately:

Huaraches de nopal are best enjoyed warm, right off the griddle with toppings added fresh.

Recipe by Ale Reeg of ale.reeg