Guaraches de Nopal
Servings
6servings
Servings
6servings
Ingredients
POLLO ASADO
BLACK BEANS
SAUTÉED FAJITA VEGETABLES
BOWL ASSEMBLY
Instructions
Prepare the nopales:
  1. 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:
  1. Warm a large skillet, grill pan, or griddle over medium-high heat until hot.
Cook the nopales:
  1. 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:
  1. 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:
  1. Place one cooked nopal on a plate. Spread approximately ¼ cup of warm refried beans evenly across the surface.
  2. If adding protein, layer it on top of the beans.
Add the toppings:
  1. 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:
  1. Huaraches de nopal are best enjoyed warm, right off the griddle with toppings added fresh.