Huaraches de Nopales y Frijoles

Instructions

1. Mix masa harina with warm water and salt to form a pliable dough (not sticky). Divide into 6 portions.
2. Shape each portion into an oval (huarache = sandal shape), about 20cm long and 8cm wide. Make a small channel down the centre and press a tablespoon of refried beans into it. Fold the dough over to encase the beans, then flatten back to the huarache shape.
3. Heat a comal or heavy skillet over medium-high heat with a thin film of oil. Cook each huarache for 4–5 minutes per side until golden with dry, slightly charred spots. Press gently with a spatula during cooking.
4. Clean the nopales of spines and dice into 1 cm cubes. Cook in a dry hot pan with a pinch of salt for 8 minutes until the slime has evaporated and they're slightly browned.
5. Top each hot huarache with a thin spread of additional refried beans, then the cooked nopales.
6. Drizzle generously with crema, crumble queso fresco over and spoon salsa on top.
7. Finish with finely diced white onion, cilantro and a squeeze of lime. Serve immediately.

Related Recipes

• Tamales de Pollo en Salsa Roja
• Manchamanteles de Pollo