HUARACHES - STUFFED PRICKLY PEAR CACTUS PADDLES - STUFFED NOPALE
Named for the flat soles of the country people's sandals that they resemble. Originating at the Nopal Fair in Tlaxcalancingo, Puebla, Mexico and to be found at food vendors in Mexico City.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the whole cactus paddles, onion and garlic in a large pot with water to cover and salt to taste.
- Bring to a boil and cook for 15 minutes, or until the nopales are tender but still firm.
- Drain and rinse.
- Starting at the wide, curved end, carefully slice each paddle horizontally, as if butterflying a chop for stuffing.
- Do not cut all the way through to the narrow end (the thicker part where the pad is attached to the main plant) but leave approximately 1 1/2" uncut.
- Place a slice of cheese between the two sections and press flat.
- Dredge the paddles in flour.
- Beat egg whites until they form stiff peaks, and fold in the lightly beaten egg yolks.
- Pour enough oil into large skillet so that it comes up at least 1/2 inch.
- Heat the oil until sizzling hot.
- Dip the stuffed nopales in the egg batter to coat and fry in the hot oil until golden brown on each side.
- Serve immediately with red salsa.
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Baba Shaikh
[email protected]I'm not a fan of spicy food, so I used a mild salsa. The huaraches were still very flavorful, even without the heat.
Shabit Hasan
[email protected]These huaraches are a great way to show off your culinary skills. They're sure to impress your friends and family.
Krishna Magar
[email protected]I love the combination of flavors in this dish. The cactus paddles, the salsa, and the cheese all work together perfectly.
Moloto Kabelo
[email protected]I'm not a big fan of Mexican food, but I thought I'd give this recipe a try. I was pleasantly surprised! The huaraches were very flavorful and the cactus paddles were cooked perfectly.
Syed Muhammad Sharf Hussain Bukhari
[email protected]I'm always looking for new and interesting vegan recipes. These huaraches fit the bill perfectly. They're delicious and satisfying.
Alyah Mahnoor
[email protected]I made these huaraches for my family and they all loved them. Even my picky kids ate them up!
OLUSOLA IDOWUOGUNLEYE
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The huaraches were still very flavorful without it.
Raj Abdullah
[email protected]These huaraches are a great way to use up leftover cactus paddles. I always have a few extra paddles after I make cactus salad, so this is a great way to use them up.
Ujala Fatima
[email protected]I would have liked the cactus paddles to be a bit more tender. I think I'll cook them for a little longer next time.
Robert Esquivel Jr
[email protected]I followed the recipe exactly and my huaraches turned out perfect. They were crispy on the outside and soft and chewy on the inside. The filling was also very flavorful.
Callme Datruth
[email protected]I'm not sure what I was expecting, but these huaraches were not what I imagined. The cactus paddles were a bit slimy and the overall flavor was just okay.
Laura Cobarrubias
[email protected]These huaraches are so flavorful and satisfying. I love the crispy texture of the masa base and the creamy filling.
Baidoo Samuel
[email protected]I made these huaraches for a vegan friend and she loved them! They're a great option for people with dietary restrictions.
Haseeb Jameel
[email protected]I'm allergic to cactus, so I used zucchini instead. It was a great substitute and the huaraches turned out delicious!
Jazzy Bhatti
[email protected]I used a different type of salsa than the one in the recipe, but it still turned out great. I think this recipe is pretty versatile, so you can use whatever salsa you like.
Misheck Taonashe Gumbo
[email protected]These huaraches were a bit time-consuming to make, but they were definitely worth the effort. They're perfect for a special occasion meal.
Jessy Memon
[email protected]I'm not a huge fan of cactus paddles, but I thought I'd give this recipe a try. I was pleasantly surprised! The cactus paddles were cooked perfectly and the overall flavor of the dish was very good.
S.M. Niloy
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the addition of the queso fresco, which added a nice creamy texture.
Deedra Brown
[email protected]I love the unique flavor of the cactus paddles. They have a slightly sour taste that pairs well with the other ingredients in this dish.
ZIDAN HANDSOME
[email protected]These huaraches were a hit at my last party! The combination of the crispy masa base, the creamy cactus filling, and the tangy salsa was incredible. I'll definitely be making these again.