Cactus pads (nopales) have incredible properties - it really is a super food! This creative and delicious dish, huarache de nopal and chicken,, will not compromise your waistline.
Huaraches are a traditional food in Mexico, characterized by having a thick tortilla topped with meat, beans, vegetables and any other creative ingredients you can dream up and wish to eat it with.
For a lighter version, I like to make a huarache de nopal. The nopal is a cactus pad, literally. It has a lot of great nutritional properties - it lowers your blood sugar levels, cholesterol and it's delicious. I always have at least 4 - 8 nopal pads in my fridge, they're easy to use when whipping up a healthy meal.
Sometimes they are difficult to find de-spiked, but do not get intimidated. Just carefully cut the spikes out and follow my instructions!
- 2 CUPS COOKED, SHREDDED CHICKEN
- 4 PADS CACTUS (NOPALES)PREFERABLY WITHOUT THE SPIKES, OTHERWISE REMOVE SPIKES
- 1 LARGE TOMATO IN SLICES
- 1 CUP SOUR CREAM
- 1 CUP REFRIED BEANS
- 1 CUP SHREDDED LETTUCE
- 1/2 CUP CILANTRO FOR GARNISHING
- SALSA VERDE
Heat a comal over medium-high heat. While the comal warms up, remove spikes from the nopal with a knife. First cut its edges off, and then carefully and sideways, slice the skin and all the spikes and areas where there was a spike. Cook on the comal without oil for 8 minutes on each side for each nopal. They will be a darker green once cooked.
- On a plate, place a nopal, and spread 2 tablespoons of beans over it. Then, place lettuce over it, along with cooked, shredded chicken. Place 2 to 3 slices of tomato. Finally, garnish with sour cream and cilantro.