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.
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- 6 large nopales (prickly pear cactus paddles, cleaned of spines and glochids)
- 1/4 medium white onion
- 1 large garlic clove, peeled and halved
- 6 slices manchego cheese or 6 slices monterey jack cheese or 6 slices gouda cheese
- 1/4-1/2 cup flour
- 3 eggs, separated, at room temperature
- corn oil (for frying)
- 1Place the whole cactus paddles, onion and garlic in a large pot with water to cover and salt to taste.
- 2Bring to a boil and cook for 15 minutes, or until the nopales are tender but still firm.
- 3Drain and rinse.
- 4Starting at the wide, curved end, carefully slice each paddle horizontally, as if butterflying a chop for stuffing.
- 5Do 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.
- 6Place a slice of cheese between the two sections and press flat.
- 7Dredge the paddles in flour.
- 8Beat egg whites until they form stiff peaks, and fold in the lightly beaten egg yolks.
- 9Pour enough oil into large skillet so that it comes up at least 1/2 inch.
- 10Heat the oil until sizzling hot.
- 11Dip the stuffed nopales in the egg batter to coat and fry in the hot oil until golden brown on each side.
- 12Serve immediately with red salsa.
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Nutritional Facts for Huaraches - Stuffed Prickly Pear Cactus Paddles - Stuffed Nopale
Serving Size: 1 (35 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 58.5
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 0.7 g
- Cholesterol 105.7 mg
- Sodium 35.3 mg
- Total Carbohydrate 4.8 g
- Dietary Fiber 0.2 g
- Sugars 0.4 g
- Protein 3.7 g
The following items or measurements are not included: