Authentic home cooking from Mexico, with US measurements. 
Nopal Huarache
With a Mexican theme, not just for national holidays, nopal and huarache are deeply connected to our national roots. This dish brings back memories of school vacations at a ranch in my hometown of Jalisco.
Nopal Huarache
With a Mexican theme, not just for national holidays, nopal and huarache are deeply connected to our national roots. This dish brings back memories of school vacations at a ranch in my hometown of Jalisco.
Open in Cookpad AppSteps
- 1
Wash the nopal paddles and drain. Score them diagonally with a knife in a diamond pattern. Salt to taste. Fry on both sides, then set aside.
- 2
Wash the tomatoes, onion, garlic, and cilantro. Disinfect the cilantro. Chop each ingredient separately and set aside. Set aside half of the onion.
- 3
Use only half of the onion for this step. Pour oil into a skillet and heat. When hot, fry half of the onion until translucent, then add the garlic, followed by the tomatoes, and finally the soy chorizo.
- 4
Divide the soy chorizo mixture over the 8 nopal paddles. Top with cilantro, onion, and taquera salsa.
- 5
Add crumbled queso fresco. You can also use panela, ranchero, or hoop cheese.
- 6
Serve 2 per person with a quarter slice of avocado. Enjoy!
- 7
I used tomato salsa.
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