Huaraches de Frijol con Nopales (Masa Cakes with Beans and Cactus)

• 250 g Dried pinto beans
• 1.5 liters Water
• 1 medium Yellow onion
• 3 cloves Garlic
• 3 tbsp Sunflower oil
• 1 tsp Ground cumin
• 2 tsp Fine sea salt
• 300 g Masa harina
• 1 medium Jalapeno pepper
• 400 g Nopales (cactus paddles)
• 120 g Queso fresco
• 10 g Fresh coriander
• 2 pieces Lime

1. Rinse the pinto beans, then put them in a large pot with the water and 1 tsp of the fine sea salt. Bring to the boil, then reduce to a gentle simmer and cook for 35 to 45 minutes, until the beans are tender. Drain, reserving about 250 ml of the cooking liquid.
2. While the beans cook, make the masa: put the masa harina in a mixing bowl with 1 tsp of the fine sea salt and 350 ml water. Mix and knead briefly until a soft, smooth dough forms, then cover and rest for 10 minutes so it hydrates evenly.
3. Finely chop half the yellow onion and thinly slice the remaining half. Finely chop 2 cloves of the garlic and keep the remaining clove for the nopales. Slice the jalapeno pepper, removing the seeds if you want it milder.
4. Heat 1 tbsp sunflower oil in a frying pan over medium heat and cook the chopped onion for 5 minutes until softened. Add the chopped garlic and ground cumin and cook for 30 seconds until fragrant. Add the drained beans and mash with a wooden spoon, loosening with a splash of reserved bean liquid until thick and spreadable; keep warm on a low heat.
5. Divide the masa into 4 equal balls and press each into a thick oval about 1 cm thick. Heat 1 tbsp sunflower oil in a clean frying pan over medium heat and cook the huaraches for 4 to 5 minutes per side, until lightly golden and cooked through. Transfer to a plate and cover to keep warm while you cook the rest, adding the remaining 1 tbsp oil as needed.
6. Wipe out the pan, then heat a small splash of sunflower oil over medium-high heat. Add the sliced onion and cook for 3 minutes, then add the remaining garlic and the jalapeno pepper and cook for 1 minute. Add the nopales and cook for 8 to 10 minutes, stirring often, until tender and any sticky juices have cooked away; season to taste with a pinch more fine sea salt if needed.
7. Spread the warm beans over each huarache, then spoon the nopales on top. Crumble over the queso fresco and finish with fresh coriander. Serve with lime wedges for squeezing at the table.

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