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

Beans and topping

• 200 g Dried pinto beans
• 1 medium White onion
• 2 cloves Garlic
• 2 tbsp Vegetable oil
• 300 g Nopales (cactus paddles)
• 2 medium Tomato, ripe
• 1 small Jalapeno pepper
• 1 tsp Ground cumin
• 2 tsp Fine sea salt

Huaraches and finishing

• 240 g Masa harina
• 1 tbsp Vegetable oil
• 90 g Queso fresco
• 10 g Fresh coriander
• 1 medium Lime

1. Rinse the pinto beans, then put them in a large pot with plenty of water. Bring to the boil, skim any foam, then reduce to a gentle simmer until tender, 45 to 60 minutes. Drain, reserving 250 ml of the cooking liquid.
2. While the beans cook, prepare the vegetables: finely chop half the onion, and thinly slice the remaining half. Finely chop the garlic, dice the tomatoes, and finely chop the jalapeno (remove the seeds for less heat). If needed, scrape away any spines from the nopales, then cut into thin strips.
3. Make the bean topping: heat 1 tbsp vegetable oil in a frying pan over medium heat. Add the chopped onion and half the garlic with a pinch of the salt, and cook for 4 to 5 minutes until softened. Stir in the cooked beans, ground cumin and 150 ml of the reserved bean liquid, then mash to a thick, creamy consistency; keep warm on a low heat.
4. Cook the nopales: heat the remaining 1 tbsp vegetable oil in the same pan over medium-high heat. Add the nopales and cook for 6 to 8 minutes, stirring, until the liquid they release has mostly evaporated and they look glossy and tender. Add the sliced onion, remaining garlic, tomatoes, jalapeno and 0.5 tsp of the salt, then cook for 3 to 4 minutes until the tomatoes soften but still hold their shape.
5. Make the masa dough: put the masa harina in a mixing bowl and stir in 1.5 tsp of the salt. Add 300 ml warm water a little at a time, mixing until you have a soft dough that holds together; if it cracks, add a splash more water. Divide into 3 equal portions and shape each into an oval about 1.5 cm thick, pressing a shallow channel down the centre for the beans.
6. Heat a cast-iron frying pan over medium heat and brush lightly with the remaining 1 tbsp vegetable oil. Cook the huaraches for 4 to 5 minutes per side until lightly browned and cooked through, adjusting the heat so they do not scorch. Keep them warm while you cook the remaining cakes.
7. Assemble: spread the warm mashed beans over each huarache, then spoon over the sautéed nopales mixture. Crumble over the queso fresco and scatter with coriander. Cut the lime into wedges and serve for squeezing at the table.

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