Nopal Huaraches with Carrot Tinga

Carbonell
Don't forget to treat your palate and enjoy these delicious grilled nopales huaraches with a tasty carrot tinga, cream, fresh cheese, and avocado. They are a healthy and very tasty option for breakfast or lunchtime.
Reviewed by Editorial Team of Kiwilimón
4.7
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Ingredients
6
Servings
  • 3 tomatoes, for the sauce
  • 1 tablespoon chipotle chile, for the sauce
  • 1 clove garlic, for the sauce
  • 1/8 onions, for the sauce
  • 1/4 cups vegetable broth, for the sauce
  • 2 tablespoons Carbonell ® olive touch vegetable oil
  • 1 white onion, sliced
  • 6 carrots, grated
  • salt and pepper
  • 2 tablespoons Carbonell ® olive touch vegetable oil
  • 12 baby nopales
  • 1 cup refried beans
  • lettuce, sliced, for serving
  • low-fat sour cream, for serving
  • queso fresco, crumbled, for serving
  • avocado, in slices, for serving
  • salsa, to accompany
Preparation
25 mins
35 mins
Low
  • For the sauce, blend the tomatoes with the chipotle chili, garlic, onion, and broth.
  • In a saucepan over medium heat, heat the Carbonell® olive oil, add the sliced onion, and cook for 5 minutes or until translucent. Add the carrot and cook for one minute.
  • Pour the sauce, let it come to a boil, and cook for 15 minutes or until it thickens. Season with salt and pepper.
  • Heat a grill pan over medium heat with Carbonell® olive oil and grill the nopales on both sides until cooked. Spread with beans and add the carrot tinga, lettuce, cream, cheese, and avocado. Serve with sauce and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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