Huaraches de Nopales

In this recipe, we use the nopal itself as the “huarache,” which holds the beans and other toppings. 
I marinate the nopales in a mixture of olive oil, cumin, garlic, Mexican oregano, lime, and salt (not pictured, but important).

I use the molcajete to break down the garlic and other marinade ingredients. 

I gently score the nopales so the marinade can get in and the babas (slime) can come out.  
I grill the nopales on an gas grill but you could cook them on a comal or griddle on the stove top or broil them in the oven. 

Spread some refried beans (any kind) on top of the huaraches. I top with queso fresco, avocado, pickled red cabbage, and homemade salsa. Vegans can omit the queso and use a simple chipotle cashew creme