VERDE VALLE / RECIPES / Cactus Huaraches with Egg

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Cactus Huaraches with Egg

15 to 30 mins Serve 4 Ingredients: 3 1/3 teaspoons "Chile ancho", Verde Valle, browned and crushed., 180 g butter, 2 cups sugar , 2 eggs, 2 1/2 cups cocoa, 2 1/4 cups flour, 2 teaspoons tartar cream , 1/2 teaspoon salt, 1 teaspoon baking powder, 3 teaspoons cinnamon powder , 2 teaspoons icing sugar, 1 teaspoon Brandy, 1 teaspoon vanilla , 2 cups semi-bitter chocolate chips , 1 teaspoon soluble coffee, 1 pouch of Isadora Low Fat Refried Beans, 6 small cactus paddles (nopales), 3 hard-boiled eggs, 1 avocado, ¼ cup crumbled panela cheese, 1 cup pico de gallo, Olive oil to taste, Salt and pepper to taste,
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Cactus Huaraches with Egg

Cactus Huaraches with Egg

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ingredients

3 1/3 teaspoons "Chile ancho", Verde Valle, browned and crushed.

180 g butter

2 cups sugar

2 eggs

2 1/2 cups cocoa

2 1/4 cups flour

2 teaspoons tartar cream

1/2 teaspoon salt

1 teaspoon baking powder

3 teaspoons cinnamon powder

2 teaspoons icing sugar

1 teaspoon Brandy

1 teaspoon vanilla

2 cups semi-bitter chocolate chips

1 teaspoon soluble coffee

1 pouch of Isadora Low Fat Refried Beans

6 small cactus paddles (nopales)

3 hard-boiled eggs

1 avocado

¼ cup crumbled panela cheese

1 cup pico de gallo

Olive oil to taste

Salt and pepper to taste

PREPARATION

  1. Grill the cactus paddles in a skillet with a little olive oil. Season with salt and pepper.
  2. Spread the warm refried beans over each grilled nopal.
  3. Slice the hard-boiled eggs and place them on top.
  4. Garnish with pico de gallo and crumbled panela cheese. Serve immediately.
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