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Cactus Huaraches with Black Beans (Mexico City Style)

Name: Cactus Huaraches with Black Beans (Mexico City Style)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 100 ml Butter; 80 g Fresh Cheese (Queso Fresco); 400 g Corn Masa; 4 pencas Nopal Cactus Paddle; 200 g Refried Beans; 6 Tomatillo (Green tomato); 1 Serrano Chilli; 1 manojo pequeño Coriander; 0.25 White Onion

50 min (30 prep + 20 cook) Medium 4 servings Ciudad de México

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Corn masa huaraches stuffed with black beans, grilled cactus, green salsa and cheese.

About this recipe

Sandal-shaped corn masa cakes stuffed with black beans, topped with grilled cactus, green salsa, soured cream and cheese. Mexico City's most complete street food.

History & Origin

Huaraches are one of Mexico City's most emblematic street foods, named after traditional Mexican leather sandals for their oval, elongated shape similar to a shoe sole. Their origin lies in the markets and street stalls of the historic city centre, where cooks began making this antojito in the early 20th century. A huarache is essentially a thick, oval corn masa cake stuffed with refried black beans before cooking on the griddle. The masa encases the beans creating a pocket that keeps the filling hot and moist, cooking until slightly crispy outside and soft within. Cactus (nopal) is the ingredient that distinguishes Mexico City huaraches. Grilled nopal has a slightly citrusy flavour and a texture that contrasts perfectly with the masa. Nopal is also one of Mexican cooking's most nutritious vegetables: high in fibre, low in calories, and studied for its blood sugar regulating properties. The combination of black beans (protein), nopal (fibre and vitamins) and corn (complex carbohydrates) makes the cactus huarache nutritionally balanced - the perfect Mexico City midday meal.

Estimated cost

£5.50

Total cost

£1.38

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

14g

Protein

55g

Carbohydrates

10g

Fat

12g

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepara la masa: mezcla 400g de masa de maíz (o harina de maíz preparada) con agua y sal hasta obtener una masa suave y manejable. Divide en 4 porciones iguales.
2
Para los nopales: limpia 4 nopales eliminando las espinas. Asa en comal o plancha caliente 4-5 minutos por lado hasta que estén tiernos y con marcas de asado. Corta en tiras y reserva.
💡 El nopal asado sin aceite queda mejor que hervido: menos baba y más sabor.
3
Forma cada porción de masa en un rectángulo ovalado de 15x8cm y 1cm de grosor. Coloca una cucharada de frijoles negros refritos en el centro, cierra los bordes pellizcando bien y aplana a 5-6mm.
💡 Si la masa se rompe, está muy seca; añade unas gotas de agua.
4
Cocina los huaraches en comal a fuego medio, sin aceite, 5-7 minutos por lado hasta que estén dorados con manchas oscuras y la masa esté bien cocida.
💡 Al primer volteo notarás que la base ya tiene costra; ese es el momento justo.
5
Prepara la salsa verde: licúa 6 tomatillos cocidos, 1 chile serrano, 1/4 de cebolla y cilantro. Sazona con sal. Calienta 5 minutos.
6
Arma los huaraches: base de huarache caliente, nopales asados, salsa verde, crema, queso desmoronado y cilantro. Opcional: carne de pollo o res encima.