GUISADO DE NOPALES - CACTUS PADDLE STEW
A unique recipe from Inelva Carrasco Espinosa of Oaxaca, Mexico also known as stewed cactus paddles. Epazote - pronounced (eh-paw-ZOH-teh) An herb well-known to Mexican and Caribbean cooking. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the gassy side affects of eating beans. Much like cilantro, it is referred to as an acquired taste. The herb is quite pungent and some say it smells like fuel. Epazote is a commonly found plant native to Mexico and the tropical regions of Central and South America and is widely naturalized throughout the world. In Brazil it goes by the name erva-de-santa-maria or mastruco; in Peru it's called paico, and it is known throughout Mexico and Latin America as epazote.
Provided by Molly53
Categories Stew
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of water to a boil.
- Trim off spines and damaged bits, clean and wash the cactus.
- Cut each paddle into half-inch squares.
- Drop the cactus pieces into the boiling water and cook for 5 minutes; drain.
- Trim stem ends of the tomatoes and cut the tomatoes into quarters.
- Place them in a blender container with the onion and one-fourth cup water.
- Whirl until thoroughly blended.
- Heat the olive oil in a saucepan.
- Add the tomato mixture, epazote, chicken base and salt.
- Bring to a boil and simmer uncovered about 10 minutes.
- Add the cactus squares and the remaining one-fourth cup water.
- Bring to a boil and simmer gently, uncovered, 5 minutes.
- If the sauce becomes too thick, thin with a little water.
Nutrition Facts : Calories 71.7, Fat 3.7, SaturatedFat 0.5, Sodium 336.9, Carbohydrate 9, Fiber 4, Sugar 4.6, Protein 2.6
CHEESE STUFFED BREADED FRIED NOPALES (CACTUS PADDLES)
Make and share this Cheese Stuffed Breaded Fried Nopales (Cactus Paddles) recipe from Food.com.
Provided by Mexi-Rosie
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients and place this mixture betwen two nopal slices. You can also use just one slice, spreading filling on one side, rolling it and securing ends with a toothpick.
- Pass through beaten egg and then through bread crumbs.
- Fry in hot oil and serve.
Nutrition Facts : Calories 232.4, Fat 10.4, SaturatedFat 5.4, Cholesterol 85.6, Sodium 568.4, Carbohydrate 20.2, Fiber 1.2, Sugar 2.5, Protein 13.6
CACTUS PADDLE SALAD/RELISH OR ENSALADA DE NOPALITOS
Make and share this Cactus Paddle Salad/Relish or Ensalada de Nopalitos recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- If the cactus is in big chunks dice to 1/2-1/4 inch pieces.
- Toss together with the tomato, onion and cilantro.
- Whisk together the dressing ingredients and toss with the salad.
- Serve.
Nutrition Facts : Calories 41.7, Fat 3.5, SaturatedFat 0.5, Sodium 76.3, Carbohydrate 2.6, Fiber 0.8, Sugar 1.4, Protein 0.5
CACTUS PADDLE SALAD (NOPALES SALAD)
If you can't get fresh nopales, you can substitute a 12 - 15 ounce jar of the cactus pieces, drained. If you can't find Mexican queso fresco, you can substitue feta cheese--but the feta may be saltier than the queso so adjust your seasoning.
Provided by Chef Kate
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 6 inches of water and 1/2 teaspoon of the salt to a boil in a Dutch oven over medium-high heat.
- Add the cactus and boil, uncovered, until tender, about 20 minutes.
- Drain the cactus and transfer it to a large bowl.
- Add tomato, onion and cilantro; set aside.
- Whisk together the oil, vinegar, oregano and salt; pour over the vegetables and toss.
- Line a platter with lettuce leaves; top with salad; sprinkle with cheese; garnish with jalapenos and radish slices.
BEEF STEW WITH CACTUS - CARNE GUISADA CON NOPALITOS
Make and share this Beef Stew With Cactus - Carne Guisada Con Nopalitos recipe from Food.com.
Provided by Molly53
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Trim off the glochids and spines from two paddles of prickly pear cactus.
- Cut into 1/2 inch dice and cook in boiling salted water until the color changes to olive green.
- Drain and set to the side.
- Fill a small saucepan with water and bring to the boil; add the chiles and cook for about ten minutes or until fork tender.
- Drain well and remove the stems.
- Whirl in a blender and filter through cheesecloth or a mesh strainer to remove seeds; set to the side.
- Heat a medium skillet over medium heat.
- Add oil and sautee the onion until transparent.
- Add the meat and brown well, taking care not to scorch the onions.
- Add the salt, pepper, chile puree, garlic, tomato and about one cup of water.
- Cover and simmer lightly for about 30 minutes, or until tender (check towards the end of the cooking time to see if you need more liquid). If meat isn't tender, you may need to cook for another 15 minutes or so.
- Add the cooked nopalitos and stir well.
- Serve while hot.
Nutrition Facts : Calories 183.2, Fat 6.8, SaturatedFat 2.4, Cholesterol 72.6, Sodium 95.2, Carbohydrate 5.8, Fiber 1.9, Sugar 1.2, Protein 25.8
NOPALES CACTUS TACOS
Make and share this Nopales Cactus Tacos recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 2h50m
Yield 1 serving(s)
Number Of Ingredients 32
Steps:
- Special equipment: thin gloves.
- For the nopales cactus:.
- Prepare a grill for medium heat. Wearing thin gloves, use a sharp paring knife, held at a 45-degree angle to the paddles, to carefully remove the spines. Make 3 to 5 slits in the skin of the cactus and rub all over with the garlic clove, then the oil. Sprinkle with some salt.
- Lightly oil the grill grates. Grill the nopales cactus until lightly charred, and the pad becomes tender, flipping once, 10 to 15 minutes total. Set aside to cool, then cut into 1/4-inch strips.
- For the ancho chile puree:.
- Place a dry, nonstick pan over medium heat and lightly toast the chile, turning occasionally,10 minutes. Turn the heat off and step back from the pan to add 3 tablespoons of water, being careful not to let the steam burn you. Cover and let the chile soak 15 minutes.
- Transfer the chile with its water to a blender with a pinch of salt and puree until smooth, adding more water if needed. Combine 3 tablespoons of the resulting paste with the olive oil and the remaining 2 to 3 pinches of salt, or more to taste. (Save the rest of the paste for another use.).
- For the roasted tomato salsa:.
- Combine the tomatoes, quartered Serranos and onions in a large bowl. Toss with the canola oil. Spread the tomatoes, onions, quartered Serranos, 1 clove garlic and bay leaf in a baking pan. Place under the broiler and char until nicely colored, stirring occasionally, 5 to 8 minutes.
- Meanwhile, place the dried ancho chiles in a container of water and allow to hydrate, 20 minutes.
- Sprinkle the broiled vegetables evenly with the paprika, then toss to coat and return to the broiler, about 1 minute. Watch carefully and do not allow the paprika to burn. Remove from the broiler. Stir in the chopped Serranos, ancho chiles (discard the water), chile flakes and olive oil. Allow to marinate in the pan at room temperature, tossing occasionally, 30 minutes. Remove and discard the bay leaf.
- Chop the tomatoes and stir them together with the other vegetables in a bowl, tearing off and adding small amounts of toasted bread as needed to thicken. Add the vinegar and salt and pepper to taste.
- Mince the remaining clove garlic. Stir into the salsa along with the cilantro, lime juice and Mexican oregano. Stir in additional salt to taste.
- For the avocado crema:.
- Combine the avocado flesh, lime juice, orange juice, lemon juice, cilantro and salt to taste in a food processor, and pulse until pureed. Pass through a fine-mesh strainer and adjust seasoning to taste.
- For the tacos:.
- Place the tortillas on a serving plate. Spread with the ancho chile puree using the back of a spoon. Arrange a thin layer of nopales cactus strips over the ancho chile puree. Add a layer of shredded lettuce and spoon some roasted tomato salsa over the top. Drizzle with some avocado crema, and sprinkle with the cheese. Serve immediately.
Nutrition Facts : Calories 3831.4, Fat 334.5, SaturatedFat 44.9, Sodium 977.8, Carbohydrate 216.4, Fiber 71, Sugar 49.4, Protein 42
HUARACHES - STUFFED PRICKLY PEAR CACTUS PADDLES - STUFFED NOPALE
Named for the flat soles of the country people's sandals that they resemble. Originating at the Nopal Fair in Tlaxcalancingo, Puebla, Mexico and to be found at food vendors in Mexico City.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the whole cactus paddles, onion and garlic in a large pot with water to cover and salt to taste.
- Bring to a boil and cook for 15 minutes, or until the nopales are tender but still firm.
- Drain and rinse.
- Starting at the wide, curved end, carefully slice each paddle horizontally, as if butterflying a chop for stuffing.
- Do not cut all the way through to the narrow end (the thicker part where the pad is attached to the main plant) but leave approximately 1 1/2" uncut.
- Place a slice of cheese between the two sections and press flat.
- Dredge the paddles in flour.
- Beat egg whites until they form stiff peaks, and fold in the lightly beaten egg yolks.
- Pour enough oil into large skillet so that it comes up at least 1/2 inch.
- Heat the oil until sizzling hot.
- Dip the stuffed nopales in the egg batter to coat and fry in the hot oil until golden brown on each side.
- Serve immediately with red salsa.
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GUISADO DE NOPALES (STEWED CACTUS PADDLES) RECIPE
From latimes.com
Servings 4-6Estimated Reading Time 6 minsCategory MAINS, SOUPS, FAST, EASYTotal Time 50 mins
- Bring a medium saucepan of water to a boil. Trim, clean and wash the cactus. Cut each paddle into half-inch squares. Drop the cactus pieces into the boiling water and cook for 5 minutes. Drain.
- Trim the stem ends of the tomatoes and cut the tomatoes into quarters. Place them in a blender container with the onion and one-fourth cup water. Blend thoroughly.
- Heat the olive oil in a saucepan. Add the tomato mixture, epazote, chicken base and salt. Bring to a boil and simmer, uncovered, 10 minutes.
- Add the cactus squares and the remaining one-fourth cup water. Bring to a boil and simmer gently, uncovered, 5 minutes. If the sauce becomes too thick, thin with a little water.
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