Napolitos Prickly Pear Cactus Goulash Recipes

PRICKLY PEAR CACTUS

Prickly Pear Cactus image

I first came across grilled/BBQ nopales (cactus paddle) through a good friends father who was originally from Mexico. At first eating a cactus paddle was an odd concept to me (my first thought was Ouch!). Once the needles are removed :) and it is BBQ/grilled it becomes soft but crunchy and is slightly tart. I love it as a side...

Provided by Tessa Pasquill

Time 25m

Number Of Ingredients 4

Ingredients

6 cactus pads (needles removed)
3 Tbsp olive oil, extra virgin
salt and pepper to taste
sugar to taste

Steps:

1. For a sweeter taste use sugar instead of the salt and pepper.
2. Combine oil, salt/pepper or sugar
3. Place the cacti pads on the grill or BBQ for 10 minutes on each side. While on the grill/BBQ brush each side of the cactus pad with the oil mixture. Serve straight away.

NAPOLITOS -PRICKLY PEAR CACTUS GOULASH

Napolitos -prickly pear cactus goulash image

I'm a truck driver, with my husband.As we travel this beautiful country we have wonderful opportunity to try any kind of food possible and we learn much from talking to people. Napol, prickly pear cactus, is rumoured to lower colesterol. I found, at wal-mart as well as many other places,a pickeld, ina glass jar, version of Napoli. It makes the most wonderful dishes. I can cook it on the truck. This is versatile recipe. I love recipes I can play with. The one I'm sharing is my favorite version so far. Mix in love no matter what your version. Chow Mae (Shelby)

Provided by ShelbyGail Allen @spring

Categories Casseroles

Number Of Ingredients 11

Ingredients

1 jar bottle(s) napolitos - prickly pear cactus
1 package(s) chicken strips- boneless
1 can(s) fire roasted with garlic tomatoes
2 can(s) diced chili, onion,tomatoes
1-4 clove(s) fresh garlic, depends on your taste. (optional)
1 can(s) black beans, canned
1 can(s) butter beans
1 can(s) navy beans
1 can(s) chili beans
1 can(s) pinto beans
1 cup(s) brown rice

Steps:

Pour about 1-2 tablespoons of olive oil in your pan or crock pot. Of you choose to put fresh garlic and onions put them in! Put choice of meat in and brown it all up.
While sauteing open all jars and cans. The Prickly Pear cactus is pickeled so I put it in a colander and wash it real quick to chase away the vinegar.
Dump it all in the pan or crock pot. Cook until hot enough and enjoy.
Brown rice I always give just a tad more water. In this case half a cup of brown rice 1 cup plus 2 tablespoons of water to cook it. Sometimes you can cook rice in a soup broth too. Yum

NOPAL CACTUS WITH PRICKLY PEAR VINAIGRETTE AND TOASTED PUMPKIN SEEDS

Nopal Cactus with Prickly Pear Vinaigrette and Toasted Pumpkin Seeds image

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 nopal cactus paddles, cleaned
2 tablespoons salad oil
1 small red onion, julienned
3 teaspoons pumpkinseeds, toasted
2 ounces Prickly Pear Vinaigrette, recipe follows
4 lime wedges
1/4 cup red wine vinegar
1 tablespoon raspberry vinegar
1/2 teaspoon Dijon mustard
30 raspberries
2 ounces prickly pear syrup
1/2 cup mango, diced
Salt and pepper

Steps:

Preheat grill.
Place paddles over open grill and cook until just soft. Set aside.
Place oil in a medium saute pan over medium heat. When the oil is hot, add onions and saute until caramelized. Set aside.
Slice cactus paddles and arrange on plate. Place onions over the top and sprinkle with pumpkinseeds. Drizzle the vinaigrette over the cactus; squeeze lime over the top and set the lime wedges on the plate.
Place the vinegars, mustard, raspberries and syrup in a blender and puree. Add mango and puree until smooth. Strain the dressing and add salt and pepper to taste.

NOPALITOS CON PAPAS

Nopalitos Con Papas image

An authentic Mexican dish; tender cactus with potatoes. Cactus tastes like cooked green beans.

Provided by Arianna

Categories Side Dish Vegetables

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
3 potatoes, peeled and cut into strips
1 (16 ounce) jar sliced nopalitos, drained and rinsed
1 onion, diced
1 small tomato, diced
1 minced jalapeno pepper
salt to taste

Steps:

Heat the vegetable oil in a large skillet over medium heat. Add the potatoes, cover, and cook, stirring occasionally until they begin to soften, about 10 minutes. Stir in the nopalitos, onion, tomato, and jalapeno. Season to taste with salt, and continue cooking and stirring until the onion has softened and turned translucent, and the potatoes are tender, about 10 minutes more.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 36 g, Fat 7.2 g, Fiber 7.1 g, Protein 5.4 g, SaturatedFat 1.1 g, Sodium 76.3 mg, Sugar 3.5 g

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