Stuffed Cactus Paddles In Tomato Broth Recipes

HOW TO COOK NOPALES (CACTUS PADDLES)

Steps:

• Place the cactus paddle on your cutting board and, using a sharp knife, trim off the edge. Scrape the spines, thorns or eyes, running your knife from back to front until completely clean. Turn the cactus paddles and do the same on the other side.
• Repeat the same steps with the rest of the cactus paddles. Finally, rinse the cactus paddles and take them back to your clean cutting board.
• Place a medium size pot with 4 quarts of water to boil.
• Cut the cactus paddles into small strips.
• Once the water is boiling add the cactus, onion, garlic, 1/2 tsp. of salt and the tomatillo husk. Boil uncovered for about 8-10 minutes or until tender. The cactus will exude a sticky substance and most times will foam, so, pay special attention to this step to avoid the foam to spill over.
• Once cooked, drain and rinse the cactus. Let them drain completely or pat them dry with paper towels. Now, your nopales are ready to be prepared into salads, scrambled eggs, as an addition to your Mexican stews, etc.
• Place the nopales in a large bowl; add the chopped tomato, onion, serrano peppers and cilantro. Mix the ingredients. In a separate bowl mix lemon juice, olive oil, oregano, salt, and pepper. Add this to the nopales mixture and stir. Top the salad with crumbled fresh cheese and avocado slices. (Radishes go well with this salad also). Eat with corn tortillas or tostadas.
• Add the oil to a frying pan over medium heat. Add the chopped green onions and stir-fry for a minute. Add the nopales and cook for 1 - 2 minutes. Add the eggs and cook until tender, stirring as needed. Add salt to taste.

CHILES RELLENOS IN TOMATO BROTH

Steps:

• Preheat the broiler. Place the chiles on a foil-lined broiler pan; broil, turning, until the skins char, about 8 minutes. Place in a bowl, cover with plastic wrap and let cool, about 10 minutes.
• Peel the chiles. Slice each open lengthwise, about 1/2 inch from the top to 1 inch from the bottom. Remove the seedpod, then rinse to flush out any remaining seeds. Blot dry, inside and out, with paper towels. Carefully stuff each chile with a stick of cheese.
• Puree the tomatoes, onion and garlic in a blender until smooth. Heat the olive oil in a large skillet over high heat until almost smoking. Add the tomato puree, cloves, peppercorns, bay leaves, cinnamon stick and cilantro sprig and fry, stirring, until thick, 5 to 6 minutes. Add the broth, reduce the heat and simmer until thickened but still brothy, 25 to 30 minutes. Season with salt. Strain, discarding the solids, and keep warm.
• Preheat the oven to 350. Line a baking sheet with paper towels. Heat 1 to 1 1/2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 360. Beat the egg whites, 2 tablespoons water and 1 teaspoon salt with a mixer until stiff but not dry. Beat the yolks in a separate bowl until combined, then gently fold them into the whites.
• Overlap the sides of the slit in the chiles to enclose the cheese, then dredge in flour, working with two chiles at a time. (Coat any tears with flour.) Using tongs, dip and roll the chiles in the egg mixture to coat. Fry in the hot oil until golden, 2 to 3 minutes per side. Transfer with a large skimmer or 2 spatulas to the paper-towel-lined baking sheet, letting the excess oil drip back into the pot. Repeat with the remaining chiles and egg mixture. Place in the oven on the lined baking sheet to cook off any excess oil, about 5 minutes.
• Ladle the tomato broth into 4 shallow bowls; place 2 chiles in each. Garnish with cilantro.

CHEESE STUFFED BREADED FRIED NOPALES (CACTUS PADDLES)

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.

HUARACHES - STUFFED PRICKLY PEAR CACTUS PADDLES - STUFFED NOPALE

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.