Nopales Recipes

NOPALES EN ESCABECHE

Steps:

• Toss the diced nopales with about 2 tablespoons of salt and let them drain in a colander in the sink for 20 to 30 minutes, while you chop the other vegetables. When you're done, rinse the nopales quickly under cold water.
• Put the oil in a large pan and get it hot. Add the onion and saute for 2 minutes. Add the carrots, jalapenos, garlic and nopales. Turn the heat to medium-high and stir-fry. You will soon see the slime. Cook vigorously until the slime cooks away, about 10 minutes, stirring often.
• Add the water, oregano, bay leaves and vinegar and stir well. Bring to a boil, then move this into clean Mason jars. Seal and let cool. Store in the fridge or water-bath can them.

HUEVOS CON NOPALES OR SCRAMBLED EGGS WITH CACTUS PADDLES

Steps:

• In a large pan heat the oil then add the onion and saute until softened. Next, add the serrano and saute for 3 minutes while stirring constantly. Next, add the nopales and garlic and the salt (I used about ½ a teaspoon), and mix until well combined. Saute until the nopales have softened and released all of their viscous liquid, continue to cook until that liquid cooks off. Then add the tomatoes and cook for about 5 minutes. Stir to prevent burning. Then add the eggs and cook until the eggs are cooked to your desired texture.
• Serve with warm tortillas on the side and if desired some refried beans, your favorite salsa, and avocado slices. You could also use it as a stuffing for gorditas or to make breakfast burritos. Enjoy!

CACTUS SALAD

Steps:

• Gather the ingredients.
• Pour canned or jarred nopales into a strainer to drain. Rinse under running water until jar liquid is washed off. Leave nopales in long strips or chop into pieces about the same size as the tomato and onions.
• In a large glass, ceramic, or stainless steel bowl, toss together tomato, onion, nopales, and cilantro.
• Place olive oil, lime juice, oregano, and salt into a small jar with lid on. Shake vigorously until mixture comes together. Pour dressing over salad and toss again, gently but thoroughly.
• Cover bowl and refrigerate salad for at least an hour and up to 24 hours for flavors to meld. To serve, garnish with cheese, onion, and avocado.

POLLO CON NOPALES (CHICKEN AND CACTUS)

Steps:

• Fill a pot with water and bring to a boil. Cook the chicken breasts in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and set aside to cool. Once cool, shred the chicken into small strands.
• Fill the pot again with water and bring to a boil. Cook the tomatillos, jalapeno peppers, and nopales in the boiling water until the vegetables are all tender, about 5 minutes. Drain.
• Blend the tomatillos and jalapeno peppers in a blender until smooth; pour into the pot with the shredded chicken and place over medium heat. Cut the nopales into small dice and add to the mixture. Allow the mixture to simmer until completely reheated, about 5 minutes.

NOPALES AND ROASTED CORN TACOS

Steps:

• To prepare the Cactus Paddles (4), scrub them under water with a firm bristled brush. Wear a glove on the hand you are holding the paddle with to prevent yourself from getting any thorns in your fingers.
• Once all of the paddles are thoroughly scrubbed, use a vegetable peeler to remove the bumps that once held the thorns from the body and edges of the paddles.
• Next, dice the paddles into approximately 1/2" by 1/2" pieces.
• Once all the paddles have been cleaned and diced, boil them in salted water for 5 minutes.
• Place onto paper towels to cool and dry.
• Add cactus, Yellow Onion (1/4), Jalapeño Pepper (1), Fresh Cilantro (1/4 cup) and Sea Salt Flakes (to taste) to a medium bowl and toss to combine.
• Heat a large cast iron skillet with Neutral Oil (1 tablespoon) over medium high heat. Add nopales salad to skillet and cook for a few minutes until mixture is warmed through and just beginning to brown.
• Add Fire Roasted Corn Kernels (1 1/2 cup) (thawed to room temp if using frozen corn) to the skillet and cook with the nopales for a few minutes until heated through - turn off heat and leave skillet on the stovetop to stay warm while you prepare the tacos.
• Slice 1/4 inch off of each end of the Lime (1) and cut it in half, lengthwise. Juice one of the halves and set the other cut side-down​​ on the cutting board. Slice it at an angle, lengthwise to make lime wedges and set aside.
• Warm a lightly greased griddle over medium heat, once hot, add a few White Corn Tortilla (8) to the griddle and cook for 2 to 3 minutes. Add a small handful of Monterey Jack Cheese (1 cup) to each tortilla while still on the griddle.
• Fill with each tortilla with the nopales and roasted corn mixture, using about 1/3 cup of filling per taco (use more or less depending on the size of your tortillas).
• Remove filled tortillas from griddle and put on plates to serve. To each taco add 1 tbsp Sour Cream (1/2 cup) mixed with Lime Juice, a slice or two of the Avocado (1), Cotija Cheese (to taste) and Fresh Cilantro (to taste).
• Serve tacos with Lime Wedges. Enjoy!

NOPALES ASADOS

Steps:

• Heat the grill to 400 degrees F.
• Meanwhile rinse and pat dry the cactus paddles.
• Brush with the olive oil on both sides.
• Sprinkle with salt on both sides.
• Place on the grill and cook for 5 minutes.
• Turn and cook for an additional 5 minutes.
• If using the top rack of the grill, the cactus will need more time to cook.

NOPALES-STUFFED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• For the stuffing: In a medium saute pan over medium heat, add the olive oil, cactus, onions, garlic and salt and cook, stirring often, until the vegetables sweat, about 5 minutes. Continue to cook, stirring often, until the onions are fully cooked, 5 to 7 minutes longer; set aside.
• For the chicken: Place about 2 tablespoons of the cactus stuffing on one side of each chicken breast. If you have remaining stuffing, reserve it for garnish. Top with the cheese. Using a brush, coat the edges of the chicken breasts with the egg and fold over the chicken to close.
• Heat a saute pan over medium-high heat and add the canola oil. Season the chicken breasts with the salt and pepper. Carefully place each stuffed breast in the hot pan. Cook each side until seared and a nice crust forms, about 3 minutes. Transfer the chicken to a sheet pan and bake until the internal temperature is 165 degrees F, about 25 minutes.
• For the sauce: Reduce the heat to low under the saute pan that was used for the chicken. Add the cumin, coriander and paprika and cook, stirring, until toasted, for a minute or two, taking care not to burn the spices-add a little oil to the pan if it looks dry. Add the lime zest and juice and cook, stirring, until the juice has reduced. Very carefully add the tequila; it may ignite, but not for too long. Stir in the chicken stock, salt and pepper; lower the heat and cook until reduced, about 10 minutes.
• Place the chicken in a serving dish, cover with the sauce and garnish with any reserved cactus stuffing and chopped fresh parsley.