Nopales And Roasted Corn Tacos Recipes

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!

GRILLED NOPALES EN CHILE ROJO

Steps:

• Most markets sell nopales already despined and cleaned. If the paddles still have their spines, remove them: Hold a paddle by its stem and run a sharp knife along the skin, moving it away from you to scrape off spines. Then flip it over and repeat. Trim off the outer edges to remove any small spines, then cut off the stem. Repeat with all of the paddles. Rinse off the nopales, checking for any remaining spines and removing them. Pat dry. If cooking outdoors, prepare a charcoal grill or heat a gas grill to medium-high.
• Bring 2 cups water to a boil in a medium saucepan. Add the chiles, tomatoes, garlic and a pinch of salt. Cover partially, reduce the heat to medium-low and simmer until the chiles have rehydrated and the garlic and tomatoes have softened, 15 to 20 minutes.
• While the chile mixture is simmering, grill the nopales. If cooking outdoors, place the nopales on the hot grate and grill, turning once, until pliable and slightly charred, about 10 minutes. If cooking indoors on a gas stove, turn the burners to medium-high heat and cook the nopales directly over the flame on the stove grates. Using heat-proof tongs and working in batches, place the nopales on the grates and move them around the flames until slightly charred, flipping once so they cook evenly, about 10 minutes. If using an electric stove, heat a comal or large pan over medium-high heat and lightly coat it with oil if you like. Cook, turning once, until evenly charred, about 10 minutes. Transfer to a cutting board to cool.
• While the nopales cool, use a slotted spoon to transfer the rehydrated chiles, softened garlic and tomatoes to a blender or food processor with the cumin and 1 cup of the cooking water. Blend until completely smooth.
• Slice the cooled nopales into 1/4-inch-wide strips that are 2 to 3 inches long. Heat a medium skillet over medium heat. Heat 1 tablespoon oil, then add the sliced nopales and a couple pinches of salt. Stir every now and then until the nopales are tender, have released their slime and that slime has evaporated, about 5 minutes.
• Reduce the heat to medium-low and pour in the chile mixture. Mix well, then simmer until the sauce has slightly thickened and the flavors have married, 10 to 15 minutes. Taste for seasoning and add more salt as needed (remembering that you're garnishing with salt before serving).
• While the nopales are simmering in the sauce, heat the tortillas on the grill or on the stove grates' open flames until softened and lightly charred, about 1 minute per side. Stack and wrap them in a dish towel to keep them warm.
• Remove the nopales from the heat and top with the toasted pepitas, cilantro leaves and flaky sal de colima. Serve with the charred tortillas.

CRISPY MUSHROOM TACOS

Steps:

• Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.
• Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.
• While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.

NOPALES CACTUS TACOS

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.

SAUTEED NOPALES

Steps:

• If cactus paddles still have thorns, grasp with a gloved hand or pair of tongs and shave with a sharp knife (be sure to peel just the thorns). Rinse under cold water.
• To cut nopales, hold paddle in your hand and shave off 2-inch-long slivers with a knife, turning paddle every few cuts so that pieces remain uniform.
• Bring a large pot of salted water to a boil. Add nopales and half of the chopped onions. Boil briskly for 10 to 15 minutes or until tender. Drain and rinse in 2 changes of cold water.
• In a large saute pan over medium heat, cook remaining onion with the garlic in the oil until soft, about 5 minutes. Add nopales, tomatoes, and chiles, season with salt, and cook for about 10 minutes. Sprinkle in cilantro and remove from heat. Serve hot or at room temperature.

FIRE-ROASTED CORN AND POBLANO TACOS

Steps:

• Heat butter in heavy saute pan over medium heat.
• Cook onion for 1 minute, until slightly brown on the edges.
• Add garlic and saute 1 minute more.
• Add poblano, corn, salt, and oregano.
• Remove from heat and stir to combine.
• Add lime juice and cheeses, reserving some Chihuahua cheese for garnish.
• Stir.
• Brush a griddle, comal or heavy skillet with a light coating of oil.
• Bring to medium heat.
• Place a tortilla (or a few if they fit) on the hot surface.
• Fill tortillas on one half.
• When softened from heat, fold over and cook about a minute on each side, turning carefully, until golden brown on each side.
• Keep warm in oven until all are finished.
• Garnish with reserved Chihuahua cheese and lime wedges.