Nopales Cactus Tacos Recipes

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GUACAMOLE WITH NOPALES (MEXICAN CACTUS)



Guacamole with Nopales (Mexican Cactus) image

Guacamole is served in many variations in Mexico - here it is combined with nopales, Mexican cactus paddles. [Recipe originally submitted to Allrecipes.com.mx]

Provided by agonzalez

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 15m

Yield 4

Number Of Ingredients 8

½ cup diced nopales (Mexican cactus)
1 large ripe avocado, halved and pitted
½ lime, juiced
1 tablespoon olive oil
salt to taste
1 plum tomato, seeded and chopped
1 fresh jalapeno pepper - seeded, deveined, and minced, or to taste
4 sprigs fresh cilantro, chopped

Steps:

  • Heat a small nonstick skillet over medium heat. Add nopales and cook, stirring occasionally, until soft, about 10 minutes. Let cool.
  • Mash avocado in a bowl with lime juice, olive oil, and salt. Stir in tomato, jalapeno, cilantro, and cooked nopales.

Nutrition Facts : Calories 152.7 calories, Carbohydrate 8.3 g, Fat 13.9 g, Fiber 5.7 g, Protein 1.9 g, SaturatedFat 2 g, Sodium 49.2 mg, Sugar 1.2 g

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

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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Total Time 2 hrs 50 mins
  • 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.
  • 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.
  • 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.
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  • 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.
  • 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.
  • Mince the remaining clove garlic. Stir into the salsa along with the cilantro, lime juice and Mexican oregano. Stir in additional salt to taste.

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