Nopales Guisados Sauteed Cactus Recipes

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.

GUISADO DE NOPALES - CACTUS PADDLE STEW

Steps:

• Bring a medium saucepan of water to a boil.
• Trim off spines and damaged bits, clean and wash the cactus.
• Cut each paddle into half-inch squares.
• Drop the cactus pieces into the boiling water and cook for 5 minutes; drain.
• Trim stem ends of the tomatoes and cut the tomatoes into quarters.
• Place them in a blender container with the onion and one-fourth cup water.
• Whirl until thoroughly blended.
• Heat the olive oil in a saucepan.
• Add the tomato mixture, epazote, chicken base and salt.
• Bring to a boil and simmer uncovered about 10 minutes.
• Add the cactus squares and the remaining one-fourth cup water.
• Bring to a boil and simmer gently, uncovered, 5 minutes.
• If the sauce becomes too thick, thin with a little water.