Nopales Guisados Sauteed Cactus Recipes
SAUTEED NOPALES
Paddles from the nopal cactus, callednopales, make a delicious taco filling.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
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
A unique recipe from Inelva Carrasco Espinosa of Oaxaca, Mexico also known as stewed cactus paddles. Epazote - pronounced (eh-paw-ZOH-teh) An herb well-known to Mexican and Caribbean cooking. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the gassy side affects of eating beans. Much like cilantro, it is referred to as an acquired taste. The herb is quite pungent and some say it smells like fuel. Epazote is a commonly found plant native to Mexico and the tropical regions of Central and South America and is widely naturalized throughout the world. In Brazil it goes by the name erva-de-santa-maria or mastruco; in Peru it's called paico, and it is known throughout Mexico and Latin America as epazote.
Provided by Molly53
Categories Stew
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 71.7, Fat 3.7, SaturatedFat 0.5, Sodium 336.9, Carbohydrate 9, Fiber 4, Sugar 4.6, Protein 2.6
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GUISADO DE NOPALES (STEWED CACTUS PADDLES) …
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- Bring a medium saucepan of water to a boil. Trim, 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 the 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. Blend thoroughly.
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- Nopales and tomato salad. This simple dish can either be enjoyed on its own as a salad or tucked into tortillas for a veggie-centered filling. Besides the nopales, all you need are tomatoes, onion, serrano peppers, onion, garlic, cilantro, and olive oil.
- Nopales con huevos. This simple recipe covers your fiber, protein, and healthy fats bases with just a few simple ingredients. (Eggs: The miracle, multi-tasking food!)
- Nopales and pickled jalapenos salad. You can incorporate this flavorful salad in just about any dish, pairing it with eggs, meat, fish, or tofu. Besides having different taste notes, it's also layered with different textures including creamy avocado—a stark contrast from the chewy nopales.
- Grilled nopales. One of the easiest ways to enjoy nopales is to simply grill them with a little sea salt and olive oil. Served this way, they taste similar to asparagus with a chewy, meaty texture.
- Grilled cactus and corn salad. Here's another nopales recipe that incorporates grilling. While you have the grill fired up, throw some corn on there too.
- Pickled nopales. As Linares mentioned, pickled nopales are commonly used in Mexican cooking. Here, they're pickled with jalapeños, carrots, onion, jalapeños, and a few key spices.
- Nopales con chorizo. Nopales con chorizo (seasoned pork) is another dish that can be made in a big batch and used in a variety of different meals. It only takes a handful of ingredients to make and then you have it to incorporate into your breakfasts, lunches, and dinners.
- Vegan breakfast tacos. Typically, eggs are the central ingredient in breakfast tacos but this recipe subs them out for tofu, giving the dish a vegan makeover.
- Nopalitos con arroz y pollo (nopales with rice and chicken) Once you try this dinner, it will quickly become one of your go-tos. The rice is baked in a salsa verde sauce giving each bite is full of flavor.
- Shrimp patties with nopales and red sauce. This recipe is a little more time-consuming than the others, but the end result is so worth it. The nopales serve as a bed for shrimp patties.
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