Nopales Prickly Pear Cactus Stew Recipes

NOPAL CACTUS WITH PRICKLY PEAR VINAIGRETTE AND TOASTED PUMPKIN SEEDS

Steps:

• Preheat grill.
• Place paddles over open grill and cook until just soft. Set aside.
• Place oil in a medium saute pan over medium heat. When the oil is hot, add onions and saute until caramelized. Set aside.
• Slice cactus paddles and arrange on plate. Place onions over the top and sprinkle with pumpkinseeds. Drizzle the vinaigrette over the cactus; squeeze lime over the top and set the lime wedges on the plate.
• Place the vinegars, mustard, raspberries and syrup in a blender and puree. Add mango and puree until smooth. Strain the dressing and add salt and pepper to taste.

BEEF STEW WITH CACTUS - CARNE GUISADA CON NOPALITOS

Steps:

• Trim off the glochids and spines from two paddles of prickly pear cactus.
• Cut into 1/2 inch dice and cook in boiling salted water until the color changes to olive green.
• Drain and set to the side.
• Fill a small saucepan with water and bring to the boil; add the chiles and cook for about ten minutes or until fork tender.
• Drain well and remove the stems.
• Whirl in a blender and filter through cheesecloth or a mesh strainer to remove seeds; set to the side.
• Heat a medium skillet over medium heat.
• Add oil and sautee the onion until transparent.
• Add the meat and brown well, taking care not to scorch the onions.
• Add the salt, pepper, chile puree, garlic, tomato and about one cup of water.
• Cover and simmer lightly for about 30 minutes, or until tender (check towards the end of the cooking time to see if you need more liquid). If meat isn't tender, you may need to cook for another 15 minutes or so.
• Add the cooked nopalitos and stir well.
• Serve while hot.

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.