Nopalitoswings Recipes

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CACTUS SALAD



Cactus Salad image

Learn to make a classic salad from Mexico's iconic nopal cactus and discover your new favorite veggie. You can use jarred or fresh cactus pieces.

Provided by Robin Grose

Categories     Appetizer     Salad     Side Dish     Salad

Time 40m

Yield 4

Number Of Ingredients 11

1 tomato, chopped
1 small white or purple onion, chopped
2 cups of chopped, cooked nopales (from a jar, or see below recipes for instructions for using fresh cactus)
1/4 cup finely chopped cilantro (leaves and stems)
2 tablespoons olive oil
2 tablespoons freshly squeezed Mexican lime juice
1 tablespoon dried oregano
1/2 teaspoon kosher salt
Crumbled queso fresco cheese , for garnish
Thinly sliced onion, for garnish
Sliced avocado, for garnish

Steps:

  • Gather the ingredients.
  • Pour canned or jarred nopales into a strainer to drain. Rinse under running water until jar liquid is washed off. Leave nopales in long strips or chop into pieces about the same size as the tomato and onions.
  • In a large glass, ceramic, or stainless steel bowl, toss together tomato, onion, nopales, and cilantro.
  • Place olive oil, lime juice, oregano, and salt into a small jar with lid on. Shake vigorously until mixture comes together. Pour dressing over salad and toss again, gently but thoroughly.
  • Cover bowl and refrigerate salad for at least an hour and up to 24 hours for flavors to meld. To serve, garnish with cheese, onion, and avocado.

Nutrition Facts : Calories 371 kcal, Carbohydrate 23 g, Cholesterol 21 mg, Fiber 11 g, Protein 11 g, SaturatedFat 7 g, Sodium 418 mg, Sugar 8 g, Fat 29 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 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

NOPALITOS WINGS



Nopalitos Wings image

Make and share this Nopalitos Wings recipe from Food.com.

Provided by mmccllm

Categories     Chicken

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs chicken wings
1 cup nopalitos
1/2 cup chipotle chile in adobo
1/2 cup lime juice
1/3 cup cilantro
1/2 cup scallion
1/4 cup oil
2 garlic cloves

Steps:

  • Combine all ingredients (except the wings) in a blender or a food processor and puree until it has reached a sauce like consistency.
  • Set some marinade aside (or make extra) to brush on while grilling.
  • Place chicken wings and marinade in a large sealable bag and try to get all the air out.
  • Refrigerate for 4-24 hours, depending on how strong you want the flavor to be.
  • Remove the chicken wings from the refrigerator and let sit at room temperature for 25-30 minutes while heating the grill.
  • Grill over medium-high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through. During the last 5 minutes of grilling do not brush on any more marinade to make sure all the juices cook through.

Nutrition Facts : Calories 344.1, Fat 27.3, SaturatedFat 6.3, Cholesterol 87.4, Sodium 88.2, Carbohydrate 3.2, Fiber 0.7, Sugar 0.7, Protein 21.3

NOPALITOS RANCHEROS



Nopalitos Rancheros image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

2 tablespoons butter
1/4 cup onions
1/2 cup fresh cactus pads
3 eggs
1/4 cup salsa, plus more, if desired
1/2 cup Cheddar

Steps:

  • In a saute pan heat the butter and saute the onions. Add the cactus pads and cook for 3 minutes. Add eggs and mix together. Then add your favorite salsa and Cheddar.

NOPALITOS CON CHILI (CACTUS)



Nopalitos Con Chili (Cactus) image

Make and share this Nopalitos Con Chili (Cactus) recipe from Food.com.

Provided by Little Of Everything

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

4 small nopalitos (should be firm 5 inch in diameter size, top sprouts of prickly pear cactus plant)
3/4 lb chuck (chuck steak)
1 tablespoon vegetable oil
1 med.-size onion, chopped (1/2 c.)
1/4 cup chopped green pepper
1 large garlic clove, minced
1 tablespoon chili powder
1 cup tomato puree (29 oz. can)
1 cup water
1/2 teaspoon salt
1/2 teaspoon leaves oregano, crumbled
1 (15 ounce) can kidney beans (optional)

Steps:

  • Wash nopalitos, watch for small thorns, use potato peeler to smooth over and remove sprouting thorns. Cut nopalitos into small cubes, wash again, drain. Set aside.
  • Brown steak in oil after you have cut it into 1/2 inch cubes. Use large skillet. Remove cubes with slotted spoon as they brown. Add onions, green peppers and garlic; saute stirring often, until tender. Add nopalitos to mixture, cook 3 minutes. Sprinkle chili powder over mixture; cook and stir one minute.
  • Return meat to skillet; add tomatoes, water, salt and oregano; bring to boiling. Lower heat; cover; simmer 30 minutes, stirring occasionally.
  • Drain beans, reserving about half the liquid. Add beans and reserved liquid to skillet; simmer, uncovered, 15 minutes.

Nutrition Facts : Calories 291.4, Fat 20.5, SaturatedFat 7.3, Cholesterol 58.7, Sodium 379.8, Carbohydrate 10.2, Fiber 2.4, Sugar 4.6, Protein 17.3

NOPALITO SALSA



Nopalito Salsa image

This unusual salsa calls for canned or bottled nopalitos, the stems of the prickly pear cactus. Available in the Mexican section of many supermarkets, they're sometimes labeled natural tender cactus. If you cannot find nopalitos at your local market, simply substitute cooked green beans. Use this tasty salsa as you would any other--with meats, chips and tacos.

Provided by Donna Baker

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

1 1/3 cups canned or bottled nopalitos, rinsed, drained, diced (about one 11-ounce jar) or 1 1/3 cups diced cooked green beans
3/4 cup diced peeled jicama
2 small tomatoes, diced
1/3 cup diced onion
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 serrano chili or small jalapeño chili, minced
1 garlic clove, minced

Steps:

  • Combine all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 2 hours. (Can be prepared 6 hours ahead. Keep refrigerated.)

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