Sauteed Nopales Recipes

WARM NOPALITOS WITH SAUTEED CORN AND GUAJILLO

Steps:

• Heat two tablespoons of the oil in a large heavy skillet (that has a lid) over medium-high heat. Add the diced nopales, sprinkle the salt and stir for a minute or two. Place the lid on, reduce the heat to medium and let the nopales cook and sweat for about 20 minutes, stirring once or twice. They will have exuded a gelatinous liquid that will begin to dry out. Take off the lid, stir and make sure most of the liquid has dried up; if it hasn't, let them cook for a couple more minutes until it does.
• Pour in the third tablespoon of oil, mix with the nopales and incorporate the garlic, chopped onion, guajillo chiles and corn. Mix well and let it cook for about 3 to 4 minutes. Squeeze in a tablespoon of fresh lime juice, mix and place the lid back on. Let the nopales cook for another 3 to 4 minutes and turn off the heat. Taste for salt and add more if need be.
• If you have any leftovers, they make a wonderful filling for quesadillas.

HUEVOS CON NOPALES OR SCRAMBLED EGGS WITH CACTUS PADDLES

Steps:

• In a large pan heat the oil then add the onion and saute until softened. Next, add the serrano and saute for 3 minutes while stirring constantly. Next, add the nopales and garlic and the salt (I used about ½ a teaspoon), and mix until well combined. Saute until the nopales have softened and released all of their viscous liquid, continue to cook until that liquid cooks off. Then add the tomatoes and cook for about 5 minutes. Stir to prevent burning. Then add the eggs and cook until the eggs are cooked to your desired texture.
• Serve with warm tortillas on the side and if desired some refried beans, your favorite salsa, and avocado slices. You could also use it as a stuffing for gorditas or to make breakfast burritos. Enjoy!

NOPALES AND ROASTED CORN TACOS

Steps:

• To prepare the Cactus Paddles (4), scrub them under water with a firm bristled brush. Wear a glove on the hand you are holding the paddle with to prevent yourself from getting any thorns in your fingers.
• Once all of the paddles are thoroughly scrubbed, use a vegetable peeler to remove the bumps that once held the thorns from the body and edges of the paddles.
• Next, dice the paddles into approximately 1/2" by 1/2" pieces.
• Once all the paddles have been cleaned and diced, boil them in salted water for 5 minutes.
• Place onto paper towels to cool and dry.
• Add cactus, Yellow Onion (1/4), Jalapeño Pepper (1), Fresh Cilantro (1/4 cup) and Sea Salt Flakes (to taste) to a medium bowl and toss to combine.
• Heat a large cast iron skillet with Neutral Oil (1 tablespoon) over medium high heat. Add nopales salad to skillet and cook for a few minutes until mixture is warmed through and just beginning to brown.
• Add Fire Roasted Corn Kernels (1 1/2 cup) (thawed to room temp if using frozen corn) to the skillet and cook with the nopales for a few minutes until heated through - turn off heat and leave skillet on the stovetop to stay warm while you prepare the tacos.
• Slice 1/4 inch off of each end of the Lime (1) and cut it in half, lengthwise. Juice one of the halves and set the other cut side-down​​ on the cutting board. Slice it at an angle, lengthwise to make lime wedges and set aside.
• Warm a lightly greased griddle over medium heat, once hot, add a few White Corn Tortilla (8) to the griddle and cook for 2 to 3 minutes. Add a small handful of Monterey Jack Cheese (1 cup) to each tortilla while still on the griddle.
• Fill with each tortilla with the nopales and roasted corn mixture, using about 1/3 cup of filling per taco (use more or less depending on the size of your tortillas).
• Remove filled tortillas from griddle and put on plates to serve. To each taco add 1 tbsp Sour Cream (1/2 cup) mixed with Lime Juice, a slice or two of the Avocado (1), Cotija Cheese (to taste) and Fresh Cilantro (to taste).
• Serve tacos with Lime Wedges. Enjoy!

NOPALES GUISADOS (SAUTEED CACTUS)

Steps:

• Week before Easter in Guanajuato, Mexico: Cook nopales in boiling salted water till their color changes to dark green and they are soft. When they are done, rinse well to remove the sliminess (similar to okra). In a skillet, fry the onions with a little oil till they are transparent. Add in the nopales and salt to taste and saute/fry to blend the flavors. While they are sauteeing, put the chile and a little of the soaking water in the blender and puree. Add in this puree to the nopales and stir to blend. Stir in cilantro just before serving. Serve on a platter with Tortas de Camaron on top.

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.

NOPALES GUISADOS (SAUTEED CACTUS)

Steps:

• Date: Fri, 15 Mar 1996 21:59:28 EST From: [email protected] (MS KIMBERLY J MENDOZA) Per the request of Kathy Meade, here are a few traditional recipes for the week before Easter in Guanajuato, Mexico: Recipe By : Martha Mendoza Cook nopales in boiling salted water until their color changes to dark green and they are soft. When they are done, rinse well to remove the sliminess (similar to okra). In a skillet, fry the onions with a little oil until they are transparent. Add the nopales and salt to taste and saute to blend the flavors. While they are sauteeing, put the chile and a little of the soaking water in the blender and puree. Add this puree to the nopales and stir to blend. Stir in cilantro just before serving. Serve on a platter with Tortas de Camaron on top. [email protected] MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.

WHAT DOES CACTUS TASTE LIKE? DO NOPALES TASTE GOOD?

Steps:

• Depending on the recipes you choose, the taste can vastly differ.
• For authentic results, it is important to choose a recipe that will highlight the original flavor.
• Have fun experimenting with different recipes and taste tests!