Stewed Cactus Paddles - {Guisado De Nopales} Recipe - Cooking Index
1 lb | 454g / 16oz | Nopales (cactus paddles) |
1 lb | 454g / 16oz | Plum tomatoes |
1/4 lb | 113g / 4oz | Onion (medium) |
1/2 cup | 118ml | Water - divided |
1 tablespoon | 15ml | Olive oil |
1 tablespoon | 15ml | Epazote sprig (large) |
2 teaspoons | 10ml | Chicken stock base |
1/2 teaspoon | 2.5ml | Salt - or to taste |
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.
Heat the olive oil in a saucepan. Add the tomato mixture, epazote, chicken base and salt. Bring to a boil and simmer, uncovered, 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.
This recipe yields 4 to 6 servings.
Each serving: 52 calories; 2 grams protein; 7 grams carbohydrates; 3 grams fiber; 3 grams fat; 0 saturated fat; 0 cholesterol; 464 mg. sodium.
Source:
The Los Angeles Times, 05-19-2004
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