Stewed Cactus Paddles - {Guisado De Nopales}

Recipe Ingredients

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

Recipe Instructions

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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