Guisado De Nopales - Cactus Paddle Stew - cooking recipe

Ingredients

1 lb nopales (cactus paddles)
1 lb plum tomato
1/4 medium onion
1/2 cup water, divided
1 tablespoon olive oil
1 sprig epazote
2 teaspoons chicken base
1/2 teaspoon salt, to taste

Preparation

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.