ven to 350F.
Parboil cactus for 3 minutes in enough
Pulse tunas (cactus fruit) briefly in a food
Peel thorns from cactus pads with a vegetable peeler, leaving the green skin; cut cactus pads into thin strips.
Heat the oil in a large nonstick skillet over medium high heat. Add the cactus and garlic, saute 7-8 minutes or until cactus is tender. Combine the cactus mixture, beans and the next 7 ingredients(beans through tomatoes).
Arrange 1 1/2 cups lettuce on each of 4 plates, top each with 1/2 cup cactus mixture, 1 1/2 tbls. cheese, and about 2 teaspoons sour cream. Enjoy!
Yield: 4 servings.
loves.
For the nopales cactus:
Prepare a grill for
ver high heat. Add the cactus and boil for 7 minutes
horns, carefully trim them from cactus paddles with scissors, then rub
Remove thorns and \"eyes\" from cactus, and trim off the edges
Select prickly pear cactus. Remove spines and outside layer(
its, clean and wash the cactus.
Cut each paddle into
Steam the cactus until softened.
Drain the cactus.
Fry all the ingredients except for the Monterrey Cheese.
Combine fried ingredients with the cactus and allow to simmer for 15 minutes.
Top with cheese before serving.
Rinse cactus well under cold water. Cut the already sliced cactus into small pieces. The cactus also has a serrano in the jar, mince that also.
Dice tomatoes, onion, jalapenos (I leave the seeds in, but you can take seeds out) and cilantro. In a large bowl mix all ingredients together, add minced garlic and salt to taste. Crumble Queso Fresco into the mix and add lemon juice. You may want to add a little lemon juice at a time and mix and taste until it is to your liking.
he outer skin of the cactus figs to expose the light
Place tequila, orange liqueuer, Cactus Pear syrup, lime juice, and ice in a cocktail shaker and shake for 10 seconds.
Place a few tablespoons of the cactus Pear syrup on a small plate. Dip the rim of the glass in the syrup, and let the excess run off, then dip in salt.
Strain the mixture into the glass and garnish with a lime wedge.
Pare off edges of cactus paddles and slice into 1/4 inch strips.
Bring water, salt, and scallions to a boil.
Drop in cactus strips and bring to boiling.
Reduce heat and simmer until tender.
Drain and rinse.
Combine vinegar, lime juice, oil, sun dried tomatoes, and oregano in separate bowl.
Arrange cactus strips and sauteed onions on platter, pour vinegar mixture over salad, sprinkle cheese and chilies on top and serve.
I usually just cut the cactus pears in half and scoop
Using paring knife, remove spiny needles from cactus pads. Slice into 1/2-inch wide strips.
Wash thoroughly and drain.
Mix flour, salt and pepper; set aside.
Blend milk and eggs well.
In another bowl, mix crumbs, crackers, chili powder, cayenne and salt.
Dredge cactus in seasoned flour, then place in egg-milk mixture, then in seasoned crumbs.
Heat oil to 350\u00b0.
Fry pads in batches 1 to 2 minutes until golden brown.
Makes about 40 strips.
Use underripe cactus, except for a few ripe
Clean off any spines and glochids (the little hairy spines) from your cactus paddles; peel green skin and cube into 1 x 1/2 inch pieces.
Soak overnight in cold water.
Drain very well.
Make a syrup of sugar, water and fruit juices; add cactus and cook until syrup is nearly all absorbed, taking caution not to scorch.
May be tinted with food coloring if desired.
Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes.
Stir cactus, chili powder, garlic, fenugreek seeds, coriander, and cumin into the potato mixture. Cook, stirring frequently, until cactus is softened, about 5 minutes. Add pinto beans; cook, stirring gently, until just heated through, about 3 minutes.
Cut meat to bite size.
Fry meat; then add chili and simmer for 10 minutes.
Add cactus and simmer for about 20 minutes.
Eat with beans and flour tortillas.