Nopales Guisados (Sauteed Cactus) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound fresh Prickly Pear Cactus leaves or 2 cups cooked cactus (Jar or canned- rinse and drain the cactus before sauteeing).
2 quarts of boiling salted water
2 tablespoons lard or canola vegetable oil.
1 small diced white onion.
2 cloves of garlic thinly sliced or minced.
1 cup diced canned or 1 cup fresh tomatoes roasted then diced.
1 tsp salt.
1 tsp ground black pepper.
1/4 cup chopped cilantro
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Directions: |
Directions:Cut thorns from fresh nopales leaves also known as cactus pads. Rinse and cut into 1/4 or 1/2 inch sections. Cook nopales in 2 quarts boiling salted water until their color changes to dark green and they are soft. When they are done, drain and rinse well to remove the sliminess. Drain well prior to sauteeing. In a non-stick skillet, heat oil on medium high heat, add onions and fry until they are transparent.
Add the Garlic and stir. Add drained cooked nopales, salt and pepper. Stir. Add Tomatoes and saute to blend the flavors. Do not overcook. The sauteeing is meant to join the flavors.May add chili peppers or chorizo for variation.
Add the cilantro just before serving. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 mins if using fresh cactus. |
Personal
Notes: |
Personal
Notes: My father Henry Lopez grew his own cactus and stored them on newspapers in the basement in the winter and planted the leaves/pads in the spring. One pad would grow a whole cactus. He believed that eating cactus was good for treatment and prevention of diabetes. He was once featured in a newspaper article showing the cactus that he harvested from his garden. He would save the liquid from the cooked cactus, refrigerate it and drink it for it's nutritious value. He loved to garden and cook. He lived to the age of 98.
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