Best Napolitos Prickly Pear Cactus Goulash Recipes

NOPALITO PIE (CACTUS PIE)

Steps:

• Preheat oven to 350F.
• Parboil cactus for 3 minutes in enough boiling, lightly salted water to cover in a covered saucepan.
• Drain and rinse under running water.
• Roll half of pastry to 1/8-inch thickness on a lightly floured surface.
• Place in a 9-inch pie plate; trim off excess pastry along edges and set to the side.
• Combine cactus dice (nopalitos) and next three ingredients; mix well by hand.
• Spoon filling evenly into pastry shell, and dot with butter.
• Roll remaining pastry to 1/8-inch thickness; cut into 1/2-inch strips and arrange into lattice; fold edges under and flute into a pretty edge.
• Bake for 50-60 minutes.
• Garnish with slice of prickly pear fruit, if desired.

BEEF STEW WITH CACTUS - CARNE GUISADA CON NOPALITOS

Steps:

• Trim off the glochids and spines from two paddles of prickly pear cactus.
• Cut into 1/2 inch dice and cook in boiling salted water until the color changes to olive green.
• Drain and set to the side.
• Fill a small saucepan with water and bring to the boil; add the chiles and cook for about ten minutes or until fork tender.
• Drain well and remove the stems.
• Whirl in a blender and filter through cheesecloth or a mesh strainer to remove seeds; set to the side.
• Heat a medium skillet over medium heat.
• Add oil and sautee the onion until transparent.
• Add the meat and brown well, taking care not to scorch the onions.
• Add the salt, pepper, chile puree, garlic, tomato and about one cup of water.
• Cover and simmer lightly for about 30 minutes, or until tender (check towards the end of the cooking time to see if you need more liquid). If meat isn't tender, you may need to cook for another 15 minutes or so.
• Add the cooked nopalitos and stir well.
• Serve while hot.

HUARACHES - STUFFED PRICKLY PEAR CACTUS PADDLES - STUFFED NOPALE

Steps:

• Place the whole cactus paddles, onion and garlic in a large pot with water to cover and salt to taste.
• Bring to a boil and cook for 15 minutes, or until the nopales are tender but still firm.
• Drain and rinse.
• Starting at the wide, curved end, carefully slice each paddle horizontally, as if butterflying a chop for stuffing.
• Do not cut all the way through to the narrow end (the thicker part where the pad is attached to the main plant) but leave approximately 1 1/2" uncut.
• Place a slice of cheese between the two sections and press flat.
• Dredge the paddles in flour.
• Beat egg whites until they form stiff peaks, and fold in the lightly beaten egg yolks.
• Pour enough oil into large skillet so that it comes up at least 1/2 inch.
• Heat the oil until sizzling hot.
• Dip the stuffed nopales in the egg batter to coat and fry in the hot oil until golden brown on each side.
• Serve immediately with red salsa.

NAPOLITOS -PRICKLY PEAR CACTUS GOULASH

Steps:

• Pour about 1-2 tablespoons of olive oil in your pan or crock pot. Of you choose to put fresh garlic and onions put them in! Put choice of meat in and brown it all up.
• While sauteing open all jars and cans. The Prickly Pear cactus is pickeled so I put it in a colander and wash it real quick to chase away the vinegar.
• Dump it all in the pan or crock pot. Cook until hot enough and enjoy.
• Brown rice I always give just a tad more water. In this case half a cup of brown rice 1 cup plus 2 tablespoons of water to cook it. Sometimes you can cook rice in a soup broth too. Yum