Best Nopales Prickly Pear Cactus Stew Recipes

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NOPALES EN ESCABECHE



Nopales en Escabeche image

This is the familiar pickled vegetables you see at taco stands, only with added nopales. If you follow these directions, they will not be slimy. I rarely can these, as they last a couple months in the fridge, but if you want them shelf stable water-bath can them for 15 minutes per pint.

Provided by Hank Shaw

Categories     Condiment

Time 40m

Number Of Ingredients 11

1 pound cleaned nopales, cut into large dice
Salt
2 tablespoons olive oil
1 small onion, sliced root to tip
2 carrots, peeled and sliced into coins
2 to 4 jalapenos, sliced
4 cloves garlic, peeled but whole
1 cup water
1 teaspoon dried Mexican oregano, (or regular oregano)
2 bay leaves
2 cups white or cider vinegar

Steps:

  • Toss the diced nopales with about 2 tablespoons of salt and let them drain in a colander in the sink for 20 to 30 minutes, while you chop the other vegetables. When you're done, rinse the nopales quickly under cold water.
  • Put the oil in a large pan and get it hot. Add the onion and saute for 2 minutes. Add the carrots, jalapenos, garlic and nopales. Turn the heat to medium-high and stir-fry. You will soon see the slime. Cook vigorously until the slime cooks away, about 10 minutes, stirring often.
  • Add the water, oregano, bay leaves and vinegar and stir well. Bring to a boil, then move this into clean Mason jars. Seal and let cool. Store in the fridge or water-bath can them.

Nutrition Facts : Calories 53 kcal, Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 22 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

BEEF STEW WITH CACTUS - CARNE GUISADA CON NOPALITOS



Beef Stew With Cactus - Carne Guisada Con Nopalitos image

Make and share this Beef Stew With Cactus - Carne Guisada Con Nopalitos recipe from Food.com.

Provided by Molly53

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

3 dried ancho chiles
2 tablespoons corn oil
1 medium onion, chopped
2 lbs boneless beef stew meat, cut into 2-inch cubes
salt & fresh ground pepper
1 -2 garlic clove, minced
1 large ripe tomatoes, cored and diced
1 cup cooked nopales, in 1/2 -inch dice (canned may be subbed if you can't find fresh paddles)

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.

Nutrition Facts : Calories 183.2, Fat 6.8, SaturatedFat 2.4, Cholesterol 72.6, Sodium 95.2, Carbohydrate 5.8, Fiber 1.9, Sugar 1.2, Protein 25.8

HUARACHES - STUFFED PRICKLY PEAR CACTUS PADDLES - STUFFED NOPALE



Huaraches - Stuffed Prickly Pear Cactus Paddles - Stuffed Nopale image

Named for the flat soles of the country people's sandals that they resemble. Originating at the Nopal Fair in Tlaxcalancingo, Puebla, Mexico and to be found at food vendors in Mexico City.

Provided by Molly53

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 large nopales (prickly pear cactus paddles, cleaned of spines and glochids)
1/4 medium white onion
1 large garlic clove, peeled and halved
salt
6 slices monterey jack cheese or 6 slices gouda cheese
1/4-1/2 cup flour
3 eggs, separated, at room temperature
corn oil (for frying)

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.

NOPALES (PRICKLY PEAR CACTUS) STEW



Nopales (Prickly Pear Cactus) Stew image

There are tricks to this recipe: 1. Finding nopales pads from a Mexican grocery. 2. Finding the willpower to ever put down the spoon after the first bite.

Provided by Bradshaw Hammond @BradshawHammond

Categories     Other Main Dishes

Number Of Ingredients 10

2 pound(s) fresh nopales pads. (preferably with spines already cut off)
1 package(s) shredded chicken (or whatever pre-cooked meat is desired)
2-4 clove(s) garlic (tailor amount to specific palate)
1 - onion
1 can(s) fire roasted tomatoes with garlic
2 can(s) diced chili, onion, and tomato
1 can(s) black beans
1 can(s) butter beans
1 can(s) navy beans
1 can(s) chili beans

Steps:

  • How to prepare the Nopales: Slice up the pads first lengthwise then horizontally. You should have cuts of various sizes. Boil in water for 5-6 min. Strain in colander and repeat. The nopales are now prepared.
  • Chop and saute the onion and garlic.
  • Pour all the cans into the crock pot (pour everything inside the cans). Dump the shredded chicken, prepared nopales, and sauteed garlic and onions into the crock pot as well. Stir everything until properly mixed.
  • Use whatever time interval on the crock pot fits your schedule. Make sure dish is warm before serving. A Dutch Oven can be used as substitute for the crock pot. Again make sure stew is warm and ready before serving. Suggest chips and fresh fruit (preferably tropical) for accompaniment.

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