INGREDIENTS

INSTRUCTIONS

* 1-pound, 12-ounces size
To clean the cactus paddle, hold it gingerly between the nodes of the
prickly spines. Use a sharp paring knife to slice off the nodes. Keep a
damp paper towel nearby to wipe your knife on, making sure the spines stay
on the towel. Trim around the edge of the paddle where the spines are
closer together. It is not necessary to peel the cactus, only to remove the
nodes and spines on both sides. Trim off the blunt end where the paddle was
cut from the plant. Cut the paddle into 1/4-inch strips about 2 inches
long.
Bring 4 quarts water with 1 tablespoon salt, the onion, garlic, cilantro
and tomatillo husks to a boil; drop in the cactus strips. (Tomatillo husks
help retain the bright green color of the cactus.) Blanch the cactus until
just crisp tender, about 8 to 10 minutes. Drain strips in a colander and
rinse with cool water.
Place the meat in a pot with 3 cups of water. Simmer, covered, until the
water is just about gone
Tilt the pot and drain off the fat.
To the drained meat, add garlic, the red chile sauce and spices. Simmer
about 30 minutes. Taste for salt, then stir in the drained nopalitos.
Simmer for 20 minutes.
Blend the masa harina and the water to make a paste; whisk it into the stew
for a thickener. Simmer 5 minutes longer, then stir in the cilantro. If you
like a spicy stew, add the japones chile. Serve in bowls accompanied by
warm tortillas.
PER SERVING: 430 calories, 34 g protein, 14 g carbohydrate, 27 g fat (12 g
saturated), 91 mg cholesterol, 411 mg sodium, 1 g fiber.
From an article by Jacquiline Higuera McMahan in the San Francisco
Chronicle
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Life – your only chance. Eternity – payback time”