Nopales Guisados (sauteed Cactus)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 4 | Servings | |
INGREDIENTS
| 1 | lb | Cactus leaves, dethorned |
| cut in 1/4" strips | ||
| 1 | Onion, cut into thin | |
| strips | ||
| 1/4 | c | Cilantro, chopped |
| 1 | Dried red New Mexico chile | |
| or similar seeded and | ||
| soaked in hot water until | ||
| soft | ||
| Salt, to taste | ||
| Vegetable oil for frying |
INSTRUCTIONS
Date: Fri, 15 Mar 1996 21:59:28 EST From: YQYM81A@prodigy.com (MS KIMBERLY J MENDOZA) Per the request of Kathy Meade, here are a few traditional recipes for the week before Easter in Guanajuato, Mexico: Recipe By : Martha Mendoza Cook nopales in boiling salted water until their color changes to dark green and they are soft. When they are done, rinse well to remove the sliminess (similar to okra). In a skillet, fry the onions with a little oil until they are transparent. Add the nopales and salt to taste and saute to blend the flavors. While they are sauteeing, put the chile and a little of the soaking water in the blender and puree. Add this puree to the nopales and stir to blend. Stir in cilantro just before serving. Serve on a platter with Tortas de Camaron on top. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 456.4mg
Potassium: 117.9mg
Carbohydrates: 17.3g
Fiber: 1.6g
Sugar: 2.3g
Protein: 13.6g