| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Mexico, Herb/spices, Sauce/gravy, Chili |
6 |
Servings |
INGREDIENTS
| 12 |
|
Cactus Shoots |
| 2 |
|
Clvs Garlic (chopped) |
| 1/2 |
c |
Onions (chopped) |
| 1/2 |
c |
Corn oil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
Flour |
| 2 |
oz |
Chili powder (mild) |
| 1 1/2 |
c |
Water (warm) |
INSTRUCTIONS
With a paring knife, scrape cactus shoots on both flat sides. Cut into
small squares and wash well.
In a deep pan boil cactus until cooked tender. Drain and set aside. Pour
1/2 cup of corn oil into empty rinsed pan and heat. Add chopped onions and
chopped garlic. Saute for 10 minutes, then remove from heat and let rest
for 10 minutes. Now add flour, water, and chili powder. Return to
medium/low heat and stirring constantly, cook until sauce is medium thick.
Add the cooked cactus and simmer for an additional 15 minutes.
Delicious as a side dish for beef, poultry or fish.
Enjoy...Gary
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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