I have come to the conclusion that my Nopales (prickly pear cactus) Soup will be the dish that people will remember me by.
It brings a smile to my face to know that more and more people are becoming knowledgeable of what this delicious and nutritious ingredient is all about. As not many people know howto work with this ingredient and since I keep getting asked about other ways to eat it, I decided to share this very simple nopales recipe: Nopales con Papa.
This is a perfect side dish to any meal you would normally eat with potatoes. As a vegetarian or vegan, you can serve it next to your favorite type of beans and eat with corn tortillas to make a complete meal. For some heat eat eat with a pickled jalapeño.
Servings: approximately 4
Ingredients
2 prickly pear cactus pads
1 large potato
2 small onions
4 cloves of garlic
1 quart of water
2 tomatillo husks
2 teaspoon salt
1 teaspoon garlic powder
Pinch of dried oregano
1/4 teaspoon black pepper
2 tablespoons of corn oil
Cilantro for garnish
- Buy cactus pads that have all the spines removed.
- Dice cactus pads and place in a pot with the water. Add one roughly chopped onion, all cloves of garlic, and 1 teaspoon salt. Bring to a boil and cover. Cook for about 15 minutes, until the cactus is soft.
- In the meantime, dice the potato and the remaining onion.
- In an extended pan heat the corn oil and add the potatoes. Cook under low heat.
- After about 5 minutes add the onions and continue cooking.
- By now, the cactus should be cooked. Drain all the liquid and remove the onion and garlic that was cooked with the cactus.
- Add the cactus to the potatoes and continue cooking on low heat.
- Now add the garlic powder, 1 teaspoon of salt, black pepper, and oregano.
- Continue cooking for approximately 5 minutes or until the potatoes are fully cooked.
- To serve sprinkle fresh chopped cilantro.
Provecho!
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