cup cooked nopales, in 1/2 -inch dice (canned may be subbed if you can't find fresh paddles)
Serving Size: 1 (157) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 61 g33 %
Total Fat 6.8 g10 %
Saturated Fat 2.4 g12 %
Cholesterol 72.6 mg
Sodium 95.2 mg
Dietary Fiber 1.9 g7 %
Sugars 1.2 g4 %
Protein 25.8 g
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.