CACTUS SALSA
Learn how to make the Cactus Salsa also known as Mexican Nopales, a classic appetizer, and a favorite of ours!. It has chopped tomato, onion, jalapeño, cilantro, lime, cumin, and salt. I am paring it with corn chips.
Provided by Chef Adriana Martin
Categories Appetizer or Side Dishes
Number Of Ingredients 8
Steps:
- Clean and dice the cactus. Add the raw nopales and cover with water. Cook with a tablespoon of sea salt for 10-15 minutes covered. When ready remove the water and rinse several times with iced or cold until slime disappears.
- Chop all ingredients and mix together with the cooked cactus. Season with sea salt, lime juice, and cumin.
- Use the cactus salsa as an appetizer with corn chips or as a garnish for salads, tacos, sopes, or tostadas.
Nutrition Facts : Calories 52 kcal, Carbohydrate 11 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 614 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CACTUS (NAPALES) SALSA
This is such tasty stuff, years ago a Mexican friend of mine showed me how to prepare cactus leafs. I'm so glad he did as this makes a wonderful salsa. The nice thing with this is you can heat it up or tone it down to your taste. I've actually toned this batch down from my normal salsa as I wanted the flavor of the cactus to...
Provided by Lou Kostura
Categories Other Snacks
Time 40m
Number Of Ingredients 8
Steps:
- 1. Clean stickers from cactus leafs, cut into 1/4 inch dice. Place in pot of water and boil 10 minutes.
- 2. Drain and rinse cactus in cold water
- 3. Mix all ingredients in bowl and refrigerate 2hours. Mix again and serve with chips
NOPALES CACTUS TACOS
Make and share this Nopales Cactus Tacos recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 2h50m
Yield 1 serving(s)
Number Of Ingredients 32
Steps:
- Special equipment: thin gloves.
- For the nopales cactus:.
- Prepare a grill for medium heat. Wearing thin gloves, use a sharp paring knife, held at a 45-degree angle to the paddles, to carefully remove the spines. Make 3 to 5 slits in the skin of the cactus and rub all over with the garlic clove, then the oil. Sprinkle with some salt.
- Lightly oil the grill grates. Grill the nopales cactus until lightly charred, and the pad becomes tender, flipping once, 10 to 15 minutes total. Set aside to cool, then cut into 1/4-inch strips.
- For the ancho chile puree:.
- Place a dry, nonstick pan over medium heat and lightly toast the chile, turning occasionally,10 minutes. Turn the heat off and step back from the pan to add 3 tablespoons of water, being careful not to let the steam burn you. Cover and let the chile soak 15 minutes.
- Transfer the chile with its water to a blender with a pinch of salt and puree until smooth, adding more water if needed. Combine 3 tablespoons of the resulting paste with the olive oil and the remaining 2 to 3 pinches of salt, or more to taste. (Save the rest of the paste for another use.).
- For the roasted tomato salsa:.
- Combine the tomatoes, quartered Serranos and onions in a large bowl. Toss with the canola oil. Spread the tomatoes, onions, quartered Serranos, 1 clove garlic and bay leaf in a baking pan. Place under the broiler and char until nicely colored, stirring occasionally, 5 to 8 minutes.
- Meanwhile, place the dried ancho chiles in a container of water and allow to hydrate, 20 minutes.
- Sprinkle the broiled vegetables evenly with the paprika, then toss to coat and return to the broiler, about 1 minute. Watch carefully and do not allow the paprika to burn. Remove from the broiler. Stir in the chopped Serranos, ancho chiles (discard the water), chile flakes and olive oil. Allow to marinate in the pan at room temperature, tossing occasionally, 30 minutes. Remove and discard the bay leaf.
- Chop the tomatoes and stir them together with the other vegetables in a bowl, tearing off and adding small amounts of toasted bread as needed to thicken. Add the vinegar and salt and pepper to taste.
- Mince the remaining clove garlic. Stir into the salsa along with the cilantro, lime juice and Mexican oregano. Stir in additional salt to taste.
- For the avocado crema:.
- Combine the avocado flesh, lime juice, orange juice, lemon juice, cilantro and salt to taste in a food processor, and pulse until pureed. Pass through a fine-mesh strainer and adjust seasoning to taste.
- For the tacos:.
- Place the tortillas on a serving plate. Spread with the ancho chile puree using the back of a spoon. Arrange a thin layer of nopales cactus strips over the ancho chile puree. Add a layer of shredded lettuce and spoon some roasted tomato salsa over the top. Drizzle with some avocado crema, and sprinkle with the cheese. Serve immediately.
Nutrition Facts : Calories 3831.4, Fat 334.5, SaturatedFat 44.9, Sodium 977.8, Carbohydrate 216.4, Fiber 71, Sugar 49.4, Protein 42
CACTUS SALSA (SALSA DE NOPALITOS)
This is a great way to eat healthy cactus. Its great to eat with chips or as a side dish with carne asada. Its fast, simple, and will make your mouth watery!
Provided by Chef Carodriguez
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Drain and rinse nopalitos in a colander.
- Chop nopalitos in 1/2 inch pieces.
- Chop cabbage, onion, tomatoes, jalapenos and cilantro.
- Mix everything in a large serving bowl.
- Squeeze lemons and season with salt, pepper and garlic powder.
Nutrition Facts : Calories 57.6, Fat 0.4, SaturatedFat 0.1, Sodium 33, Carbohydrate 13.6, Fiber 4.7, Sugar 8, Protein 3
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