Pondfrogs Prickly Pear Cactus Chili Food

NOPALITOS CON CHILI (CACTUS)

Nopalitos Con Chili (Cactus) image

Make and share this Nopalitos Con Chili (Cactus) recipe from Food.com.

Provided by Little Of Everything

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 small nopalitos (should be firm 5 inch in diameter size, top sprouts of prickly pear cactus plant)
3/4 lb chuck (chuck steak)
1 tablespoon vegetable oil
1 med.-size onion, chopped (1/2 c.)
1/4 cup chopped green pepper
1 large garlic clove, minced
1 tablespoon chili powder
1 cup tomato puree (29 oz. can)
1 cup water
1/2 teaspoon salt
1/2 teaspoon leaves oregano, crumbled
1 (15 ounce) can kidney beans (optional)

Steps:

Wash nopalitos, watch for small thorns, use potato peeler to smooth over and remove sprouting thorns. Cut nopalitos into small cubes, wash again, drain. Set aside.
Brown steak in oil after you have cut it into 1/2 inch cubes. Use large skillet. Remove cubes with slotted spoon as they brown. Add onions, green peppers and garlic; saute stirring often, until tender. Add nopalitos to mixture, cook 3 minutes. Sprinkle chili powder over mixture; cook and stir one minute.
Return meat to skillet; add tomatoes, water, salt and oregano; bring to boiling. Lower heat; cover; simmer 30 minutes, stirring occasionally.
Drain beans, reserving about half the liquid. Add beans and reserved liquid to skillet; simmer, uncovered, 15 minutes.

Nutrition Facts : Calories 291.4, Fat 20.5, SaturatedFat 7.3, Cholesterol 58.7, Sodium 379.8, Carbohydrate 10.2, Fiber 2.4, Sugar 4.6, Protein 17.3

ARIZONA CACTUS AND BEANS

Arizona Cactus and Beans image

Being surrounded by land filled with wild prickly pear cactus in Arizona, I was inspired to find different ways to enjoy this local plant. This is a simple but tasty recipe that is best if served with warm cornbread.

Provided by CERAWALLACE

Categories Side Dish

Time 33m

Yield 6

Number Of Ingredients 10

Ingredients

2 teaspoons vegetable oil
2 potatoes, cut into small rectangles
1 cup shredded carrots
2 ½ (15 ounce) jars nopalitos cactus, drained
1 tablespoon chili powder
2 cloves garlic, minced
2 teaspoons fenugreek seeds
2 teaspoons ground coriander
½ teaspoon ground cumin
1 (15 ounce) can pinto beans

Steps:

Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes.
Stir cactus, chili powder, garlic, fenugreek seeds, coriander, and cumin into the potato mixture. Cook, stirring frequently, until cactus is softened, about 5 minutes. Add pinto beans; cook, stirring gently, until just heated through, about 3 minutes.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 30 g, Fat 2.7 g, Fiber 9.6 g, Protein 6.9 g, SaturatedFat 0.4 g, Sodium 216.7 mg, Sugar 1.6 g

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