"Discover how to cook this casserole recipe free. Learn how to cook a healthy recipe. Delicious chef recipe explained step by step. Cooking tips and food recipe. Easy, quick and free recipe!"
Recipe by: marie-antoine
Rate this recipe (1 votes)
368 people have saved this recipe
See below ingredients and instructions of the recipe
Stephen Ceideburg
1 Cactus paddle (about 8
-ounces)
Salt
1/2 Onion
1 Garlic clove
Several sprigs cilantro
Dry husks from 4 tomatillos
-(optional)
2 lb Finely diced pork
3 Garlic cloves, minced
1 cn Enchilada sauce (Las Palmas
-preferred) *
2 ts Oregano
1 ts To 2 ts toasted cumin seed,
-crushed or ground
2 tb Masa harina
1/4 c Water
1/4 c Minced cilantro
1 Toasted japones chile,
-ground (optional)
* 1-pound, 12-ounces size
To clean the cactus paddle, hold it gingerly between the nodes of the
prickly spines. Use a sharp paring knife to slice off the nodes. Keep
a damp paper towel nearby to wipe your knife on, making sure the
spines stay on the towel. Trim around the edge of the paddle where
the spines are closer together. It is not necessary to peel the
cactus, only to remove the nodes and spines on both sides. Trim off
the blunt end where the paddle was cut from the plant. Cut the paddle
into 1/4-inch strips about 2 inches long.
Bring 4 quarts water with 1 tablespoon salt, the onion, garlic,
cilantro and tomatillo husks to a boil; drop in the cactus strips.
(Tomatillo husks help retain the bright green color of the cactus.)
Blanch the cactus until just crisp tender, about 8 to 10 minutes.
Drain strips in a colander and rinse with cool water.
Place the meat in a pot with 3 cups of water. Simmer, covered, until
the water is just about gone
Tilt the pot and drain off the fat.
To the drained meat, add garlic, the red chile sauce and spices.
Simmer about 30 minutes. Taste for salt, then stir in the drained
nopalitos. Simmer for 20 minutes.
Blend the masa harina and the water to make a paste; whisk it into
the stew for a thickener. Simmer 5 minutes longer, then stir in the
cilantro. If you like a spicy stew, add the japones chile. Serve in
bowls accompanied by warm tortillas.
PER SERVING: 430 calories, 34 g protein, 14 g carbohydrate, 27 g fat
(12 g saturated), 91 mg cholesterol, 411 mg sodium, 1 g fiber.
From an article by Jacquiline Higuera McMahan in the San Francisco
Chronicle
Posted by Stephen Ceideburg
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Discover the best salad recipes with pictures: lettuce, tomato, etc...
Delicious and light salads!
Discover the best cheese recipes with pictures: cheesecake, fondue, pie, sandwich, appetizer, and more.
Discover the best chicken recipes with pictures: grilled, roasted, barbecue. All delicious chicken recipes for the family!