Dive into the vibrant flavors of Mexico with this hearty and healthy Nopal Stew featuring tender zucchini in a rich red chili sauce. Nopales, or prickly pear cactus paddles, offer a unique texture and subtle earthy flavor that perfectly complements the sweetness of zucchini and the fiery kick of the chili. This surprisingly simple dish is packed with nutrients and boasts a satisfying depth of flavor that will leave you wanting more. It's the perfect vegetarian main course, side dish, or even a flavorful addition to your tacos.
This recipe beautifully balances the slight bitterness of the nopales with the sweetness of the zucchini and the vibrant heat of the chili sauce, creating a harmonious and unforgettable taste experience. Ready to experience the magic of this Mexican culinary gem? Let's embark on a step-by-step journey to create your own delicious Nopal Stew with Zucchini, following the easy-to-follow instructions below.
Tools Needed
- Pot
- Strainer
- Pan
Ingredients
- Nopal stalks: 4
- Tomatoes: 3
- Small onion: 1
- Puya chilies: 4
- Guajillo chili: 1
- Cilantro sprigs: 34
- Zucchini: 1
- Garlic clove: 1
- Oregano: 1/4 teaspoon
- Salt: 1 teaspoon
- Fresh cheese: null
- Water: 1 1/2 cups
Step-by-Step Instructions
Step 1. Prepare the Nopales and Chili Sauce Base
- Clean and cut the nopal stalks, removing thorns.
- In a pot, boil the nopales with a little water, a piece of onion, and salt.
- Toast the puya and guajillo chilies until slightly charred but not burned.
- Boil one tomato whole; dice the remaining two.
- Simmer the toasted chilies, diced tomatoes, and whole boiled tomato in a pot for 8 minutes, then let cool for 10 minutes.
- Strain the cooked nopales, removing excess water and the onion.
- Blend the boiled chilies and tomatoes with a little water and garlic clove to create a sauce.
Step 2. Sauté Vegetables and Incorporate Nopales
- Cut the zucchini into small pieces.
- Heat a little oil in a pan and sauté the chopped onion until translucent.
- Add the cooked nopales, oregano, and diced tomatoes to the pan; cook for 8 minutes.
Step 3. Combine and Simmer the Stew
- Stir in the zucchini and cilantro; cook for another 4 minutes.
- Strain the sauce and add it to the pan with the nopales and zucchini.
- Season with salt to taste and simmer for 10 minutes.
Step 4. Serve and Garnish
- Garnish with fresh cheese before serving.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- If you don’t like spicy food, reduce the amount of puya chili.
- Optional: Add beans for extra flavor and nutrition.
Nutrition
- N/A
FAQs
1. Can I substitute the zucchini with other vegetables?
Yes! Other vegetables like squash, bell peppers, or even potatoes would work well. Just adjust cooking time as needed.
2. How do I prepare the nopales (prickly pear cactus)?
First, remove the spines. Then, boil them for about 10 minutes to soften and remove any remaining bitterness. You can also grill them for smoky flavor.
This Nopal Stew with Zucchini in Red Chili Sauce is a testament to the vibrant and flavorful cuisine of Mexico. Enjoy this healthy and satisfying dish as a comforting meal or a unique addition to your next gathering. Buen provecho!