Dive into the vibrant world of Mexican cuisine with this delightful recipe for Nopales con Queso – cactus and cheese pancakes! These savory pancakes offer a unique and surprisingly delicious twist on traditional breakfast fare. The tender cactus pads, or nopales, provide a subtle, slightly tangy flavor that beautifully complements the richness of melted cheese. This simple yet satisfying dish is perfect for a weekend brunch, a light lunch, or even a unique appetizer. The preparation is surprisingly straightforward, utilizing readily available ingredients.
Forget complicated recipes; this version prioritizes ease and flavor. The nopales' slight bitterness is expertly balanced by the creamy, salty cheese, creating a harmonious blend of textures and tastes. Ready to create these incredible Nopales con Queso pancakes? Let's get started with the easy step-by-step instructions below!
Tools Needed
- Saucepan
- Blender
- Frying pan
Ingredients
- Cactus (nopales): 500g
- Onion
- Garlic: 1 clove
- Green tomato peels
- Salt
- Eggs: 3-4
- Wheat flour: 4 tablespoons
- Fresh cheese (or panela cheese): 200g
- Ripe tomatoes
- Jalapeño pepper leaves
- Bay leaves: 2
- Oregano: a pinch
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Cactus
- Wash and cut the cactus into small cubes. Sweat the cactus (if fresh) to release the slime. If using pre-cut cactus, cook them in water to prevent acidity.
- Sauté the cactus with onion, garlic, salt, and green tomato peels in a saucepan until the slime is released. Lower the heat and cook for 25 minutes, stirring occasionally.
- Remove the cactus from the heat, rinse with cold water, and drain completely.
Step 2. Make the Pancake Batter
- In a bowl, combine half the flour with the cooked cactus. This helps prevent the pancakes from falling apart.
- Add the cheese to the cactus mixture.
- Incorporate the remaining flour and stir well.
- Beat the eggs with salt and pepper.
- Add the beaten eggs to the cactus and cheese mixture. Mix well.
Step 3. Cook the Pancakes
- Heat oil in a frying pan over medium-low heat. Form small pancakes using a spoon and fry until lightly golden on both sides.
Step 4. Prepare the Tomato Broth (Optional)
- Blend ripe tomatoes, sliced onion, garlic, jalapeño pepper leaves, bay leaves, oregano, and salt with chicken broth or water.
- In a separate pan, sauté onion until slightly golden. Add chili pepper, oregano, and bay leaves. Add the blended tomato mixture and simmer for 20 minutes.
- Serve the nopales pancakes warm, dipped in the tomato broth, and accompanied by refried beans and corn tortillas.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Only sweat fresh cactus. Pre-cut cactus should be cooked in water to remove acidity.
- Adding flour to the cactus mixture helps prevent the pancakes from falling apart.
- Don't overcook the tortillas in the broth, or they will fall apart.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 50-60g
- Protein: 20-25g
FAQs
1. Where can I find nopales (cactus pads)?
Nopales are available at many Latin American grocery stores, some farmers' markets, and increasingly, in larger supermarkets in the produce section. You can also sometimes find them online.
2. Can I substitute the cheese?
Yes! Use any melting cheese you enjoy. Monterey Jack, Oaxaca, or even cheddar work well. Experiment to find your favorite!
Enjoy your delicious and unique Nopales con Queso pancakes! This recipe is a fantastic way to explore the exciting flavors of Mexican cuisine without the fuss. From brunch to a quick snack, these savory pancakes are sure to become a new favorite.