Nopales, or prickly pear cactus paddles, are a culinary staple in Mexican cuisine, offering a unique texture and subtle flavor. This recipe elevates the humble nopal to a delicious and satisfying dish: Nopales con Queso Panela, a vibrant combination of tender nopales simmered in a zesty salsa, then topped with creamy, grilled panela cheese. The salsa's bright acidity perfectly complements the slightly sweet nopales, while the salty, slightly melting panela adds a delightful textural contrast. This simple yet flavorful dish is perfect as a side or a light vegetarian meal.
This recipe is easy to follow, even for those new to cooking with nopales. The ingredients are readily accessible, and the cooking process is straightforward. Ready to experience the delightful taste of Nopales con Queso Panela? Let's dive into the step-by-step instructions to create this delicious Mexican treat!
Tools Needed
- Pan
- Blender
- Knife
- Cutting board
Ingredients
- Nopales (prickly pear pads): 500g
- Onion: 1/2
- Garlic: null
- Salt: null
- Green tomato peels: null
- Panela cheese: null
- Corn tortillas: null
- Ripe tomatoes: 450g
- Green tomatoes: null
- Serrano peppers: null
- Chiles de árbol: null
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Wash thoroughly and let them sweat to release their slime. If using pre-cut nopales, cook them in water to prevent acidity.
- Cut the panela cheese into pieces.
- Cut day-old corn tortillas into triangles and fry until crispy.
- Boil serrano and árbol peppers for 5 minutes. Add tomatoes (without stems), and cook for 3-4 minutes. Add green tomatoes until they turn yellow. Let cool, then blend with onion, garlic, peppers, a little cooking water, and season with salt. Add the cooked tomatoes and green tomatoes and blend again.
Step 2. Cook the Nopales and Salsa
- Sweat the fresh nopales (without water) with onion, garlic, salt, and green tomato peels. Rinse with cold water once cooked.
- Sauté onion in hot oil for 4-5 minutes. Add the salsa, season with salt, and simmer for 15 minutes. Add the cooked nopales and cook for 10 minutes to blend flavors.
Step 3. Grill the Panela Cheese
- Roast the panela cheese pieces in a hot pan over medium heat until browned on both sides.
Step 4. Combine and Serve
- Add the grilled cheese to the nopales and sauce. Simmer until the cheese is hot. Serve with tortilla chips.
Read more: Grilled Mexican Octopus Recipe: A Sakora Gastronomy Delight
Tips
- Use fresh nopales for the best results when sweating them. If using pre-cut nopales, boil them to remove any acidity.
- Day-old tortillas are ideal for making tortilla chips to prevent them from absorbing too much oil.
- Using green tomatoes in the salsa adds color and flavor.
Nutrition
- N/A
FAQs
1. Can I use a different type of cheese instead of panela?
While panela is ideal for its melting properties and mild flavor, you can experiment with other firm cheeses like queso fresco or Oaxaca. Keep in mind the melting point and flavor profile may differ.
2. How can I prepare the nopales to remove the spines?
First, peel off the outer layer of the nopales. Then, use a vegetable peeler or a sharp knife to carefully shave off any remaining spines. Finally, rinse thoroughly under cold water.
This Lenten Nopales in Salsa with Grilled Panela Cheese recipe offers a delicious and satisfying vegetarian meal, perfect for a Friday night or any time you crave a vibrant and flavorful dish. The simple preparation and readily available ingredients make it an accessible recipe for cooks of all levels. Enjoy the delightful combination of textures and tastes – a true testament to the versatility of nopales!