Nopales, or prickly pear pads, are a culinary treasure of Mexico, offering a unique texture and slightly tangy flavor. Often overlooked in international cuisine, nopales deserve a place of honor on your table. This recipe for Stuffed Nopales elevates this humble ingredient to a delicious and satisfying main course. Forget bland side dishes – prepare yourself for a fiesta of flavors bursting with savory goodness. We’ll guide you through preparing the nopales, creating a flavorful filling, and assembling these delightful parcels.
This recipe offers a fresh take on traditional Mexican flavors, combining the slightly sweet and succulent nopales with a rich and hearty filling. Whether you're a seasoned cook or a kitchen novice, you'll find this recipe easy to follow and incredibly rewarding. Ready to experience the magic of stuffed nopales? Let's dive into the step-by-step instructions below!
Tools Needed
- Aluminum foil
- Comal (or griddle)
- Blender
Ingredients
- Nopales (cactus pads)
- Panela cheese (or fresh cheese)
- Ripe tomatoes
- Onion
- Jalapeño pepper
- Epazote leaves
- Salt
- Ground black pepper
- Garlic powder
- Oregano
- Olive oil
- Green chiles
- Green tomatoes
- Avocado
- Cilantro
- Corn tortillas
- Refried beans
Step-by-Step Instructions
Step 1. Prepare and Season the Nopales
- Wash and remove any thorns. Slice them into thick pieces.
- In a bowl, mix olive oil, salt, pepper, garlic powder, and oregano.
Step 2. Assemble and Cook the Stuffed Nopales
- Place a nopal slice on aluminum foil. Add a splash of oil and spread. Season with the prepared spice mixture. Top with a slice of cheese, tomato slices, onion rings, and jalapeño rings. Season again with the spice mixture. Add epazote leaves.
- Fold the aluminum foil to create a sealed packet.
- Heat a comal or griddle over medium heat. Reduce heat to medium-low. Place the nopales packets on the comal and cook for 8-9 minutes per side (or 11-12 minutes if nopales are thick).
Step 3. Prepare the Salsas
- Cook green chiles and tomatoes with onion and garlic until tomatoes are a medium yellow color. Blend with cilantro, salt, and water (if desired).
- Roast tomatoes, garlic, onion, and serrano peppers on a hot griddle until softened. Blend with salt.
Step 4. Serve the Stuffed Nopales
- Serve the cooked nopales with green salsa (topped with avocado and onion), roasted red salsa, warm corn tortillas, refried beans, and cilantro.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Cover the comal with aluminum foil to prevent splattering.
- Taste the cheese and adjust salt accordingly.
Nutrition
- Calories: approximately 250-350
- Fat: 10-15g
- Carbs: 30-40g
- Protein: 8-12g
FAQs
1. Can I use canned nopales instead of fresh?
Yes, you can! Just make sure to drain them well before using. The texture might be slightly softer than fresh nopales.
2. What can I substitute for the cheese?
Feel free to experiment! Cotija, queso fresco, or even Monterey Jack would be delicious substitutes. You can also omit the cheese entirely for a vegetarian option.
So there you have it – a vibrant and flavorful Stuffed Nopales dish ready to impress your friends and family. This recipe is a testament to the versatility and deliciousness of nopales, proving that simple ingredients can create extraordinary meals. Enjoy the unique taste and satisfying experience of this authentic Mexican delight!