Nopalitos con chili (burbank cactus shoots with chili sauce)

Yield: 6 servings

Measure Ingredient
12 \N Cactus Shoots
2 \N Clvs Garlic (chopped)
½ cup Onions (chopped)
½ cup Corn oil
½ teaspoon Salt
½ teaspoon Pepper
2 tablespoons Flour
2 ounces Chili powder (mild)
1½ cup Water (warm)

With a paring knife, scrape cactus shoots on both flat sides. Cut into small squares and wash well.

In a deep pan boil cactus until cooked tender. Drain and set aside. Pour ½ cup of corn oil into empty rinsed pan and heat. Add chopped onions and chopped garlic. Saute for 10 minutes, then remove from heat and let rest for 10 minutes. Now add flour, water, and chili powder. Return to medium/low heat and stirring constantly, cook until sauce is medium thick.

Add the cooked cactus and simmer for an additional 15 minutes.

Delicious as a side dish for beef, poultry or fish.


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