This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias Over the last few years, my kitchen has become increasingly busy with gatherings surrounding tamaladas. Per usual, they first began around the holidays. Traditional red chile tamales were customarily made a week or two before posadas began. With
While I'm an equal opportunity eater -- love meat, fish, and vegetables, and would even try insects (cricket tacos, perhaps) if given the opportunity -- I
Nopales are the paddles of oputina (prickly pear) cactus, commonly found in Mexico. In this recipe, they are great grilled and taste a little like green beans.
If you haven't tried a prickly pear (cactus fruit) you are going to love them. I share tips and tricks to enjoy them, and the best recipes!
Nopales are cactus paddles. Be careful when handling the paddles, because the thorns are very sharp! This version is similar to a chile relleno, only cactus paddles are stuffed with cheese, breaded and fried in oil. Topped with roasted tomato salsa.
You guys are too kind. Based on the responses from my last post (and my post earlier this year about non-recipes), here’s to sharing some of my simpler eats. I will have a blog sabbatical dur…
A simple salsa verde with plenty of roasted green chiles(rajas) is a delicious way to serve up some nopalitos for a meatless option!
Nopales con huevos is a classic Mexican dish made with prickly pear cactus and scrambled eggs. Packed with protein and amazing nutrients, it's a nutritious and delicious breakfast you'll love waking up to!
Prickly pear is a beautiful fruit that you can enjoy in a variety of ways. This article explores prickly pear's nutrition, possible benefits and downsides, and ways to prepare it.
Before starting with today’s recipe I would like to share with you – Nopal Tortilla- I would like to tell you a little bit about the presence of the tortilla
Una rica versión de flautas para celebrar las fiestas patrias. Hermosos colores de nuestra bandera y deliciosos sabores. Ingredientes necesarios: * 10 tortillas de maiz * 4 nopales grandes cortados en tiras delgadas * 1 cebolla mediana cortada en rebanadas delgadas * orégano * sal * aceite el necesario * queso fresco molido * cilantro finamente picado * salsa de chile guajillo Ingredientes para la salsa : * 200 gramos de chiles guajillos sin semillas * 2 jitomates de bola grandes * 1 cucharada de vinagre * 1/2 cebolla chica * 2 dientes de ajo Para la salsa vas a poner todos los ingredientes en una olla y le pones 1/2 taza de agua y sal, lo cocinas a fuego medio hasta que los chiles estén suaves y el jitomate reventado. Vas a licuar todo y cuelas. Das un último hervor, checas sazón y listo. Para las flautas: Vas a poner a cocer los nopales en agua con un poco de sal, los coces hasta que cambien de color, escurres y los enjuagas hasta quitar la baba. En un sartén pones un poco de aceite, ya caliente pones la cebolla a dorar, cuando comienze a oler agregas los nopales bien escurridos, sazonas con sal y orégano, cocinas hasta que la cebolla y nopales estén muy suaves. Rellenas las tortillas con los nopales y fries las flautas en aceite bien caliente, escurres y acomodas en un plato. Los bañas con la salsa caliente y decoras con queso y cilantro, verdaderamente rico. Un tip para éstas flautas, puedes agregar unos camarones secos y cocidos a la preparación de los nopales. Imprimir receta
Nopales are a favorite ingredient during Lent season since they are so versatile that you can add them to almost any dish. Like in this soup, for example, which is called Nopal Soup which roughly translates to “sailing cactus soup”.
These Spinach Enchiladas are creamy, cheesy, and absolutely delicious. Loaded with veggies and three kinds of cheeses, these vegetarian enchiladas will leave you far from hungry!
Regierungsstatistiken zeigen, dass fast ein Drittel der Kinder im Alter von 2 bis 15 Jahren übergewichtig oder fettleibig sind. Eine Möglichkeit, dies zu bekämpfen, besteht darin, sicherzustellen,...
Looking for a delicious and easy Mexican recipe? Look no further than nopales con carne molida. This dish is made with cooked nopales (cactus) and ground beef cooked in a tomato sauce seasoned with hot piquin peppers. It's pretty easy to make and very tasty. Give it a try!
When my mom was a child, she and her sister use to play “house” under the shade of a cactus tree (being very, very careful!). Mama Irene, my grandmother, had a more practical approach to cactus. She would cut off the leaves and prepare “nopales” to eat. When I was a child, my mom would only occasionally...Read More »
Nopales con huevos is a classic Mexican dish made with prickly pear cactus and scrambled eggs. Packed with protein and amazing nutrients, it's a nutritious and delicious breakfast you'll love waking up to!
Recipe for a delicious, easy to prepare, healthy, vegetarian Mexican cactus salad (nopal or nopalitos salad).
This crisp salad hits all the right flavor marks: sweet, salty, and savory. Plus, our simple sauce is made in a way that cuts out refined sugars and reigns in sodium.
Regierungsstatistiken zeigen, dass fast ein Drittel der Kinder im Alter von 2 bis 15 Jahren übergewichtig oder fettleibig sind. Eine Möglichkeit, dies zu bekämpfen, besteht darin, sicherzustellen,...
I need to learn how to cook these motherf*ckers, because I'm just totally and completely intrigued by their prickly exteriors and absolutely delicious spirits.
This black bean salad recipe is full of healthy ingredients and tastes tangy and satisfying, perfect for everything from potlucks to easy lunch ideas.
A step-by-step guide to cutting and using delicious cactus pear with photos.
Der sommerliche Salat ist der perfekte Begleiter mit knusprigem Ciabatta Brot, frischem Rucola und Tomaten, Parmesan und anderen mediterranen Leckereien sowie einer schnellen, köstlichen Vinaigrette.
Unser beliebtes Rezept für Thaisalat mit Hähnchen und mehr als 65.000 weitere kostenlose Rezepte auf LECKER.de.
Pulled jackfruit tacos are smoky, flavoursome and delicious. Not only do they look like the real thing, they taste like it too! They're vegan and healthy!
On our recent trip to New Mexico I saw some tiny cactus on the trip to Santa Fe, along the Rio Grande. This sparked my recipe for Cactus Salsa. I know the small nopales (cactus pads) are usually the most tender, and seeing them roadside reminded me that they are in season. As soon as we got back to Dallas I snatched up all the ingredients to make this including tomatillos, limes, poblanos, jalapenos, serranos, onion, garlic, and of course a few cactus pads. This is a somewhat involved salsa recipe because it involves prepping several different things and cooking the final product for a few minutes, but the results are worth the effort. And if you like, you can even process this in a hot water bath canner and save for future use. Cactus Salsa (printable recipe) 2-4 cactus pads (about 2 cups diced) 8 tomatillos (plum sized) 2 poblanos 2 jalapenos* 1-2 serranos 1/2 white onion 2 garlic cloves 1 tbsp. white vinegar 1/4 c lime juice 1 tsp. comino 1 tsp. garlic salt 1/4 tsp. salt (or to taste) handful chopped cilantro, if serving fresh (do not add cilantro if you choose to can the salsa) Lets start with the tomatillos. Bring a pot of water to boil, meanwhile remove the husks from the tomatillos and rinse them to remove the sticky residue. Toss them in the boiling water and cook for about 5 minutes, until they change color and begin to soften. Be sure to remove them before they burst and save the pot of water, you'll use it to cook the cactus. While you are watching your tomatillos you can prepare all the remaining veggies on a comal (or cast iron skillet). Place them on a hot dry comal and turn occasionally, making sure all sides are blackened. Once they are done place the poblanos in a paper bag for a few minutes, then remove the skin (leave the skin on the other peppers). Remove the stems and seeds from all the peppers (leave in the seeds to add more heat if you like) and place them all in a food processor with the tomatillos. To prepare the nopales, take each pad and run it across an open flame to burn off the needles. Then remove the nubs with a vegetable peeler or sharp knife. Chop and place in boiling water for 2 minutes. Rinse in cold water and put in food processor with other ingredients. Run the food processor to achieve desired consistency. Pour off into a pan and add lime juice, vinegar, and seasonings. Stir and bring to a gentle boil for 5 minutes. At this point you can ladle the salsa into 4 half pint jars (see Canning Basics) and process for 10 minutes. Or if you'd like enjoy the salsa now, top with a handful of chopped cilantro and serve with warm tortilla chips. *I used one green and one red jalapeno for color. I actually saved the red jalapeno and put it in the food processor at the last minute to get bigger chunks throughout.
There's a new “it” vegetable in town, and its name is nopales. So if you want to keep up with the trends, you'll need to try these easy nopales recipes.
Nopales Salad made with prickly pear cactus, tomatoes, onions, cilantro, chili peppers, and lime juice, is a nutrient-packed salad you'll love. It's fresh, healthy and delicious!
With the crisp fall weather having arrived, so has the desire for warm and hearty dishes like this Cajun Shrimp Stew from Emeril Lagasse's latest cookbook, 'Sizzling Skillets and Other One-Pot Wonders'. In his tribute to single dish recipes, he shows there's nothing more satisfying than a comforting meal prepared in your most cherished pot or pan. And unlike some comfort food, this dish is warming, but not heavy. Lagasse initially gained fame in the culinary world, taking over from Paul Prudhomme as executive chef of Commander’s Palace in New Orleans, which is where he began fusing elements of French, Spanish, Caribbean, Asian, and Lagasse’s native Portuguese cuisine. Later of course, he rose to become one of television's most iconic food personalities. Emeril Lagasse’s tribute to one-pot wonders is available on Amazon In his recipe for Cajun Shrimp Stew, a rich homemade shrimp stock makes all the difference, and provides a fortified base for the dish. The stock starts with cooking the shells from the shrimp being used for the stew, creating a good quality aromatic fish stock with layered flavours of savoury vegetables and fresh seafood. Left to simmer for about an hour, the stock is done. A slow simmered shrimp stock cooks for about 45 minutes The secret to the recipe though, is getting the roux to the right colour — a little darker than peanut butter. It should take about 10 minutes, but browns quickly, so it's best to take your time. Chopped onion and garlic are then added and cooked for about 5 minutes, at which point the shrimp stock is slowly added to the roux and whisked until smooth. The secret to the recipe though, is getting the roux to the right colour — a little darker than peanut butter Bay leaves, black pepper, cayenne, thyme, and salt are then added to the sauce and left to simmer for about 45 minutes. Emeril then suggests adding potatoes, but other root vegetables work well too, such as rutabaga, turnips, carrots or parsnips. Cooked for an additional half an hour, the sauce becomes rich and thick, with the shrimp added just before serving so that they stay nice and tender. Served over a bowl of hot steamed rice, and 'Bam!' as Emeril would say, you have a warm and delicious Cajun one-pot wonder. Cajun Shrimp Stew Serves 6-8 1 cup vegetable oil 1 1/2 cups all-purpose flour 2 1/2 cups finely chopped onion 1/4 cup minced garlic, about 12 cloves 10 cups shrimp or fish stock 2 bay leaves 1 1/4 tsp freshly ground black pepper 3/4 tsp cayenne 2 tsp chopped fresh thyme leaves 1 1/2 tbsp kosher salt 3 baking potatoes or other root vegetables, peeled and cut into 2-inch pieces 2 lb medium shrimp, peeled and deveined 1/4 cup chopped green onion, green part only 2 tbsp chopped fresh parsley leaves Steamed long-grain rice, for serving Heat the oil in a heavy-bottomed soup pot over medium-high heat and, when hot, add the flour. Whisk to combine and continue to cook, stirring constantly, until a medium roux is formed, about 10 minutes. It should look a bit darker than peanut butter. If the roux begins to brown too quickly, reduce the heat to medium or medium-low and take your time. It's important that the roux not be burned or the stew will have a bitter taste. As soon as the roux is the right color, add the chopped onion and cook until soft, stirring occasionally, 4 to 6 minutes. Add the garlic and cook for 2 minutes. Stir in the stock, little by little, and bring the sauce to a gentle boil. Add the bay leaves, black pepper, cayenne, thyme, and 4 teaspoons of the salt and reduce the heat so that the sauce just simmers. Cook, stirring occasionally, until the floury taste is gone, 30 to 45 minutes. Add the potatoes and continue to cook, uncovered and stirring occasionally, until the potatoes are very tender and the sauce is thick and flavorful, 30 to 40 minutes longer. Add a bit of water or chicken broth to thin the gravy should the stew get too thick during the cook time. The sauce is meant to be thick and rich but not pasty. Toss the shrimp with the remaining half teaspoon of salt. Stir the shrimp, green onion, and parsley into the stew and continue to cook until the shrimp are just cooked through, 3 to 4 minutes. Remove the bay leaves and adjust the seasoning to taste if necessary. Serve in warmed bowls over hot rice. Rich Shrimp Stock Makes 12 cups 1 to 1 1/2 lb shrimp shells and heads 1 tbsp vegetable or olive oil 14 cups water 1 large onion, unpeeled, roughly chopped 1/2 cup roughly chopped celery 2 small carrots, roughly chopped 2 cloves garlic, peeled and smashed 2 bay leaves 1 tsp salt 2 tsp black peppercorns 3 sprigs fresh thyme 2 large sprigs fresh parsley Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain. In a large stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes. Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow simmer until the stock is flavourful, 45 to 60 minutes. Strain the stock through a fine-mesh sieve into a large heatproof bowl and allow it to cool completely. Cover and refrigerate for up to 3 days before using. The stock can also be placed in airtight containers and frozen for up to several months.
Los platillos típicos mexicanos nunca dejan de sorprendernos y menos con la gran variedad de ingredientes que existen. Preparamos esta receta de Nopales Capeados Rellenos de Queso para que pruebes una nueva forma de cocinar nopales. Recuerda que puedes usar bicarbonato de sodio para eliminar el exceso de baba del nopal. Además, cuando agregues las yemas a las claras, incorpora de forma rápida pero suave, para no bajar el volumen.
This Corn Salad recipe is a perfect summer side dish. It's full of fresh corn, tomatoes, onions and parsley with a tangy dressing.
