Stewed Cactus Paddles - {Guisado De Nopales}

By á-174942

Ingredients

• 1 pound nopales (cactus paddles)
• 1 pound plum tomatoes
• 1/4 medium onion
• 1/2 cup water divided
• 1 tablespoon olive oil
• 1 large epazote sprig
• 2 teaspoons chicken stock base
• 1/2 teaspoon salt or to taste

Details

Servings 4

Preparation

Step 1

Bring a medium saucepan of water to a boil. Trim, clean and wash the cactus. Cut each paddle into half-inch squares. Drop the cactus pieces into the boiling water and cook for 5 minutes. Drain.

Trim the stem ends of the tomatoes and cut the tomatoes into quarters. Place them in a blender container with the onion and one-fourth cup water. Blend thoroughly.

Heat the olive oil in a saucepan. Add the tomato mixture, epazote, chicken base and salt. Bring to a boil and simmer, uncovered, 10 minutes.

Add the cactus squares and the remaining one-fourth cup water. Bring to a boil and simmer gently, uncovered, 5 minutes. If the sauce becomes too thick, thin with a little water.

This recipe yields 4 to 6 servings.

Each serving: 52 calories; 2 grams protein; 7 grams carbohydrates; 3 grams fiber; 3 grams fat; 0 saturated fat; 0 cholesterol; 464 mg. sodium.