Burbank Cactus Shoots with Chili Sauce

1. 1

   With a paring knife, scrape cactus shoots on both flat sides.

2. 2

   Cut into small squares and wash well.

3. 3

   In a deep pan boil cactus until cooked tender.

4. 4

   Drain and set aside.

5. 5

   Pour 1/2 cup of corn oil into empty rinsed pan and heat.

6. 6

   Add chopped onions and chopped garlic.

7. 7

   Saute for 10 minutes, then remove from heat and let rest for 10 minutes.

8. 8

   Now add flour, water, and chili powder.

9. 9

   Return to medium/low heat and stirring constantly, cook until sauce is medium thick.

10. 10

    Add the cooked cactus and simmer for an additional 15 Delicious as a side dish for beef, poultry or fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.