Guisado De Nopales - Cactus Paddle Stew

1. 1

   Bring a medium saucepan of water to a boil.

2. 2

   Trim off spines and damaged bits, clean and wash the cactus.

3. 3

   Cut each paddle into half-inch squares.

4. 4

   Drop the cactus pieces into the boiling water and cook for 5 minutes; drain.

5. 5

   Trim stem ends of the tomatoes and cut the tomatoes into quarters.

6. 6

   Place them in a blender container with the onion and one-fourth cup water.

7. 7

   Whirl until thoroughly blended.

8. 8

   Heat the olive oil in a saucepan.

9. 9

   Add the tomato mixture, epazote, chicken base and salt.

10. 10

    Bring to a boil and simmer uncovered about 10 minutes.

11. 11

    Add the cactus squares and the remaining one-fourth cup water.

12. 12

    Bring to a boil and simmer gently, uncovered, 5 minutes.

13. 13

    If the sauce becomes too thick, thin with a little water.

* Per serving · 4 servings · Values may vary.

No additional tips available.