Cactus Mexican Style Recipes

MEXICAN PINTOS WITH CACTUS

Steps:

• Place the pinto beans into a slow cooker, and fill to the top with hot water. Add the bacon, 2 tablespoons of salt, jalapeno and onion. Cover, and cook on High for 3 to 4 hours, adding water as needed, until beans are tender.
• Remove any thorns from the cactus leaves, and slice into small pieces. Place in a saucepan with 1 tablespoon of salt, and fill with enough water to cover. Bring to a boil, and cook for 15 minutes. Drain and rinse with cold water for 1 minute. Add to the beans when they are soft, and cook for 15 more minutes on High.

CACTUS SALSA

Steps:

• Clean and dice the cactus. Add the raw nopales and cover with water. Cook with a tablespoon of sea salt for 10-15 minutes covered. When ready remove the water and rinse several times with iced or cold until slime disappears.
• Chop all ingredients and mix together with the cooked cactus. Season with sea salt, lime juice, and cumin.
• Use the cactus salsa as an appetizer with corn chips or as a garnish for salads, tacos, sopes, or tostadas.

MEXICAN LASAGNA WITH CACTUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large disposable aluminum roasting pan with cooking spray.
• Brown ground beef in a large skillet over medium heat, breaking the meat into crumbles as it browns, 10 to 12 minutes. Drain excess grease and stir in taco seasoning and half the enchilada sauce. Reserve remaining enchilada sauce for later use. Bring beef mixture to a boil, reduce heat to low, and simmer until thickened, about 5 minutes. Set meat aside.
• Layer one package of tortillas into the bottom of the prepared aluminum roasting pan and spread refried beans evenly in a layer over the tortillas. Arrange 1 more package of halved tortillas over the beans, and top with slices of queso fresco. Spread 1 package of reduced-fat Mexican cheese blend over queso fresco slices. Lay half the sliced nopalitos in a criss-cross pattern over the shredded cheese.
• Top nopalito layer with 1 more package of tortillas and spread beef mixture over the tortillas; top with remaining package of tortillas. Finish casserole with remaining enchilada sauce and remaining 1 package cheese blend. Top the cheese with remaining nopalito slices arranged in a criss-cross pattern.
• Bake in the preheated oven until casserole is bubbling and the cheese topping is melted and starting to brown, 25 to 30 minutes. Serve in squares.

CACTUS SALAD

Steps:

• Gather the ingredients.
• Pour canned or jarred nopales into a strainer to drain. Rinse under running water until jar liquid is washed off. Leave nopales in long strips or chop into pieces about the same size as the tomato and onions.
• In a large glass, ceramic, or stainless steel bowl, toss together tomato, onion, nopales, and cilantro.
• Place olive oil, lime juice, oregano, and salt into a small jar with lid on. Shake vigorously until mixture comes together. Pour dressing over salad and toss again, gently but thoroughly.
• Cover bowl and refrigerate salad for at least an hour and up to 24 hours for flavors to meld. To serve, garnish with cheese, onion, and avocado.

CACTUS MEXICAN STYLE

Steps:

• Steam the cactus until softened.
• Drain the cactus.
• Fry all the ingredients except for the Monterrey Cheese.
• Combine fried ingredients with the cactus and allow to simmer for 15 minutes.
• Top with cheese before serving.

NOPALES SALAD

Steps:

• Mix together the chopped onion, tomato, pickled cactus, and fresh jalapeño in a large bowl.
• Whisk together the white balsamic vinegar, spices and olive oil in a smaller bowl.
• Pour the freshly squeezed lime juice over the vegetables and stir.
• Add the dressing, then mix well to coat all the vegetables.
• Sprinkle with fresh cilantro and stir until well blended.
• Cover and chill for at least an hour, then mix in half of the crumbled cheese just before serving. Transfer it to a serving bowl and garnish with the remaining crumbled cheese. For best flavor, serve slightly cold or at room temperature.