Nopales Tostadas Recipes

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WARM NOPALITOS WITH SAUTEED CORN AND GUAJILLO



Warm Nopalitos with Sauteed Corn and Guajillo image

Warm Nopalitos with Sauteed Corn and Guajillo recipe from Pati's Mexican Table Season 4, Episode 1 "Good Morning, Mexico!"

Provided by Pati Jinich

Categories     Side Dish

Time 45m

Number Of Ingredients 8

3 tablespoons safflower or corn oil (seperated)
3 pounds fresh nopales (rinsed, cleaned and diced)
1 teaspoon kosher or coarse sea salt (or to taste)
2 garlic cloves (peeled and finely chopped)
1/2 cup chopped white onion
2 ounces (about 7 or 8 chiles) guajillo chiles (cleaned, seeded and chopped)
2 cups fresh corn kernels (from about 3 cobs, or thawed from frozen)
1 tablespoon fresh squeezed lime juice

Steps:

  • Heat two tablespoons of the oil in a large heavy skillet (that has a lid) over medium-high heat. Add the diced nopales, sprinkle the salt and stir for a minute or two. Place the lid on, reduce the heat to medium and let the nopales cook and sweat for about 20 minutes, stirring once or twice. They will have exuded a gelatinous liquid that will begin to dry out. Take off the lid, stir and make sure most of the liquid has dried up; if it hasn't, let them cook for a couple more minutes until it does.
  • Pour in the third tablespoon of oil, mix with the nopales and incorporate the garlic, chopped onion, guajillo chiles and corn. Mix well and let it cook for about 3 to 4 minutes. Squeeze in a tablespoon of fresh lime juice, mix and place the lid back on. Let the nopales cook for another 3 to 4 minutes and turn off the heat. Taste for salt and add more if need be.
  • If you have any leftovers, they make a wonderful filling for quesadillas.

NOPALES TOSTADAS



Nopales Tostadas image

Treat your family to a meatless Mexican dinner with these nopales tostadas - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 12

Number Of Ingredients 13

1 tablespoon olive oil
1 garlic clove, finely chopped
3 tablespoons white onion, finely chopped
1 can (16 oz ) refried black beans
1 package (4.5 oz) tostadas (12 tostadas)
1 jar (15 oz) Nopales strips in brine, drained
2 Roma tomatoes diced, (1 cup)
1/2 cup red onion, finely chopped
1 large ripe avocado, cut into 24 slices
3/4 cup crumbled Cotija cheese
1/4 cup finely chopped fresh cilantro
Salsa, if desired
Mexican style cream, if desired

Steps:

  • Heat oil in skillet over medium high heat. Stir in onions; cook about 2 to 3 minutes or until soft. Stir in refried beans. Cook for 2 to 3minutes until hot, stirring occasionally. Let cool for 5 to 10 minutes, to keep tostadas from getting too soft.
  • To assemble tostadas: Spread 2 tablespoons refried bean mixture on each shell; top with 2 tablespoons nopales, 1 rounded tablespoon tomatoes, 1 scant tablespoon red onion, 2 slices avocado, and 1 tablespoon queso cotija. Sprinkle with cilantro.

Nutrition Facts : Calories 140, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 1 g, TransFat 0 g

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