Include in Print View:

Nopalitos Con Chili (Burbank Cactus Shoots WChili Sauce)

Nopalitos Con Chili (Burbank Cactus Shoots W/Chili Sauce recipe image
This traditional Mexican dish features tender nopalitos (cactus pads) simmered in a flavorful, velvety chili sauce. The mild heat of the chili powder complements the earthy, slightly tangy taste of the cactus, while saut&# 195;©ed onions and garlic add depth and aroma. The sauce thickens beautifully with a touch of flour, coating the nopalitos perfectly. It is a satisfying, hearty vegan main that pairs wonderfully with rice, beans, or grilled meats. Simple to prepare with pantry staples, this recipe brings authentic home-style comfort to your table.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 351.7
Dietary: Vegan, Vegetarian
Description
This traditional Mexican dish features tender nopalitos (cactus pads) simmered in a flavorful, velvety chili sauce. The mild heat of the chili powder complements the earthy, slightly tangy taste of the cactus, while saut&# 195;©ed onions and garlic add depth and aroma. The sauce thickens beautifully with a touch of flour, coating the nopalitos perfectly. It is a satisfying, hearty vegan main that pairs wonderfully with rice, beans, or grilled meats. Simple to prepare with pantry staples, this recipe brings authentic home-style comfort to your table.
Ingredients
  • 12 Cactus Shoots
  • 1/2 teaspoons Pepper
  • 2 Clvs Garlic (chopped) 2 tablespoon Flour
  • 1/2 cups Onions (chopped) 2 oz Chili powder (mild)
  • 1/2 cups Corn oil
  • 1 1/2 cups Water (warm)
  • 1/2 teaspoons Salt
Directions
  1. 1
    Scrape the spines and slime from the cactus shoots using a paring knife, then cut into small squares and rinse well.
  2. 2
    Place the cactus squares in a deep pan with enough water to cover and boil until tender.
  3. 3
    Drain the cooked cactus thoroughly and set aside.
  4. 4
    Rinse the pan and return it to the heat, adding 1/2 cup of corn oil.
  5. 5
    Add the chopped onions and garlic to the hot oil and sauté for 10 minutes until softened and fragrant.
  6. 6
    Remove the pan from heat and let the mixture rest for 10 minutes.
  7. 7
    Stir in the flour, warm water, and chili powder until well combined.
  8. 8
    Return the pan to medium-low heat and cook, stirring constantly, until the sauce thickens to a medium consistency.
  9. 9
    Add the drained cactus squares to the sauce and simmer for an additional 15 minutes to allow flavors to meld.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 351.7kcal
% Daily Value *
Total Fat 30.3g47%
Saturated Fat 3.9g20%
Cholesterol 0.0mg0%
Sodium 2447.2mg102%
Total Carbohydrate 19.3g7%
Dietary Fiber 1.6g7%
Sugars 1.8g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve this dish as a side for beef, poultry, or fish, or enjoy it as a standalone vegan main.

Ensure all spines and the slippery coating are thoroughly removed from the nopalitos before cooking to avoid texture issues.

If the sauce becomes too thick, add a splash more warm water. For a spicier version, increase the chili powder or add diced fresh chilies.

Keywords: nopalitos, cactus, chili, mexican, vegan, sauce, onion, garlic, corn oil, simmer, savory, side dish, plant-based, mild heat
Read it online: https://www.chefs-mate.com/recipe/nopalitos-con-chili-burbank-cactus-shoots-w-chili-sauce/