Nopalitos Con Chili (Burbank Cactus Shoots W/)

This classic Mexican dish transforms humble Burbank cactus shoots into a savory, satisfying meal. The nopalitos are boiled until tender, then simmered in a velvety sauce made with corn oil, onions, garlic, and mild chili powder. The result is a dish with a pleasant, mild heat and a comforting texture that pairs beautifully with rice or beans. It&# 226;ÂÂs an excellent option for weeknight dinners, offering a unique flavor profile that is both earthy and aromatic. Simple to prepare with pantry staples, this recipe brings authentic home-style comfort to your table without requiring complex techniques or hard-to-find ingredients.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 517.1

Dietary: Vegan, Vegetarian

Description

This classic Mexican dish transforms humble Burbank cactus shoots into a savory, satisfying meal. The nopalitos are boiled until tender, then simmered in a velvety sauce made with corn oil, onions, garlic, and mild chili powder. The result is a dish with a pleasant, mild heat and a comforting texture that pairs beautifully with rice or beans. It&# 226;ÂÂs an excellent option for weeknight dinners, offering a unique flavor profile that is both earthy and aromatic. Simple to prepare with pantry staples, this recipe brings authentic home-style comfort to your table without requiring complex techniques or hard-to-find ingredients.

Ingredients

12 Cactus Shoots
2 Clvs Garlic (chopped)
1/2 cup Onions (chopped)
1/2 cup Corn oil
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoon Flour
2 ounce Chili powder (mild)
1 1/2 cup Water (warm)

Directions

1
Scrape the spines and tough outer skin from the cactus shoots using a paring knife.
2
Cut the cleaned shoots into small squares and rinse them thoroughly under cold water.
3
Place the cactus squares in a deep pan, cover with water, and boil until tender.
4
Drain the cooked cactus well and set aside.
5
Heat the corn oil in a clean skillet or saucepan over medium heat.
6
Add the chopped onions and garlic to the hot oil and sautÃÂ© for 10 minutes until softened.
7
Remove the pan from heat and let the mixture rest for 10 minutes.
8
Stir in the flour, warm water, and chili powder until well combined.
9
Return the pan to medium-low heat and cook, stirring constantly, until the sauce thickens to a medium consistency.
10
Add the boiled cactus to the sauce and simmer for 15 minutes to allow flavors to meld.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 517.1kcal

% Daily Value *
Total Fat 36.9g57%
Saturated Fat 5.0g25%
Cholesterol 0.0mg0%
Sodium 3600.5mg151%
Total Carbohydrate 48.9g17%
Dietary Fiber 18.9g76%
Sugars 5.8g
Protein 10.9g22%

* 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

This dish serves as an excellent side for beef, poultry, or fish, or as a standalone vegetarian main.

To reduce the natural slime (gum) of the cactus, some cooks add a pinch of baking soda or a handful of corn kernels to the boiling water.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.

Keywords: nopalitos, cactus, chili, mexican, vegetarian, vegan, main dish, simmered, garlic, onion, corn oil, mild chili, traditional, comfort food, healthy, fiber, weeknight dinner, plant-based, savory, aromatic

Read it online: https://www.chefs-mate.com/recipe/nopalitos-con-chili-burbank-cactus-shoots-w/