Cactus in Red Sauce Recipe (Nopales en Salsa Roja)
- 4 dry California chiles
- 2 cups water from soaked chiles
- 1 tablespoon Mazola® Corn Oil
- 1 clove garlic, peeled
- 1 / medium white onion, sliced
- 1 medium tomato, quart ered
- 1 tablespoon corn starch
- 2 teaspoons Mazola® Chicken Flavor Bouillon Powder
- 1 jar ( ounces) nopales (prickly pear cactus), drained and rinsed
- Step 1) Rinse the dry chiles and place in a large bowl with at least 2 cups of hot water for 20 minutes, until soft.
- Step 2) Heat the oil in a medium saucepan over medium heat. Add garlic and onion and cook for 2 minutes until clear. Add the tomato and cook for 3 minutes. Transfer mixture to a blender.
- Step 3) Remove the chiles from the bowl, reserving the water. Discard the seeds and membranes. Place the chiles, 2 cups of the chile-soaked water, the corn starch and the bouillon powder into the blender cup. Puree until smooth.
- Step 4) Transfer mixture back into the saucepan, bring to a simmer. Add the nopales and cook for 2 minutes or until warm.
- This recipe is great served in tortillas as a taco or over eggs, meats, seafood or potato patties.