Nopales en salsa roja is made with chiles, tomatoes, and heart-healthy* Mazola® Corn Oil. This delicious nopales recipe can be served in a variety of ways.
Cactus in Red Sauce Recipe (Nopales en Salsa Roja)
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Yield:
Serves 8
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Total Time:
50 mins
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Prep Time:
20 mins
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Cook Time:
30 mins
Ingredients
- 4 dry California chiles
- 2 cups water from soaked chiles
- 1 tablespoon Mazola® Corn Oil
- 1 clove garlic, peeled
- 1/2 medium white onion, sliced
- 1 medium tomato, quartered
- 1 tablespoon corn starch
- 2 teaspoons Mazola® Chicken Flavor Bouillon Powder
- 1 jar (30 ounces) nopales (prickly pear cactus), drained and rinsed
Instructions
- 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.
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