Tag Archives: Vegetarian

Nopalitos con Rajas en Salsa Verde (Cactus with Roasted Green Chiles in Tomatillo Salsa)

Nopalitos con Rajas en Salsa Verde was a typical dish prepared during Lent at our house. Another favorite way to enjoy nopalitos is for breakfast, scrambled with eggs, chorizo, onions and chile serrano! This past year, a couple of my foodie friends were nice enought to ship me fresh cactus paddles all the way from California! I was excited beyond words. It had been so long since I had enjoyed fresh nopalitos of any kind. When I get a craving for them, thank goodness the nopalitos in a jar are available in a variety of stores where I live. One of our local markets has been adding new products to their produce department. I walk in the other day, and what do i find??? Fresh cactus! Yay! I was like a kid in a candy store and the people around me were looking at me like I was crazy, lol! This was probably just my fourth time cleaning the cactus paddles and it wasn’t so bad, ha ha….I love a good cooking challenge!

Nopalitos con Rajas en Salsa Verde

4 cups cleaned nopales(cactus) sliced into strips
Salt
Water
1 pound tomatillos
1 small white onion, cut in half
5 serrano peppers
1 clove garlic
2 poblanos, roasted, peeled and sliced into rajas(strips)
2 Anaheim peppers, roasted, peeled and sliced into rajas(strips)

 

The cactus paddles before being cleaned
The cactus paddles before being cleaned
Use a small sharp knife to remove the needles
Use a small sharp knife to remove the needles

Tip~ When I clean the paddles, I hold the end tightly with a kitchen towel, lay the paddle on flat surface and slice or shave away from me into the sink to catch the needles.


You will also need
Cilantro for garnish
Queso panela or queso fresco, sliced or crumbled
Tortillas, Corn or flour

*oil if you decide to fry the tortillas

 

Slice into strips or dice the nopales. Use right away or freeze for another time.
Slice into strips or dice the nopales. Use right away or freeze for another time.
Blanched Nopales, Roasted Poblanos, Chilacas, Onions and Garlic
Blanched Nopales, Roasted Poblanos, Chilacas, Onions and Garlic
Blanched Tomatillos, Onions and Serrano Peppers for Salsa Verde
Blanched Tomatillos, Onions and Serrano Peppers for Salsa Verde
Nopalitos con Rajas en Salsa Verde
Tacos de Nopalitos con Rajas en Salsa Verde y Queso Panela

Nopalitos con Rajas en Salsa Verde

 

1. Using a small sharp knife, carefully shave or remove the needles from the cactus paddles.  Slice into strips and rinse well under cold water.  Combine the nopales with 1 teaspoon of salt in a sauce pan. Cover with water, bring to a boil, reduce heat and cook for 6 to 8 minutes. Drain and  again rinse well under cold water.

2. In another sauce pan, add the tomatillos, half of the onion and all of the serrano peppers. Cover with water, bring to a boil, reduce to simmer and cook for 10 to 15 minutes. Drain all the water and transfer to the blender. Add garlic and 3/4 teaspoon of salt or to taste. Blend on high until smooth, set aside.

3. Preheat a large skillet with 2 tablespoons of oil to medium heat for a few minutes. Slice the remaining onion into thin strips. Add to skillet and cook for 3 minutes. Add the rajas and nopales and cook for another few minutes. Add half of the salsa from blender to the skillet. Cook at a low simmer for 10 minutes. Garnish with fresh cilantro. Serve with extra salsa, queso panela slices, avocado and warm tortillas. Yields 4 servings.

Prepare some homemade corn tortillas, add sliced queso panela to make a quesadilla or taco, add noplalitos!

Prepare some homemade corn tortillas, add sliced queso panela to make a quesadilla or taco, add noplalitos! The tacos above were fried with just the cheese inside first. The recipe for homemade tortillas is on the blog.

Grilled Corn, Green Chile and Cheese Tamal

When the moods strikes for tamales, this girl just has to make some! Ok, ok, so I promised a friend that I would share some meatless tamales with him and I was finally getting around to preparing them. One thing I knew for sure is that I wanted to fill them with fresh corn off of the cob. Even after grilling and then steaming the corn in the tamal, it still has that great snap when you bite into it!

Another great find is this 10 ounce can of whole green chiles for only $1.25!! I still can’t believe it. When I find the fresh version, which would be Anaheim peppers for me, they are $4.00 a pound. I keep several cans in my pantry at all times. They are perfect for a big batch of chile verde or just as an add in for any savory dish. One of the best things about tamales, besides that they are delicious, is that they can be enjoyed for breakfast, lunch or dinner…or like right now! LOl!

 

Grilled Corn,Green Chile and Cheese Tamal

 For Masa
3 cups masa harina
1 teaspoon salt
1 1/2 teaspoons baking powder
1 packet Knorr Sazon
3 cups warm water or low sodium chicken broth
1 cup vegetable shortening, melted

For Grilled Corn and Green Chile
Olive oil
3 ears of fresh corn
1 small red onion, sliced thick
1 to 2 serranos or jalapeños, stems removed
1 to 2 cloves garlic, minced
10 ounce can of whole green chiles, diced (mild)
1/3 cup sun dried tomatoes, minced
1/4 cup cilantro, chopped
3 tablespoons red wine vinegar
Salt and pepper to taste

You will also need
30 to 36 corn husk
12 ounces of Oaxaca cheese, torn into strips (enough for
each tamal)

Grilled Corn, Green Chile and Cheese TamalWhole Green Chiles

Directions

1. In a large bowl, add the dry ingredients to prepare the masa. Gradually add in the warm water or broth until dough forms. Work in the melted shortening until you get a thick , but spreadable masa. Cover and set aside.

2. Add the dried corn husk to a large container and cover with really hot water. Use a heavy bowl to weigh them down, set aside.

3. Preheat a stove top grill pan to medium heat. Drizzle the corn and red onion with olive oil and transfer to grill pan. Cook for about 10 to 15 minutes, turning as needed, until you get some good grill marks and the onions begin to caramelize. Remove from heat and let cool. Remove corn from cob and dice the red onions. Mix all of the ingredients to prepare the corn salsa, taste for salt.

4. Take a few corn husk and shake off excess water. Tear husk down to no wider than about 4 inches across the palm of your hand. Spread 3 tablespoons of masa evenly onto the bottom half. Fill with 1 1/2 to 2 tablespoons of filling down the center and a strip of Oaxaca cheese. Fold in sides, then fold down top flap. I like to wrap my cheese filled tamales in pre-cut pieces of deli paper. Cook tamales, open side up, in a large steam pot for 1 hour and 10 minutes. Remove from heat and let sit for 20 minutes before serving. Yields up to 36 medium tamales. Serves with your favorite salsa or any leftover corn salsa and cheese.

Tips~ When steaming tamales, set your kitchen timer for 30 minutes and add a couple more cups of hot water to the tamale pot. It’s best to have too much water than not enough. You never want to run out of water while steaming. If you cannot find the deli paper, you can also use foil paper.

I like it Spicy~Habanero Hummus

For me, hummus is one of those addicting foods that I crave. But for me, it has to be spicy with that right note of acid and salt to keep me coming back for more. Besides being a great appetizer for any occasion, it makes a great vegetarian meal. it’s quite filling and very satisfying.

Ingredients

2 1/2 cups chickpeas
2 habaneros, sliced
2 cloves garlic, sliced
1/3 cup flat leaf parsely, chopped
Juice of 1 lemon
1 1/2 tablespoons tahini paste
4 to 5 tablespoons olive oil
Salt to taste

For Indian Spiced Sauce
1/2 cup flat leaf parsely, chopped finely
1/4 cup cilantro, chopped finely
1/4 cup green onions, sliced finely
1 roma tomato, seeded, diced small
2 cloves garlic, minced
1 serrano, minced
1 1/2 tablespoons freshly grated ginger
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
1 teaspoon crushed red pepper flakes
1 teaspoon garam masala
1/2 teaspoon turmeric
4 tablespoons red wine vinegar
1/4 cup olive oil
Salt and pepper to taste

Habanero Hummus

Directions

1. Combine all of the ingredients for the hummus in the food processor. Process on high until smooth. Using a rubber spatula push hummus down and process again until smooth. Taste for salt, transfer to serving dish. Cover and let sit for at least 30 minutes or refrigerate until ready to serve.

2. In another bowl, combine all of the ingredients for the Indian spiced sauce. Stir well to combine, taste for salt. This sauce is always better if it has a chance to sit for an hour or more. I do suggest hand chopping instead of throwing it into the processor. The hummus is served over a simple naan bread and garnished with avocado slices and more habanero.