Holiday Cactus Recipe Time


From Chef Gary Edward Hamel via Planet Green.

Cooked Cactus Sauce
Ingredients:
Onion
Corriander – Ground
Cumin – Ground
Roasted Diced Nopales Cactus
Garlic
Tequilla – Hornitos
Limes
Cilantro
Salt
Tomatoes
Chipotle Peppers
Veg/chicken stock
Shrimp (Substitute with fish or seasoned firm tofu)
Sweet corn tamales

Directions after the break

Preparation Cooked Cactus Sauce (goes under food directly on plate.)
In a steamer replace H2O with 2 cups veggie stock and two rinsed chipotle peppers in bottom. In top put in 2 cloves garlic, 1 small white onion peeled and quartered. 2 tomatoes peeled and seeded, and 6 medium cactus leaves with skin removed.

Steam for 10 minute or until all veggies softened. In a food processor: Put a handful of fresh cilantro, 2 tsp. ea. of kosher salt, ground cumin and corriander, pulse a couple times to grind the fresh herbs. Add juice of two ripe limes, veggies and peppers from the bottom and turn on to puree. Add stock from steamer bottom and adjust with more stock for consistency and salt to taste.

That seems like a lot of work. Personally, I would substitute the tofu. But the real question is how do you make “roasted diced nopales cactus”?


    
    
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