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Ingredientes
- 1 x Cactus paddle (about 8 ounces) Salt
- 1/2 x Onion
- 1 x Garlic clove Several sprigs cilantro Dry husks from 4 tomatillos (optional)
- 2 lb Finely diced pork
- 3 x Garlic cloves, chopped
- 1 can Enchilada sauce (Las Palmas preferred) *
- 2 tsp Oregano
- 1 tsp To 2 ts toasted cumin seed, crushed or possibly grnd
- 2 Tbsp. Masa harina
- 1/4 c. Water
- 1/4 c. Chopped cilantro
- 1 x Toasted japones chile, grnd (optional)
Direcciones
- * 1-Lb., 12-ounces size
- To clean the cactus paddle, hold it gingerly between the nodes of the prickly spines. Use a sharp paring knife to slice off the nodes. Keep a damp paper towel nearby to wipe your knife on, making sure the spines stay on the towel. Trim around the edge of the paddle where the spines are closer together. It is not necessary to peel the cactus, only to remove the nodes and spines on both sides. Trim off the blunt end where the paddle was cut from the plant. Cut the paddle into 1/4-inch strips about 2 inches long.
- Bring 4 qts water with 1 Tbsp. salt, the onion, garlic, cilantro and tomatillo husks to a boil; drop in the cactus strips. (Tomatillo husks help retain the bright green color of the cactus.) Blanch the cactus till just crisp tender, about 8 to 10 min. Drain strips in a colander and rinse with cold water.
- Place the meat in a pot with 3 c. of water. Simmer, covered, till the water is just about gone
- Tilt the pot and drain off the fat.
- To the liquid removed meat, add in garlic, the red chile sauce and spices. Simmer about 30 min. Taste for salt, then stir in the liquid removed nopalitos.
- Simmer for 20 min.
- Blend the masa harina and the water to make a paste; whisk it into the stew for a thickener. Simmer 5 min longer, then stir in the cilantro. If desired a spicy stew, add in the japones chile. Serve in bowls accompanied by hot tortillas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 6 servings | |
| Calories 225 | |
| Calories from Fat 70 | 31% |
| Total Fat 7.79g | 10% |
| Saturated Fat 2.67g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 705mg | 29% |
| Potassium 531mg | 15% |
| Total Carbs 9.64g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.39g | 4% |
| Protein 27.43g | 44% |
