Guisado De Nopales – Cactus Paddle Stew
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Description
Guisado de Nopales, or Stewed Cactus Paddles, is a traditional Mexican dish brimming with vibrant flavors and rich history. Originating from Oaxaca, Mexico, this recipe incorporates nopales (cactus paddles) paired with the aromatic herb epazote, a cornerstone of authentic Mexican and Caribbean cuisine. Epazote adds a distinct, earthy flavor that complements the dish, and itโs well-known for its potential to reduce the digestive discomfort sometimes caused by beans. This stew is light, healthy, and packed with plant-based goodness, making it a perfect choice for a wholesome meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Nopales (cactus paddles) | 1 (medium-sized paddle) |
| Plum tomato | 1 (ripe) |
| Onion | 1/4 (medium-sized) |
| Water | 1/2 cup (divided) |
| Olive oil | 1 tablespoon |
| Epazote | 1 sprig (or 1 teaspoon dried) |
| Salt | 2 teaspoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 71.7 |
| Fat | 3.7g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 336.9mg |
| Carbohydrates | 9g |
| Fiber | 4g |
| Sugar | 4.6g |
| Protein | 2.6g |
Instructions
| Step | Instructions |
|---|---|
| 1 | Bring a medium-sized saucepan of water to a boil. Ensure enough water to submerge the cactus paddles fully. |
| 2 | Trim the nopales by carefully removing the spines and any damaged portions. Wash thoroughly under running water. |
| 3 | Slice the cactus paddles into half-inch squares for even cooking. |
| 4 | Once the water is boiling, add the nopales pieces and blanch for 5 minutes. Drain and set aside. |
| 5 | Prepare the tomato sauce: Remove the stem ends of the tomato and cut it into quarters. Place the tomato pieces, onion, and 1/4 cup of water into a blender. Blend until smooth. |
| 6 | Heat the olive oil in a medium saucepan over medium heat. |
| 7 | Add the blended tomato mixture to the saucepan, followed by the epazote and salt. Stir well to combine. |
| 8 | Bring the sauce to a boil, then reduce the heat and let it simmer uncovered for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. |
| 9 | Stir in the cooked cactus squares along with the remaining 1/4 cup of water. Mix thoroughly to coat the nopales in the sauce. |
| 10 | Bring the stew back to a gentle boil and simmer uncovered for an additional 5 minutes. If the sauce becomes too thick, adjust the consistency by adding a splash of water. |
| 11 | Taste and adjust seasoning if necessary. Serve hot as a side dish or a main course alongside warm tortillas or rice. Enjoy! |
Tips for Success
- Choosing Nopales: Select fresh, bright green cactus paddles without any blemishes or shriveling.
- Handling Nopales Safely: Use gloves or a clean towel to hold the paddles while trimming spines to avoid injury.
- Substitute for Epazote: If unavailable, try using fresh cilantro or a combination of dried oregano and parsley, though the flavor wonโt be identical.
Pairing Suggestions
Guisado de Nopales pairs wonderfully with freshly made corn tortillas, a side of refried beans, or a simple white rice dish. For a complete Mexican-inspired meal, serve it alongside grilled meats or a vibrant salad.
This recipe brings the heart of Mexico to your table with its simplicity, nutritional richness, and bold flavors. Whether youโre new to cooking with nopales or a seasoned pro, this dish is a must-try for a taste of authentic Mexican cuisine.
