A savory border recipe as published in our local paper today.
My Private Note
Units: US | Metric
- 3 dried ancho chiles
- 2 tablespoons corn oil
- 1 medium onion, chopped
- 2 lbs boneless beef stew meat, cut into 2-inch cubes
- salt & fresh ground pepper
- 1 -2 garlic clove, minced
- 1 large ripe tomato, cored and diced
- 1 cup cooked nopales, in 1/2 -inch dice (canned may be subbed if you can't find fresh paddles)
- 1Trim off the glochids and spines from two paddles of prickly pear cactus.
- 2Cut into 1/2 inch dice and cook in boiling salted water until the color changes to olive green.
- 3Drain and set to the side.
- 4Fill a small saucepan with water and bring to the boil; add the chiles and cook for about ten minutes or until fork tender.
- 5Drain well and remove the stems.
- 6Whirl in a blender and filter through cheesecloth or a mesh strainer to remove seeds; set to the side.
- 7Heat a medium skillet over medium heat.
- 8Add oil and sautee the onion until transparent.
- 9Add the meat and brown well, taking care not to scorch the onions.
- 10Add the salt, pepper, chile puree, garlic, tomato and about one cup of water.
- 11Cover and simmer lightly for about 30 minutes, or until tender (check towards the end of the cooking time to see if you need more liquid). If meat isn't tender, you may need to cook for another 15 minutes or so.
- 12Add the cooked nopalitos and stir well.
- 13Serve while hot.
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Nutritional Facts for Beef Stew With Cactus - Carne Guisada Con Nopalitos
Serving Size: 1 (157 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 183.1
- Calories from Fat 61
- Total Fat 6.7 g
- Saturated Fat 2.4 g
- Cholesterol 72.5 mg
- Sodium 95.2 mg
- Total Carbohydrate 5.7 g
- Dietary Fiber 1.8 g
- Sugars 1.1 g
- Protein 25.8 g
The following items or measurements are not included: