Wednesday, February 16, 2011

Nopalitos Tacos (Mexican)

Ingredients:
2 fresh, prepared nopales (Cactus) spines removed or 1 jar nopales, drained
1 medium onion, chopped
2 medium tomatoes, seeded and chopped
1 large cooked potato (firm) cubed
1 teaspoon vegetable oil
sliced, pickled jalapenos
1 bell pepper (red or orange), seeded and chopped
salt and pepper to taste
1 teaspoon cumin
1 teaspoon ancho chili powder
1 teaspoon garlic powder
1 cup grated sharp cheddar cheese
1 cup refried beans, homemade or canned
8 corn tortillas


Method:
Prepare the fresh nopales if using otherwise drain jarred nopalitos. You can review the fresh nopales preparation process here . If using the fresh cactus cut the leaves into strips (nopalitos) and boil in salted water for tabout 10 min or until slightly limp. 

Heat vegetable oil in a saute pan and add the nopalitos, onion, potato and bell pepper and cook on medium-low for about 5-10 min to allow the flavors to blend. Add spices, salt and pepper, tomato and jalapenos and place on low heat and allow mixture to warm.

Meanwhile, heat refried beans on stove or in microwave.

Heat tortillas over open flame or on a comal then wrap in a kitchen towel to keep them warm. A bamboo steamer works well

Assemble Tacos: 
Place about 2 tablespoons of refried beans on the tortilla and top with another 2 tablespoons of the vegetable mixture. Top with some shredded cheese.

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