Prepare this delicious recipe for nopales stuffed with cheese and ham. They are battered and drenched in a rich red sauce. They are a great idea for a day when you don't want to eat meat, and they're very easy to make.
1 cup vegetable oil, reserve one tablespoon for the tomato sauce
1 kilo tomato, for the sauce
1/2 onions, for the sauce
2 cloves garlic, for the sauce
1/2 cups chicken broth, for the sauce
1 sprig epazote, for the sauce
1 teaspoon salt, for the sauce
6 leaves epazote, fried, for decoration
Preparation
30 mins
15 mins
Medium
In a small pot with boiling water, cook the nopales with salt and baking soda until tender. Drain.
Place a slice of ham and a slice of cheese between two nopales, and secure with wooden toothpicks. Set aside.
For the batter, beat the egg whites until stiff peaks form and set aside. In another bowl, beat the yolks with salt until fluffy and gently fold in the egg whites.
Batter the nopales and fry in a pan with hot oil. Drain.
For the sauce, roast the vegetables on a griddle and blend with the chicken broth.
In a pot over medium heat, heat 1 tablespoon of oil and fry the sauce with epazote for 5 minutes or until it thickens, season with salt.
Serve the nopales with the sauce and garnish with epazote.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?