This nopal cream is easy to prepare and tastes delicious. The nopales are boiled first and then blended with chicken broth, onion, garlic, and leek. Finally, cream is added and served with chopped nopales, corn kernels, and chopped cilantro.
Choose very tender nopal pads, clean them thoroughly, and cut them into pieces. Set aside 2 to be used as a garnish, and chop them finely.
Boil all the nopal in a pot with salted boiling water and 2 tomato skins for 30-40 minutes or until soft. (Note: a pinch of baking soda can be added to keep them greener).
Drain the cooked nopales and set aside the finely chopped ones. Reserve these for serving. Place the remaining nopal pieces in a blender along with a bit of the broth and blend.
Slice the onion, leek, and garlic. Place in a skillet with butter and oil to sauté. When soft, add them to the blender. Blend everything well and return to the pot.
Add the rest of the broth to the pot and stir well. Season with salt and pepper and let simmer for a few minutes over low heat, covered.
Add the cream, stir everything well, and serve hot.
Garnish the plates with chopped nopales, corn kernels, and chopped cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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