Battered Nopales Filled with Cheese

Name: Battered Nopales Filled with Cheese
Prep time: 95 min
Cook time: 50 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil, for the sauce; 2 tomatoes, for the sauce; 1/4 onions, for the sauce; 2 cloves garlic, for the sauce; 4 guajillo chiles, deveined and seedless, for the sauce; 3 morita chiles, deveined and seedless, for the sauce; 2 cups chicken broth, for the sauce; 1 tablespoon cumin, for the sauce; 1 tablespoon fresh cilantro, for the sauce; salt and pepper, for the sauce; water; 1/2 tablespoons baking soda; 8 baby nopales; 4 slices Manchego cheese; flour; 4 egg yolks; 4 egg whites; salt; vegetable oil; fresh cilantro, for garnish

Brenda Villagomez

Traditional Mexican dishes never cease to amaze us, especially with the great variety of ingredients available. We prepared this recipe for Battered Nopales Filled with Cheese for you to try a new way of cooking nopales.

Remember that you can use baking soda to eliminate excess slime from the nopal. Additionally, when adding the yolks to the whites, incorporate quickly but gently to maintain volume.

Reviewed by Editorial Team of Kiwilimón

Published: 24-04-2019

Preparation

45 mins

50 mins

Low

In a medium pot, heat the oil and fry the tomato, onion, garlic, and chiles until softened. Add chicken broth, cumin, cilantro, season with salt and pepper, and cook for 10 more minutes or until reduced. Cool slightly. Blend the previous preparation and return it to the pot with more oil, cooking until thickened. Adjust seasoning and set aside. In a medium pot, cook the nopales in boiling water with salt and baking soda for 5 minutes. Drain and set aside. On a wooden board, place the nopales and add the cheese, cover with another nopal, and secure with toothpicks, dust with flour on both sides, and set aside. Beat the egg yolks until they change color using a mixer. Beat the egg whites until they double in volume, then gently fold in the yolks. Cover the nopales with the egg mixture and fry in a skillet over medium heat with hot oil until golden. Drain on absorbent paper. Serve the sauce on a plate and arrange the nopales. Garnish with chopped cilantro and enjoy.