Brenda Villagomez

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Brenda Villagomez

Nopales Rellenos with Cheese

Name: Nopales Rellenos with Cheese
Prep time: 95 min
Cook time: 95 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 coriander, for the sauce; salt and pepper, for the sauce; water; 1/2 tablespoons baking soda; 8 nopal cambray; 4 slices Manchego cheese; flour; 4 egg yolks; 4 egg whites; salt; vegetable oil; fresh coriander, to decorate

45 mins

50 mins

Low

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Brenda Villagomez

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Typical Mexican dishes never cease to amaze us and less with the great variety of ingredients that exist. We prepare this recipe for stuffed nopales so you can try a new way of cooking nopales. Remember that you can use baking soda to eliminate excess slime. In addition, when you add the yolks to the whites, incorporate them quickly but smoothly, so as not to lessen the volume.

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Ingredients

4 portions

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Preparation

In a saucepan over medium heat, heat the oil and fry the tomato, onion, garlic and chilies until softened. Add chicken stock, cumin, cilantro, season with salt and pepper, cook 10 minutes more or until reduced. Cool slightly

Blend the previous preparation and return to the pot with more oil, cook until it thickens. Season to taste and reserve.

In a saucepan over medium heat cook the nopales in boiling water, salt and baking soda for 5 minutes. Drain and reserve.

On a wooden board, place the nopales and add the cheese, cover with another nopal, and with the help of chopsticks, flour on both sides and reserve.

Beat the yolks until they change color with a blender.

Beat the whites until they double their volume, incorporate the yolks to the whites in an enveloping manner.

Cover the nopales with the egg mixture and fry in a pan over medium heat with the hot oil until golden brown. Drain on absorbent paper.

Serve the sauce on a plate and arrange the nopales. Garnish with chopped cilantro and enjoy.

PRESENTATION

On a plate with the sauce, accompanied by tortillas.

TIPS

Sodium bicarbonate helps eliminate excess nopal slime. When adding the yolks to the egg whites, incorporate quickly and smoothly so as not to lessen the volume.