Paulina García

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Nopalitos cream

15 mins
45 mins
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This nopales cream is easy to prepare and tastes delicious. The nopales are first boiled and ground with chicken, onion, garlic and pore consommé. Finally add the cream and serve with nopales in pieces, corn on grains and chopped cilantro. Mu
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6 portions
  • 1 kilo nopal, Tender
  • 1/4 onions
  • 1 clove garlic
  • 1/2 leeks
  • 1/4 bars butter
  • 1 tablespoon oil
  • 6 cups consommé
  • 1 cup whipping cream
  • salt
  • fresh coriander, chopped
  • corn kernels, optional
  • 2 tomato peel


Choose very tender cactus leaves, scrupulously clean them and cut them into pieces. Set aside 2 which are going to be used to put them on, and chop finely.
Boil all cactus in boiling water with salted boiling water and 2 tomato peels for 30-40 minutes or until soft. (Note: you can put a pinch of bicarbonate to make them more green).
Drain the nopales as they are cooked and remove those that were finely chopped. Reserve these to serve. Put the rest of the nopal pieces in a blender together with a little of the consommé and grind.
Slice the onion, the pore and the garlic. Put in a pan with the butter and the oil to which they are acitronen. When they are soft, add them to the blender. Grind everything well and return to the pan.
Add the rest of the consommé to the saucepan and stir well. Season with salt and pepper and let boil for a few minutes over low heat, covered.
Add the cream, stir everything well and serve hot.
Decorate the dishes with chopped nopalitos, corn kernels and chopped cilantro.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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