Guest guest Posted February 25, 2005 Report Share Posted February 25, 2005 this is the large flat leaved cactus native to the sw of the united states and the mexican sonora desert. it is also delicious in stir fry, but you can make your own combinations for that 6 nopal leaves, 1/2 large onion 1 dark red chile 4 cooked potatoes 2 tablespoons of flow 1 egg 1 tablespoon vinegar 2 tablespoons olive oil oil for frying salt and pepper Grate the nopales and onion (you may add garlic to taste) soak in salted water. Whip the potatoes, mix in the flour, egg and salt and pepper to taste. (My recipe does not say where to use the chile, so I used it as garnish with the vinegar and oil.) Shaped into thin patties and fry in oil, drain on papertowels. Place the " tortillas " (potato pancakes where I grew up) and surround them with the grated nopales , top with the vinegar and chile. YUM YUM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2005 Report Share Posted February 25, 2005 Could you throw the nopales, onions, and chiles in with the potatoes and fry it like that? I'm a assuming I should be able to get the nopales at a mexican food market? (I live in Oakland)... Gina On Fri, 25 Feb 2005 20:30:02 -0000, Lea Smith <ahtaer wrote: > > > this is the large flat leaved cactus native to the sw of the united > states and the mexican sonora desert. > > it is also delicious in stir fry, but you can make your own > combinations for that > > 6 nopal leaves, 1/2 large onion > 1 dark red chile > 4 cooked potatoes > 2 tablespoons of flow > 1 egg > 1 tablespoon vinegar > 2 tablespoons olive oil > oil for frying > salt and pepper > > Grate the nopales and onion (you may add garlic to taste) > soak in salted water. > Whip the potatoes, mix in the flour, egg and salt and pepper to taste. > (My recipe does not say where to use the chile, so I used it as > garnish with the vinegar and oil.) > > Shaped into thin patties and fry in oil, drain on papertowels. > > Place the " tortillas " (potato pancakes where I grew up) and > surround them with the grated nopales , top with the vinegar and > chile. YUM YUM > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2005 Report Share Posted February 26, 2005 I see packages of these in my local markets with the name, " nopalitos " . Does this mean " cactus pieces " or is that a brand name? The packages contain lots of small pieces instead of whole leaves. Thanks. S. , " Lea Smith " <ahtaer> wrote: > > > this is the large flat leaved cactus native to the sw of the united > states and the mexican sonora desert. > > it is also delicious in stir fry, but you can make your own > combinations for that > > 6 nopal leaves, 1/2 large onion > 1 dark red chile > 4 cooked potatoes > 2 tablespoons of flow > 1 egg > 1 tablespoon vinegar > 2 tablespoons olive oil > oil for frying > salt and pepper > > Grate the nopales and onion (you may add garlic to taste) > soak in salted water. > Whip the potatoes, mix in the flour, egg and salt and pepper to taste. > (My recipe does not say where to use the chile, so I used it as > garnish with the vinegar and oil.) > > Shaped into thin patties and fry in oil, drain on papertowels. > > Place the " tortillas " (potato pancakes where I grew up) and > surround them with the grated nopales , top with the vinegar and > chile. YUM YUM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2005 Report Share Posted February 26, 2005 Hi, yes, that is the idea. " itos " on spanish words can mean small or " dear " as in mi amiguito, my dear (close) friend. or my litlle friend. Do try them, if they are chopped in pieces the spines have been taken off. If you buy whole leaves you need to use a carrot peeler and remove the places where the spine has been. I finally thought of the English name for this cactus, prickly pear. Names after the honey sweet fruit, red skinned and full of black seeds. A Mexican friend eats seed and all, but I would think it is asking for apendicitus. Both the leaf and the fruit are reportedly a good food for diabetics, I don't know why. Buen provecho! I see packages of these in my local markets with the name, " nopalitos " . Does this mean " cactus pieces " or is that a brand name? The packages contain lots of small pieces instead of whole leaves. Thanks. S. , " Lea Smith " <ahtaer> wrote: > > > this is the large flat leaved cactus native to the sw of the united > states and the mexican sonora desert. > > it is also delicious in stir fry, but you can make your own > combinations for that > > 6 nopal leaves, 1/2 large onion > 1 dark red chile > 4 cooked potatoes > 2 tablespoons of flow > 1 egg > 1 tablespoon vinegar > 2 tablespoons olive oil > oil for frying > salt and pepper > > Grate the nopales and onion (you may add garlic to taste) > soak in salted water. > Whip the potatoes, mix in the flour, egg and salt and pepper to taste. > (My recipe does not say where to use the chile, so I used it as > garnish with the vinegar and oil.) > > Shaped into thin patties and fry in oil, drain on papertowels. > > Place the " tortillas " (potato pancakes where I grew up) and > surround them with the grated nopales , top with the vinegar and > chile. YUM YUM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2005 Report Share Posted February 27, 2005 Yes, many mexican markets carry nopal leaves whole or chopped. The chopped ones are already cleaned of the spines. The potatoes are used with the egg, flour and salt to make a " tortilla " , the recipe sounds like my mom's potato pancakes. Cook and mash the potatoes combine with flour and egg and fry. Mom used baking powder, I use a baking mix, Jif is my favorite, but pancake mix does well too. The nopal leaves make kind of a salad, served chopped or stripped, or a salsa if you grate them,, I like tomatoes chopped in very small pieces with the grated nopales,, Be creative, but I don't think I would combine the nopales and fry with the potatoes as their texture changes when cooked, kind of slimy like okra. ¡Disfrútela! Yankee Dyke <yankeedyke wrote: Could you throw the nopales, onions, and chiles in with the potatoes and fry it like that? I'm a assuming I should be able to get the nopales at a mexican food market? (I live in Oakland)... Gina On Fri, 25 Feb 2005 20:30:02 -0000, Lea Smith <ahtaer wrote: > > > this is the large flat leaved cactus native to the sw of the united > states and the mexican sonora desert. > > it is also delicious in stir fry, but you can make your own > combinations for that > > 6 nopal leaves, 1/2 large onion > 1 dark red chile > 4 cooked potatoes > 2 tablespoons of flow > 1 egg > 1 tablespoon vinegar > 2 tablespoons olive oil > oil for frying > salt and pepper > > Grate the nopales and onion (you may add garlic to taste) > soak in salted water. > Whip the potatoes, mix in the flour, egg and salt and pepper to taste. > (My recipe does not say where to use the chile, so I used it as > garnish with the vinegar and oil.) > > Shaped into thin patties and fry in oil, drain on papertowels. > > Place the " tortillas " (potato pancakes where I grew up) and > surround them with the grated nopales , top with the vinegar and > chile. YUM YUM > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2005 Report Share Posted February 27, 2005 Reatha said that nopal is the same as prickly pear. That fruit is very popular in Israel. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ from Maida. Please sign my petition: http://www.thepetitionsite.com/takeaction/738171316 Quote Link to comment Share on other sites More sharing options...
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