This recipe is very old, nutritious and medicinal. I used them on a sick diet. This dish also became part of the Lenten menu.
Ingredients
4 people
- 12 medium nopales roasted in sea salt preferably or sprinkled with tequesquite water
Pre-Hispanic stew:
- 1 cup of tequesquite water
- 1 cup chopped mushrooms or mushrooms
- 2 poblano peppers without tail or seeds chopped in julienne
- 1 onion, peeled and chopped in julienne
- 1 cup chopped huitlacoche
- 3 branches of chopped epazote
- Agritos fist or chopped country clovers
To prepare:
1 cup of beans crushed very well or ground in metate. Sometimes for Lent they were ground with charales or dried fish.
At your service:
Dried Red Chili Sauce
Steps
30 minutes
- In a comal put on low heat we put sea salt or tequesquite water, then we will roast the nopales on the comal on both sides until they change color and are soft (it is not good to be turning them a lot because they will be sluggish, the best is one or two minutes on each side without moving). When ready we take them out and reserve.
- For the stew we put a clay pot over low heat, let it warm, add the tequesquite water and when it boils we add the chili, moving from time to time. After cooking the chili for five minutes, add the other ingredients, mix carefully and let it boil. When boiling we remove from heat and let cool.
- Now we will assemble three pieces for each diner, the first thing is to spread one side of the nopales with ground beans, then we will put the stew on top, we will place the finished pieces on a flat plate – three per diner – and serve with red chili sauce.Via Cookpad