HOWDY FRIENDS….from Mexican Food & Gifts To Go

www.texmextogo.com

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This might sound very strange to many of you but we are talking cactus today! Nopal means cactus in Spanish and Nopales is the term for "cactus stem".  The term nopalitos refers to the pads once they are cut up and prepared for eating. There are two food crops derived from the prickly pear cactus: one is the "nopalitos" which are the cactus pads and the other crop is the prickly "pear" or fruit of the cactus, a common delicacy in Mexico and is sold in markets as "tuna."

Nopals are an important part of the Mexican diet particularly during Lent, when eating meat is frowned on. A popular dish served during this time is Nopals, diced onion, chilies and tomatoes in scrambled eggs.

Although Nopales has been widely uses as a valuable food source for hundreds of years by Mesoamerican peoples, particularly the Aztecs and Mayans, it is only recently gaining attention in the USA. You can easily find fresh prickly pear cactus pads at Mexican markets and some large market chain stores, particularly if there is a significant Hispanic population. Although the fresh pads are now more readily available, nopalitos are also available in jars and have been for several decades.

The prickly pear cactus, a plant that has the distinction of being a vegetable, fruit, and flower all in one is also one of Texas’ most prominent natural resources, has been used for cattle forage and human consumption since the 1700’s when early pioneers first came to South Texas. Actually, prickly pears are the fruits of several different types of cactus. Popular all over South America, they grow wild and are also cultivated, and serve as a staple food in some of the poorer rural areas of Mexico. Prickly pears are shaped like grenades and range in color from deep red to greenish orange. Their name derives from their outer skin which is very tough and have tiny tufts of hairs or prickles which can be very sharp. The prickly pear is valued for its pulp, which has a sweet aromatic flavor (resembling melons).

 

In terms of human consumption, there is ongoing scientific research promoting the cactus as a natural diabetes and cholesterol medication as well as its use in the treatment of obesity, gastrointestinal disorders, skin ailments, and viral infections.

Look for some of our favorite recipes made with cactus below….

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First I must tell you of some great new Mexican tableware available only here in our web store. Holidays are coming, of course you will entertain, and of course you would like to be talked about for the next year!

Our Fiesta Salsa bowl (molcajete) which holds 56 ounces of salsa, cheese, chips, guacamole… you’ve got room for just about anything! You’ll need two of these!
http://www.texmextogo.com/store/PPF/parameters/118_2/more_info.asp

 

And here is the center piece:  224 ounce grande salsa bowl!  Available only at Mexican Food & Gifts To Go, we have used this molcajete to hold beer on ice, salads, mounds of tortilla chips… One of my favorites!
 http://www.texmextogo.com/store/PPF/parameters/117_2/more_info.asp

Let’s complete the table:
Use our salsa caddy to hold your condiments:
http://www.texmextogo.com/store/PPF/parameters/7_2/more_info.asp

Cover your table with yards of burlap from the fabric store, place a Mexican blanket (sarape)  over the burlap:
http://www.texmextogo.com/store/PPF/parameters/9_2/more_info.asp

Add a string or two of chili pepper lights: http://www.texmextogo.com/store/PPF/parameters/63_2/more_info.asp

Now this is what you call an unforgettable table! You take charge of the food!

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RECIPES:
Tex Mex style Scrambled Eggs

1 or 2 cactus pads the size of your hand (nopalitos)

2 Tbsp. butter
8 eggs.

1/2 cup Monterey Jack shredded cheese

Salt & pepper to taste.

Scrub cactus leaves and remove the spines. Use a potato peeler to cut around the spiny nodules and remove. Slice the cactus leaves or nopalitos into bite size pieces. Sauté the cactus pads in butter for 5 minutes. Remove from heat. In a mixing bowl, beat eggs, add shredded cheese and cooked cactus bites. Pour into skillet and scramble. Serve with warm tortillas.

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Grilled Cactus Pads
1 pound cactus pads (nopalitos) no bigger than the size of your hand.
Olive oil and brush

This is a fun surprise for a cook-out and will result in numerous comments! Scrub cactus leaves well with a vegetable scrubber to remove any spines that may be on them. With the end of a potato peeler cut around the spiny nodules and remove them. Make sure that all are removed. Grill the leaves over charcoal or wood fire for 10 to 12 minutes on each side. Thicker leaves may take slightly longer to grill. Brush leaves with oil occasionally while grilling. Serve hot.

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To clean Cactus pads, take an ordinary kitchen peeler and remove spines and eyes. Wash well. Trim edge to remove bruised and dry parts and wash well again, washing off some of the sticky liquid the plant exudes, and put it into your favorite recipe. If you just want to taste it, you can dice it up to about the size of small green beans, and simmer in water or saute in butter for a few minutes. Salt to taste and enjoy.

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While we're still tolerating the 90+ temperatures here in Texas, we know some of our  friends are ready for this recipe!
 

Tex Mex Chili-Chicken Stew
3 chicken breasts, boneless & skinless

1 cup chopped onions

1 medium chopped green pepper.

2 cloves minced garlic

2 Tbsp vegetable oil

2 cans (14.5oz) stewed tomatoes

1 can (15oz) pinto beans, drained

¾ cup Tejano salsa medium (view product)

½ tsp Chipotle chili powder (view product)

¼ tsp salt (optional)

 

Cut chicken into 1” pieces. Using a Dutch oven, cook chicken, onion, green pepper and garlic in oil until chicken looses its pink color. Add remaining ingredients. Simmer 20 minutes. For a thicker sauce, simmer an additional hour.

Ladle into crock bowls, top with shredded cheese, chopped green onion, diced avocado or sour cream. Serve with a large center piece of tortilla chips, hard crusty bread or warm tortillas.

Now this is how one tackles cold, brisk evenings!

For more of our favorite tex-mex style Mexican recipes, come on over and visit a while:
http://www.texmextogo.com/Recipes.htm

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DID YOU KNOW……
Snakebites and insect bites, burns, rashes, sunburn and minor abrasions are all treated with a poultice made from cleaned prickly pear cactus.

 

The gooey juice of the prickly pear cactus is used as a very soothing skin lotion for minor rashes, sunburns and windburns.

 

All opuntia species are edible (non-toxic) but some species are easier to use than others. Two parts of the plant are edible, the pads (nopalitos) and the pear (tuna). The pads are vegetable and the pear is fruit. The State of Texas named the prickly pear cactus as the state fruit/vegetable in 1995.

 

About 40,000 pounds of cactus pads come into Texas each day from Mexico. They are spineless varieties and are available already washed and diced or as whole pads. The fruits are often made into tuna jelly. Cactus pads contain large amounts of Vitamin A and C and also a fair amount of B vitamins and iron.

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It's nearly October…have you said to yourself “what on earth am I going to give for gifts this year?”  Come visit our gourmet food gifts and hand blown glass page...there are no duplicates around:

http://www.texmextogo.com/store/PPF/Category_ID/4/products.asp

 

If you think your friends and family might enjoy our information and recipes contained in this newsletter, well go right ahead and pass it on, we love to spread the word about Tex-Mex style Mexican food, cookware and gifts…..we’ll find more to talk to you about next month. Meanwhile come on over and visit us a while at www.texmextogo.com .

We’re always glad to hear from ya’ll….we’ll be back…

Chef Annie
chef@texmextogo.com

www.texmextogo.com