Best 6 Huaraches Stuffed Prickly Pear Cactus Paddles Stuffed Nopale Recipes

PRICKLY PEAR MARGARITA

Steps:

• 1. Mix sugar and hot water until sugar dissolves. Add lemon and lime juice, then stir.
• 2. Add tequila, triple sec, and prickly pear syrup. Mix thoroughly and chill for one hour.
• 3. Blend w/ice until frothy. Garnish w/wedges.

PRICKLY PEAR MARGARITAS

Steps:

• Prepare margarita glass rim by dipping into lime juice, and then coarse salt.
• Put ice into a shaker.
• Add tequila, Grand Marnier, fruit and sweet and sour.
• Shake vigorously and pour into prepared margarita glass.
• Garnish with a wedge of lime.
• *Use very ripe uncooked fruit, cleaned and peeled.
• You can just slice off the stickers, if the store didn't do it for you.
• You peel a prickly pear fruit by very carefully slicing down one side of the fruit, then, using the knife, pulling back the peel until you come all the way around the fruit.
• Then puree it with either a food processor or blender, and chill.

CHEESE STUFFED BREADED FRIED NOPALES (CACTUS PADDLES)

Steps:

• Mix first 3 ingredients and place this mixture betwen two nopal slices. You can also use just one slice, spreading filling on one side, rolling it and securing ends with a toothpick.
• Pass through beaten egg and then through bread crumbs.
• Fry in hot oil and serve.

GRILLED DUCK BREAST WITH PRICKLY PEAR BBQ SAUCE

Steps:

• Combine BBQ sauce ingredients; simmer for one hour. Cover and place in refrigerator until cold, about 2 hours. Reserve 1 cup of BBQ sauce for basting.
• Pour remaining BBQ sauce over duck breasts. Marinate covered in the refrigerator for 1/2 hour. Turn breasts over; marinate for 1/2 hour more. Remove breasts; discard marinade.
• Preheat grill. On a well oiled grill, cook duck, skin side down, 7 minutes. Flip breast over, cook 3 minutes. While grilling, baste with reserved sauce. If needed, finish cooking in a 350°F oven to bring internal temperature to 155°F.
• Let duck breast rest 2 minutes. Slice duck breast across the grain. Fan slices on plate. Serve with cilantro garlic potato puree and green chile black beans. Garnish with parsley and habaneros.

PRICKLY PEAR SYRUP

Steps:

• Put prickly pears in a bowl or dishpan full of water. Holding each one with tongs, scrub with a vegetable brush to remove dust and some of the stickers (the rest will come out later when you strain the juice).
• Transfer 5 at a time to a blender jar and process until liquid. Line a mesh strainer with cheesecloth and strain juice into a medium saucepan. You should have about 1 cup.
• Add lemon juice and sugar, and slowly bring to a simmer. Cook until syrup begins to thicken. If you want a thicker syrup, stir in 1 teaspoon of cornstarch dissolved in a little cold water and cook to thicken.
• Stir with wire whisk if necessary to smooth consistency.
• For diabetics: Use an amount of your favorite non-nutritive sweetener equivalent to 1 1/2 cups of sugar. Since sugar causes thickening, you'll have to compensate by using a little more cornstarch, or use another thickener such as guar gum or xanthan gum.

TUNA ( PRICKLY PEAR CACTUS FRUIT ) JELLY

Steps:

• Pluck the fruit from the cactus with a long handled fork or tongs.
• Put on rubber gloves to protect your hands: wash fruit under running water, then use a brush to clean (spines left on the fruit will soften during the cooking process and should come off after the fruit is strained).
• Place in stockpot with about a cup of water.
• Stir until boiling, cover pan and simmer until tender and soft.
• Mash cooked fruit and strain using cheesecloth, a jelly bag or a fine sieve; set aside for juice to settle (for very clear jelly, do not use the portion containing sediment).
• Measure sugar into a separate pan.
• Bring juice and pectin just to boil, stirring constantly, and begin to add sugar slowly with constant stirring, taking about 5 minutes to add sugar, and keeping juice nearly at a boil.
• Then bring to a rolling boil and boil for three minutes longer.
• Remove from heat, let stand a few seconds, skim, pour quickly into jars and seal while hot.
• Process for ten minutes in a boiling water bath.