Best 2 Mexican Pintos With Cactus Recipes
**Mexican Pintos with Cactus: A Unique and Flavorful Culinary Experience**
Embark on a culinary journey to the vibrant flavors of Mexico with our collection of authentic Mexican pintos with cactus recipes. Discover the perfect balance of spicy, tangy, and earthy notes as you explore the diverse range of dishes we have in store for you. From the classic Frijoles Pintos con Nopales, a comforting stew bursting with the goodness of pinto beans and tender cactus, to the hearty Nopalitos con Carne, a flavorful combination of tender cactus, succulent meat, and a tantalizing sauce, our recipes promise an unforgettable taste of Mexican cuisine.
Indulge in the delightful simplicity of Nopales Asados, grilled cactus slices with a smoky, charred flavor, or venture into the realm of savory soups with our Caldo de Nopales, a delightful broth brimming with cactus, vegetables, and aromatic herbs. For a unique twist, try our Nopales en Escabeche, a pickled cactus salad that adds a tangy and refreshing touch to any meal. And if you're craving a side dish with a kick, our Nopales con Salsa Roja will satisfy your taste buds with its spicy and zesty salsa.
With our detailed instructions and helpful tips, you'll be able to recreate these authentic Mexican dishes in the comfort of your own kitchen. So, gather your ingredients, ignite your culinary passion, and prepare to savor the extraordinary flavors of Mexican pintos with cactus.
**Recipes Included:**
- Frijoles Pintos con Nopales: A classic combination of pinto beans, tender cactus, and a flavorful broth.
- Nopalitos con Carne: A hearty stew featuring tender cactus, succulent meat, and a tantalizing sauce.
- Nopales Asados: Grilled cactus slices with a smoky, charred flavor.
- Caldo de Nopales: A delightful broth brimming with cactus, vegetables, and aromatic herbs.
- Nopales en Escabeche: A pickled cactus salad with a tangy and refreshing flavor.
- Nopales con Salsa Roja: A spicy and zesty side dish featuring cactus and salsa roja.
PINTO BEANS WITH MEXICAN-STYLE SEASONINGS
Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.
Provided by Lyndsay
Categories Side Dish Beans and Peas
Time 12h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
- Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
- Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.
Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g
PATIO PINTOS
Any time Mom had the gang over for dinner, she made these pinto beans. Once she made a batch for my cousin's birthday and he ate the entire thing. -Joan Hallford, Fort Worth, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add onion to drippings; cook and stir over medium heat 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in beans, tomato sauce, green chiles, brown sugar and seasonings. Sprinkle top with bacon. Bake, covered, 60-70 minutes or until heated through. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 349 calories, Fat 8g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 1183mg sodium, Carbohydrate 55g carbohydrate (13g sugars, Fiber 12g fiber), Protein 17g protein.
Tips:
- Choose the right pinto beans: Use dried pinto beans for the best flavor and texture. If using canned beans, rinse them well before using.
- Soak the beans overnight: Soaking the beans overnight will help them cook more evenly and reduce the cooking time.
- Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables like bell peppers, zucchini, or corn.
- Don't overcrowd the pot: When cooking the beans, make sure there is enough water to cover them by at least 2 inches. If the pot is too crowded, the beans will not cook evenly.
- Season the beans well: Use a variety of spices to flavor the beans, such as cumin, chili powder, and garlic powder.
- Serve with your favorite toppings: Serve the beans with your favorite toppings, such as sour cream, cheese, or salsa.
Conclusion:
This Mexican pintos with cactus recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beans are cooked in a flavorful broth with vegetables and spices, and the cactus adds a unique and tangy flavor. Serve the beans with your favorite toppings, such as sour cream, cheese, or salsa, and enjoy!
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