Best 4 Nopalitos Rancheros Recipes
Nopalitos rancheros, a traditional Mexican dish with origins in the northern state of Chihuahua, tantalizes taste buds with its vibrant flavors and textures. This delectable dish showcases the unique ingredient of nopalitos, also known as cactus pads, which lend a slightly tangy and subtly bitter flavor. Typically served for breakfast or brunch, nopalitos rancheros can be easily prepared at home with readily available ingredients.
Our curated collection of recipes offers a diverse range of nopalitos rancheros variations, each with its unique flair. From the classic Nopalitos Rancheros recipe that captures the essence of this dish to the innovative Nopalitos Rancheros with Eggs for a protein-packed meal, our selection caters to various preferences and dietary needs.
For those seeking a vegan or vegetarian option, the Vegan Nopalitos Rancheros recipe delivers a satisfying symphony of flavors without compromising on taste. Additionally, the Nopalitos Rancheros with Chorizo recipe adds a delightful spicy kick, while the Nopalitos Rancheros with Ground Beef offers a hearty and flavorful twist.
Indulge in the rich culinary heritage of Mexico with our comprehensive guide to nopalitos rancheros. Whether you prefer a traditional or contemporary take on this classic dish, our recipes promise an authentic and unforgettable culinary experience.
CACTUS SALAD
Steps:
- Gather the ingredients.
- Pour canned or jarred nopales into a strainer to drain. Rinse under running water until jar liquid is washed off. Leave nopales in long strips or chop into pieces about the same size as the tomato and onions.
- In a large glass, ceramic, or stainless steel bowl, toss together tomato, onion, nopales, and cilantro.
- Place olive oil, lime juice, oregano, and salt into a small jar with lid on. Shake vigorously until mixture comes together. Pour dressing over salad and toss again, gently but thoroughly.
- Cover bowl and refrigerate salad for at least an hour and up to 24 hours for flavors to meld. To serve, garnish with cheese, onion, and avocado.
Nutrition Facts : Calories 371 kcal, Carbohydrate 23 g, Cholesterol 21 mg, Fiber 11 g, Protein 11 g, SaturatedFat 7 g, Sodium 418 mg, Sugar 8 g, Fat 29 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
HUEVOS RANCHEROS
The eggs in this beloved breakfast dish are sauced with a ranchero-style sauce of roasted tomatoes, spicy ancho chiles and smoky chipotles. To make breakfast easier, make the sauce ahead of time and reheat to serve, adding a bit of water to thin if necessary.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.
- Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
- Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.
- Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
- For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
- For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
- Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
- Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.
NOPALITOS RANCHEROS
Steps:
- In a saute pan heat the butter and saute the onions. Add the cactus pads and cook for 3 minutes. Add eggs and mix together. Then add your favorite salsa and Cheddar.
NOPALITOS CON PAPAS
An authentic Mexican dish; tender cactus with potatoes. Cactus tastes like cooked green beans.
Provided by Arianna
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the vegetable oil in a large skillet over medium heat. Add the potatoes, cover, and cook, stirring occasionally until they begin to soften, about 10 minutes. Stir in the nopalitos, onion, tomato, and jalapeno. Season to taste with salt, and continue cooking and stirring until the onion has softened and turned translucent, and the potatoes are tender, about 10 minutes more.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 36 g, Fat 7.2 g, Fiber 7.1 g, Protein 5.4 g, SaturatedFat 1.1 g, Sodium 76.3 mg, Sugar 3.5 g
Tips:
- Choose the right nopales: Look for nopales that are firm and have a deep green color. Avoid nopales that are wilted or have brown spots.
- Prepare the nopales properly: To remove the spines from the nopales, use a sharp knife to cut off the edges of the nopales. Then, use a vegetable peeler to remove the remaining spines. Finally, cut the nopales into thin strips.
- Cook the nopales thoroughly: Nopales should be cooked until they are tender but still have a slight crunch. Overcooking will make them slimy.
- Use a variety of seasonings: Nopales have a mild flavor, so they can be seasoned with a variety of ingredients. Some popular seasonings include garlic, onion, chili peppers, tomatoes, and cilantro.
- Serve nopales with your favorite accompaniments: Nopales can be served with a variety of accompaniments, such as rice, beans, tortillas, or eggs.
Conclusion:
Nopales are a delicious and nutritious vegetable that can be used in a variety of dishes. They are a good source of fiber, vitamins, and minerals. Nopales are also low in calories and fat. If you are looking for a healthy and delicious way to add more vegetables to your diet, nopales are a great option.
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