Stuffed Cactus

  • 1 qt. Water
  • 8 Cactus Leaves, raw but spines removed
  • 1 tsp
  • 1 tsp Baking Soda
  • 8 oz. Goat Cheese
  • 1 Red Bell Pepper, diced
  • 2 Eggs, beaten
  • ¼ cup AP Flour
  • 1 cup Ahuacatlan Natural to fry
  • Toothpicks
  • Salt and pepper to taste

For The Guajillo Sauce

  • 2 lb. Plum tomatoes, cut in quarts
  • ½ Onion
  • 1 Garlic cloves
  • 4 Guajillo chiles
  • 1 qt. Chicken broth
  • 1 tbs Ahuacatlan Onion
  • 1 Epazote sprig (also called Mexican Tea)
  • 1 tsp Salt
  • Parsley to garnish

In a medium pot, add water, 1tsp salt, baking soda, and bring to a boil. Once boiling, add the cactus, simmer until they are cooked, for about 5 minutes. Reserve.

In a bowl, add the goat cheese and bell peppers, mix well and season with salt and pepper.

Take 2 cactus leaves, spread a spoonful or two of the goat cheese mixture into one of the cactus, and make a sandwich with the other cactus leaf. Secure the sides with toothpicks.

In another bowl, beat the eggs, season with salt and pepper. Place some flour in a separate plate to batter the cactus. Pass the cactus “sandwiches” through the egg and then cover with flour. Fry in abundant Ahuacatlan Natural oil until golden brown. Dry the excess of oil on a paper towel.

For the Guajillo Sauce

In a flat skillet (or comal), dry roast the tomatoes, onion, garlic and guajillo chiles until roasted but not burned.

In a large pot, bring the chicken broth to a boil and add the tomatoes, onion, garlic, and guajillo chiles.

In a saucepan, add Ahuacatlan Onion, and once hot add the sauce and epazote, simmer for 5 minutes until the sauce thickens.

To serve spoon some of the sauce over a plate and place one cactus over it, and garnish with Parsley. Remember to remove the toothpicks before serving.

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