*  Exported from  MasterCook  *
 
                        DOMINGUEZ FAMILY CACTUS STEW
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    1                    Cactus paddle (about 8
                         -ounces)
                         Salt
      1/2                Onion
    1                    Garlic clove
                         Several sprigs cilantro
                         Dry husks from 4 tomatillos
                         -(optional)
    2       lb           Finely diced pork
    3                    Garlic cloves, minced
    1       cn           Enchilada sauce (Las Palmas
                         -preferred) *
    2       ts           Oregano
    1       t            To 2 ts toasted cumin seed,
                         -crushed or ground
    2       tb           Masa harina
      1/4   c            Water
      1/4   c            Minced cilantro
    1                    Toasted japones chile,
                         -ground (optional)
 
   * 1-pound, 12-ounces size
   
   To clean the cactus paddle, hold it gingerly between
   the nodes of the prickly spines. Use a sharp paring
   knife to slice off the nodes. Keep a damp paper towel
   nearby to wipe your knife on, making sure the spines
   stay on the towel. Trim around the edge of the paddle
   where the spines are closer together. It is not
   necessary to peel the cactus, only to remove the nodes
   and spines on both sides. Trim off the blunt end where
   the paddle was cut from the plant. Cut the paddle into
   1/4-inch strips about 2 inches long.
   
   Bring 4 quarts water with 1 tablespoon salt, the
   onion, garlic, cilantro and tomatillo husks to a boil;
   drop in the cactus strips. (Tomatillo husks help
   retain the bright green color of the cactus.) Blanch
   the cactus until just crisp tender, about 8 to 10
   minutes. Drain strips in a colander and rinse with
   cool water.
   
   Place the meat in a pot with 3 cups of water. Simmer,
   covered, until the water is just about gone
   
   Tilt the pot and drain off the fat.
   
   To the drained meat, add garlic, the red chile sauce
   and spices. Simmer about 30 minutes. Taste for salt,
   then stir in the drained nopalitos. Simmer for 20
   minutes.
   
   Blend the masa harina and the water to make a paste;
   whisk it into the stew for a thickener. Simmer 5
   minutes longer, then stir in the cilantro. If you like
   a spicy stew, add the japones chile. Serve in bowls
   accompanied by warm tortillas.
   
   PER SERVING: 430 calories, 34 g protein, 14 g
   carbohydrate, 27 g fat (12 g saturated), 91 mg
   cholesterol, 411 mg sodium, 1 g fiber.
   
   From an article by Jacquiline Higuera McMahan in the
   San Francisco Chronicle
   
   Posted by Stephen Ceideburg
  
 
 
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