Beefstewwithcactuscarneguisadaconnopalitos Recipes

Steps:

• Trim off the glochids and spines from two paddles of prickly pear cactus.
• Cut into 1/2 inch dice and cook in boiling salted water until the color changes to olive green.
• Drain and set to the side.
• Fill a small saucepan with water and bring to the boil; add the chiles and cook for about ten minutes or until fork tender.
• Drain well and remove the stems.
• Whirl in a blender and filter through cheesecloth or a mesh strainer to remove seeds; set to the side.
• Heat a medium skillet over medium heat.
• Add oil and sautee the onion until transparent.
• Add the meat and brown well, taking care not to scorch the onions.
• Add the salt, pepper, chile puree, garlic, tomato and about one cup of water.
• Cover and simmer lightly for about 30 minutes, or until tender (check towards the end of the cooking time to see if you need more liquid). If meat isn't tender, you may need to cook for another 15 minutes or so.
• Add the cooked nopalitos and stir well.
• Serve while hot.

Steps:

• Cube meat (about 1"), removing all fat and gristle.
• Sear meat in oil.
• Add water and cook on medium-low heat for about 30 minutes, stirring occasionally.
• Toast cumin seeds in a small sauté skillet on medium-high until they begin to smoke slightly.
• Grind the hot cumin seeds with a mortar and pestle.
• Add oregano, ground toasted cumin, black pepper, salt and garlic to the meat.
• Add vegetables (bell pepper, onion and tomato) and continue to cook about 30 minutes.
• Add tomato sauce, chili powder and paprika.
• Continue to simmer for another 15-20 minutes.
• While the meat is simmering, heat 2 tbsp oil in a small sauté pan and add flour over medium-low heat.
• Stir the flour and oil constantly until the flour turns a light golden brown (roux).
• Add the roux to the meat and continue to simmer for about another 30 minutes.
• Serve carne guisada with rice and beans and flour or corn tortillas.
• Note: can speed the cooking time by using a pressure cooker.

Steps:

• In a large caldero or pot, heat oil, add sofrito and culantro leaves.
• Add meat and stir constantly, cook until meat looses red color. Add water and bouillon cube, bring to a boil. Add vinegar, oregano, bay leaves and tomato sauce. Reduce heat to low and cook.
• Add carrots, potatoes, celery and salt.
• Cook for about 2 hours. Taste and adjust seasoning. Boil uncover to thicken sauce.
• Note: if more seasoning is needed you can add Adobo to taste.
• Serve with white rice.

Steps:

• Select prickly pear cactus. Remove spines and outside layer(skin) with large knife(this can be bought already spined in stores).I found this at Walmart!. Cut pulp across in slices one-inch thick.
• Soak overnight in cold water. Remove from water, cut in 1" cubes and cook in boiling water til tender. Drain.
• Heat the sugar and water until sugar is dissolved. Then add cactus. Cook slowly in the syrup until nearly all the syrup is absorbed. Do not scorch! Remove cactus from syrup, drain and roll in granulated or powdered sugar. For colored cactus candy, any vegetable food coloring may be added to the syrup.