Cactus 'Nopalitos' with Chicken in a Red California Chili Sauce
Karla Zazueta of "Mexican Food Memories" blogs about recipes from her childhood she learned from her father while growing up in Mexico. She says, he always made her "eat everything." She now lives in London with her husband "El inglés" and "two lovely children." Karla was gracious enough to share two recipes with us this month! Please visit her website for more amazing Mexican food recipes. We hope you enjoy:
RECIPE: Serves 4 // Prep 15 min // Cook 30 min
- 3 x 460 gr (about 3lbs) La Costeña Cactus Jars
- 4 chicken breasts cut in chunks
- 1/2 tsp garlic powder
- Sal and pepper to taste
For the Chile Colorado (Red Anaheim Chili sauce)
- 2 tomatoes
- 1/2 onion
- 5 Anaheim dry chilies, washed, de-veined and deseeded.
Put the dry Anaheim chilies, tomatoes and onion in a sauce pan with 500 ml water (16.9 oz), let it simmer for 20 min, blend everything and pass the sauce through a sieve to get rid of any skins.
In a frying pan put the oil to heat and start frying the chicken, after 5 min add the salt, pepper and garlic powder. Meanwhile drain the water that comes in the jars with the nopales and get rid off any onions, wash them through with clean water to remove some of the salt. After 15 min of cooking the chicken, pour the sauce, cook the chicken in the sauce for 3 min and add the cactus and cook for 5 more min.
Serve it with red rice and some fresh cheese.
- You can buy La Costeña Nopalitos in www.mexmarket.co.uk / Amazon
- Don't forget to wash them through.
For more DELICIOUS recipes from Karla please visit her website: Mexican Food Memories