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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a medium saucepan of water to a boil. | 2. Trim off spines and damaged bits, clean and wash the cactus. | 3. Cut each paddle into half-inch squares. | 4. Drop the cactus pieces into the boiling water and cook for 5 minutes; drain. | 5. Trim stem ends of the tomatoes and cut the tomatoes into quarters. | 6. Place them in a blender container with the onion and one-fourth cup water. | 7. Whirl until thoroughly blended. | 8. Heat the olive oil in a saucepan. | 9. Add the tomato mixture, epazote, chicken base and salt. | 10. Bring to a boil and simmer uncovered about 10 minutes. | 11. Add the cactus squares and the remaining one-fourth cup water. | 12. Bring to a boil and simmer gently, uncovered, 5 minutes. | 13. If the sauce becomes too thick, thin with a little water. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
nopales	1			-	-	-	-
plum tomato	1			-	-	-	-
onion	1/4			11.0	2.5685	0.3025	0.0275
water	1/2	cup	divided	0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
epazote	1	sprig		0.64	0.1488	0.0066	0.0104
chicken base	2	teaspoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.