Dominguez Family Cactus Stew
-ounces) Salt 1/2 Onion 1 Garlic clove Several sprigs cilantro Dry husks from 4 tomatillos -(optional) 2 lb Finely diced pork 3 Garlic cl...
Ingredients
- 1garlic clove
- 3garlic cloves, minced
- 1can enchilada sauce (las palmas
- 1tsp to 2 ts toasted cumin seed,
- 1/4cup water
- 1/4cup minced cilantro
- 1toasted japones chile,
Directions
- 1
Stephen Ceideburg 1 Cactus paddle (about 8 -ounces) Salt 1/2 Onion 1 Garlic clove Several sprigs cilantro Dry husks from 4 tomatillos -(opti
- 2
Use a sharp paring knife to slice off the nodes
- 3
Keep a damp paper towel nearby to wipe your knife on, making sure the spines stay on the towel
- 4
Trim around the edge of the paddle where the spines are closer together
- 5
It is not necessary to peel the cactus, only to remove the nodes and spines on both sides
- 6
Trim off the blunt end where the paddle was cut from the plant
- 7
Cut the paddle into 1/4-inch strips about 2 inches long
- 8
Bring 4 quarts water with 1 tablespoon salt, the onion, garlic, cilantro and tomatillo husks to a boil