Get ready to transform the unique and nutritious cactus paddle into a crispy, golden masterpiece that will tantalize your taste buds and impress your dinner guests! Nopales Vestidos, or "dressed" cactus paddles, are a hidden gem in Mexican cuisine that takes an unlikely ingredient and turns it into a mouthwatering delicacy. Whether you're a culinary adventurer or simply looking to expand your cooking repertoire, this recipe promises a crispy, flavorful experience that will transport you straight to the heart of Mexico with every bite!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 6 nopales (cactus paddles)
- 1 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing the nopales. Rinse the cactus paddles under cold water to remove any dirt. Using a sharp knife, carefully trim off the spines and edges of each paddle. If desired, you can also cut them into smaller pieces for easier handling.
- In a pot, bring water to a boil. Add a pinch of salt and the nopales. Cook for about 10 minutes until they are tender. Once cooked, drain the nopales and set them aside to cool.
- While the nopales are cooling, set up your breading station. In one shallow dish, place the flour and season it with salt and pepper to taste. In a second dish, beat the eggs until well combined. In a third dish, place the breadcrumbs.
- Once the nopales have cooled, take each paddle and first coat it in the flour, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess egg to drip off. Finally, coat the nopales in the breadcrumbs, pressing gently to ensure they stick well.
- In a large skillet, heat about 1/4 inch of oil over medium heat. To test if the oil is hot enough, drop a small piece of breadcrumb into the oil; if it sizzles, the oil is ready.
- Carefully place the breaded nopales in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until they are golden brown and crispy. Use tongs to flip them gently.
- Once cooked, remove the nopales from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Sprinkle with additional salt if desired.
- Serve the nopales vestidos hot as a delicious appetizer or side dish. They pair well with salsa, guacamole, or a squeeze of fresh lime juice for added flavor.
Tips
- Spine Removal: When preparing nopales, use a sharp knife and carefully scrape off the spines at a 45-degree angle to ensure clean, safe handling.
- Moisture Management: After boiling the nopales, let them drain completely and pat dry with paper towels. Excess moisture can prevent the breading from sticking properly.
- Oil Temperature: Maintain a consistent oil temperature around 350°F (175°C) for even, crispy breading. Use a kitchen thermometer if possible.
- Don't Overcrowd: Fry the nopales in batches to maintain oil temperature and ensure each paddle gets perfectly golden and crisp.
- Serving Suggestion: For an authentic touch, serve with fresh salsa, Mexican crema, or a zesty lime-cilantro dipping sauce.
- Storage Tip: These are best enjoyed immediately, but if you have leftovers, reheat in an oven to maintain crispiness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 80mg
