Nopales Asados, grilled cactus, is a good and healthy option for a meatless meal.
What you need
- 6 oz Clarified Butter -- 1 1/2-sticks or 12 tbs.*
- 1/2 c All-Purpose Flour
- 6 c Chicken Stock
- 1 c Milk
- 1 c Heavy Cream
- 6 oz Pasteurized Processed Cheese Spread Loaf -- cut in small -pieces
- 1 c Tomatoes w/Green Chilies-diced
- 1/4 bunch Broccoli -- chopped
- 1 med Yellow Onion -- chopped
- 1 1/2 c Yellow Corn Kernels -- cut-from the cob
- 3 oz Jicama -- peel & julienned
- 3 med prickly pear cactus paddles -- grilled & julienned, instead of chopped (Nopalitos), reserve 1/2 of one for garnish
- 1/4 bunch Cilantro -- washed & chopped
Garnish
- Reserved Nopalitos
- Sour Cream
- Cilantro -- chopped
Instructions
- Melt 1 stick (8 tbs) butter in large, heavy saucepan over medium heat. Whisk in flour gradually and cook the roux 2 to 3 minutes until smooth and thickened.
- Gradually whisk in 3 cups hot chicken stock, milk and cream, stirring constantly.
- Add cheese, stirring until completely melted, then stir in tomatoes with green chilies. Reduce heat to low and simmer while preparing following mixture:
- In another saucepan, over high heat, melt remaining 4 tbs butter and saute broccoli, onion, corn kernels and jicama, 3 minutes. Add nopalitos and simmer 1 more minute. Turn off heat and add remaining chicken stock.
- Transfer to food processor or blender and puree until smooth. Blend puree into the soup mixture and stir in chopped cilantro.
Garnish each serving with nopalitos, a dollop of sour cream and cilantro. Makes 2 to 2 1/2 quarts.
NOTES: To clarify butter, melt it slowly in a saucepan; skim foam off top and pour clear butter off; discard milky residue. This recipe is from Ed Baich from Baich's Bar & Grille. Located on the ground floor of the 2016 Main building in Houston.