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Cactus With Sliced Poblano Peppers, Cream and Corn
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Ingredients
- 2 pounds washed and de-thorned nopales (cactus pads)
- 2 large poblano chiles
- 1 cup tomatoes, diced
- ½ cup white onion, sliced
- 1 cup corn kernels
- 1-2 serrano chili peppers, diced (optional)
- 1 teaspoon cumin
- 2 cups sour cream or plain yogurt
- 3 garlic cloves, minced
- 1 ½ tablespoons chicken consommé powder (bouillon)
- Olive oil
Preparation
- Roast the nopales over an open flame until slightly charred, on the stove on both sides. Repeat with poblano chiles until charred on both sides.
- After roasting, clean the nopales and chiles. Cut the nopales into strips. Peel, deseed and cut the chiles into strips.
- Add enough olive oil to coat the bottom of the pan, then heat over medium-high heat. Add the chopped tomatoes, sliced onion, corn and serrano chili peppers (optional) to the pan. Sprinkle 1 teaspoon of cumin over the vegetables. Sauté these ingredients over high heat for about 5 minutes, stirring occasionally, until the vegetables are fragrant and slightly caramelized.
- Add the sliced roasted chili peppers and nopales to the pan and stir in while on medium heat.
- Add the sour cream or plain yogurt and minced garlic cloves to the pan with the vegetables. Mix powdered chicken broth with creamy yogurt mixture until the powder has dissolved. Cook the mixture for 3-5 minutes until well combined and heated through, stirring occasionally. If using yogurt, you will require less cook time than if you use sour cream.
- Serve hot as a main dish or as a filling for tacos or tostadas.
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