Not long ago I was reading a post from my fellow blogger Chez What? From his comments about eating by taste I started to think about something that many food bloggers face when writing a recipe: its accuracy. How can you give an accurate recipe if everyone’s taste is different? Of course it is important to have precision of weights and amounts on baking bread and pastries, but a regular everyday dish with onions, garlic, tomatoes and spices is a different story. What if you do not like onions or garlic? Some people do not like onions at all! Many of the recipes that I prepare are done adding a dash of this, a hint of that, a handful of something else and more than once adding something extra until I get it to my own liking.
This simple recipe is one of my favorite ways to eat nopales. Making it often without thinking in amounts or weights and for the first time I am writing down the recipe for my own future reference. Enjoy it and make it any way you want after all, you are tasting it.
Ingredients for 4 servings
2 cups of cooked nopales (prickly pear cactus paddles)
3 chorizos (about 2 oz each)
1 ½ tablespoon of vegetable oil
½ cup of finely diced onion
2 medium tomatoes (about 1 ½ cup diced)
1 serrano pepper
1/8 teaspoon of freshly ground cumin (optional)
Salt and ground pepper to taste
1. Heat oil in a large skillet over medium heat. Add onion, and cook, stirring, until soft, about 3 minutes.
2. Add the chorizo (casings removed) and keep cooking about 8-9 minutes. Stirring from time to time.
3. While the chorizo is cooking place the tomato, serrano pepper and 1 cup of water in a saucepan and cook in medium heat until tomatoes and pepper are tender. After cooking, place the tomato and pepper with a 1/4 cup of the water in your blender and process until you have a smooth sauce. Set aside.
4. Once the chorizo has cooked add the nopales and stir.
5. Add the sauce and let it simmer for a few minutes just to let the flavors to blend. Adding more water if skillet becomes too dry. Season with salt and pepper.
Serve immediately with corn tortillas.
Now tell me, do you cook by taste or by the book?