Our guest today is Carmen; she writes in her blog “Saborearte Entusiasma“. When you visit her blog you will not only find recipes and the history behind the food, but you will also enjoy her passion to rescue the dishes that had gradually been disappearing from our tables. You will be surprised to see recipes for dishes that are uncommon in United States made with vegetables, fruits, plants and flowers used to cook since Pre-Hispanic times, enjoy the pictures of her visits at the local markets and also her witty writings.
As for fruit, prickly pears, they are delicious and in some places in the north with the famous cactus colonche is an ancient fermented beverage rich Hispanic and fresh, the Náhuatls knew it as nochoctli (from nochtli in Náhuatl means octli tuna and wine, or wine tuna). On the other hand, the market stalls of San Luis Potosí you can see tall rows of stacked cheese tuna, which is another product to build and preserve the enormous production of tunas. Some candy stores of D.F. and the La Merced market can get the cheese (which is not exactly a cheese but a kind of paste), but will never be rich enough to buy it as the one in San Luis, fresh and packed in colorful cellophane colors.
September Cactus Salad
Serves 4 portions
4 Nopales previously cleaned
3 1/2 ounces Shredded Oaxaca cheese or Muenster Cheese
The grains of a whole pomegranate
The kernels of one corn cob
2 Poblanos (Seeds removed)
Salt to taste
1 Tablespoon of vinegar,
1 teaspoon of dried oregano
1 Tablespoon of olive oil
3 cups water
3 cups sugar
1 stick cinnamon
6 Xoconostle fruits
- 4 Nopales previously cleaned
- 3 1/2 ounces Shredded Oaxaca cheese or Muenster Cheese
- The grains of a whole pomegranate
- The kernels of one corn cob
- 2 Poblanos Seeds removed
- Salt to taste
- 1 Tablespoon of vinegar
- 1 teaspoon of dried oregano
- 1 Tablespoon of olive oil
- 3 cups water
- 3 cups sugar
- 1 stick cinnamon
- 6 Xoconostle fruits
The cactus is cut across as thin as possible and put in boiling water. There are countless ways to cook Nopales and remove the slime produce when you are cutting them and even to imprint an artificial green. I prefer the simplest. I put them in water to a boil, making sure that when the foam begins to rise turn off the heat, strain the Nopales, add clean water to the pot and put again to cook 6 minutes in salted water. Then I let them cool.
The corn kernels are cooked in salted water and let it cool.
I put the poblano peppers to a boil in two cups of water with 1 tablespoon vinegar, 1 teaspoon oregano, salt to taste and a drizzle of olive oil. Once you have cooked and seasoned cut into slices and leave to cool, they do not need to drain, it is best to keep a little of the broth in which they were boiled, as it serves as a light dressing to the salad.
Mix in a salad bowl shredded Oaxaca cheese, Poblano strips, kernels of corn, cactus, drained and finally the pomegranate seeds. I served it using a ring mold and remove it in the plate.
Cut the Xoconostles in half, peel and remove the seeds . Place in a pot with the water and sugar and cook in a low heat. until the water has reduce to 1 cup. After 20 minutes add the cinnamon stick. Check the syrup, if the fruit is not already cooked and the taste is too acidic add more sugar to taste and add a little more water if it has already evaporated. Do not overcook, their texture should be firm and delicate.
Happy Independence Day! ¡Viva México!
This was a Guest post by Carmen from “Saborearte Entusiasma”.