Recipe: Re: request: Cactus recipes

Hope one of these is what you want.
Cactus Pie
2 tbl veg. oil
1/2 med. onion, chopped
2 cloves garlic, minced
1 red bell pepper chopped
1/2 cup chopped peeled raw shrimp
8 eggs
2 tbl water
1 canned chipotle chili, minced
salt to taste
fresh ground black pepper
1 cup prepared nopales, diced
2 tbl crumbled queso anejo. Cotija or feta cheese
2 rings of red bell pepper
Preheat oven the 350. Grease a med., shallow baking dish. Heat oil in heavy skillet over med. heat. Add onion,garlic and bell pepper; saute till limp. Add shrimp and cook just until the shrimp are no longer pink. Remove skillet from heat. Beat eggs lightly with water in a large bowl. Add the chipotle, salt, and pepper. Stir the sauted mixture and the nopalitos into the egg mixture and pour into the prepared dish. Sprinkle with cheese and op with pepper rings. Bake for 25-30 min. or till lightly puffed and golden brown. Cool 10 min. before slicing.

To prepare fresh nopales, boil them in 2 changes of heavily salted water for about 30 min. total, or grill them over hot coals until softened.
sweet and Sour Nopales ( from The Border Cookbook)
2 slices bacon, chopped
1/2 med. onion, minced
3 tbl diced red pepper, or combination of red and yellow
2 cloves garlic minced
1/2 tsp cumin seed, toasted and ground
2 cups prepared nopales, sliced in thin ribbons
3 tbl vinegar, preferably cider
1-1/2 tsp sugar, or more to taste
In a heavy skillet, cook the bacon over med. heat until crisp. With slotted spoon, remove the bacon and drain it. Saute the onion,bell pepper, garlic and cumin in drippings until softened, about 5 min. Mix in the nopales and heat throughly. Add the sugar and vinegar to the skillet and cook until the sugar has dissolved. Serve hot or warm, garnish with slivers of red radish if you wish.

Cactus Relish
1-1/4 cups prepared nopales, rinsed and diced fine
3 small Roma or Italian plum tomatoes
2 pickled jalapenos, minced, plus pickling liquid, to taste
3 cloves garlic, minced
1 tsp cumin seeds, toasted and gound
1 tsp white or cider vinrgar