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From @De mi Rancho a Tu Cocina

Tortitas de Nopal con Queso en Caldillo de Jitomate

40 min · Serves 4

40 mintotal
20 minhands on
13steps
4servings

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Ingredients

For the nopales and tomatoes

  • 500 g nopales, chopped (about 4 cups)
  • 1/4 white onion, plus a slice for cooking
  • Salt, to taste
  • 5 medium red tomatoes
  • 1 serrano pepper

For the tortitas

  • 250 g panela cheese, finely cubed (about 1 1/2 cups)
  • 3 tbsp all-purpose flour
  • 6 large eggs
  • Vegetable oil, for frying

For the caldillo

  • 1 jalapeno pepper, deseeded and sliced into strips
  • 1/2 white onion, sliced into strips
  • 2 cloves garlic

To serve

    For serving

    • Cooked white rice, warm

    Method

    For the nopales and tomatoes

    1. Place the chopped nopales in a pot of boiling water with a slice of onion and a pinch of salt, and cook until tender.

      Then 10 min of waiting

    2. In a separate small pot of boiling water, cook the tomatoes and serrano pepper until soft.

      Then 8 min of waiting

    3. Drain the cooked nopales well and transfer to a bowl.

    For the tortitas

    1. Add the cubed panela cheese and 3 tablespoons of flour to the drained nopales, stirring well to combine.

    2. Crack in the eggs, add a pinch of salt, and mix thoroughly into a light batter.

    3. Heat about 1/2 inch of oil in a frying pan over medium-high heat.

    4. Spoon small portions of the nopal mixture into the hot oil and fry until golden on the bottom, about 2–3 minutes.

    5. Flip each tortita and fry until browned on both sides, 1–2 minutes more.

    6. Remove the tortitas from the oil and drain on a clay or cloth-lined plate, repeating with the remaining batter.

    For the caldillo

    1. Sauté the sliced onion and jalapeño strips in a frying pan with a little oil until softened, 2–3 minutes.

    2. Blend the cooked tomatoes, serrano pepper, garlic, 1/4 onion, a pinch of salt, and a splash of cooking water until smooth.

    3. Pour the tomato sauce into the pan with the onions and peppers, bring to a simmer, and cook until slightly thickened, 3–5 minutes.

    To serve

    1. Place the nopal tortitas on a plate, pour the hot tomato caldillo over them, and serve with warm rice on the side.

    For serving

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