Sunday, August 10, 2008

Nopalito Casserole

What can you do with a cactus?
This is a prickly pear cactus casserole. It's delicious and certainly a favorite with the Mexican-American Border cuisine scene. Cuisine-scene, I like that. Nopales can be found pre-cooked so you won't have to go to all the trouble of carefully trimming the prickly spines and cooking the paddles, as they're called. In Spanish they are called or referred to as Tunas . Also, if you overcook them, they do tend to get slimy, you don't want that. Some people, like myself, love the occasional nopalitos dish but can't tolerate the sliminess. Otherwise the taste is unique. Who says you have to have Green Bean Casserole every Thanksgiving? If you would like to learn more about Nopales, go tho this Gourmet Sleuth site to read about them.

Nopalito Casserole

1 can cream of mushroom soup
4 cups (2 jars) cooked nopalitos
¾ cup milk (to thin soup)
1 1/3 cups crushed chicharrones (fried pork skins)
Salt, pepper, paprika

Mix soup and milk in a 1½ quart casserole dish. Season with salt, pepper, and paprika to taste. Stir in cooked nopalitos and 2/3 cup of crushed chicharrones. Bake at 350° for about 25 minutes. Top with remaining chicharrones and continue baking for 5 more minutes. Serves 6.
Mexican Word of the Day: Bishop
One day me and my vieja went to the movies and
She fell down and I had to pick the bish-op!


Sophie said...

Yum! I looove nopales, I've never had them like this, but it sounds like a cool idea. They are always so yummy with beans, in a taco! :)

Adam said...

Ok... I might get in trouble with this one.... but when I think of pork skins, I think of pork rinds. Am I totally off base with that one?

But anyways, I've never seen a dish quite like this before. Cactus and pork skins... what a flavor combo!

I need a Mexican cookout... NY cookouts are too boring :)

Stephanie said...

Wow, that looks so cool! I love fried pork skins, and green bean casserole. If I ever come across some jarred nopalitos, I know what recipe to try!

Ben said...

I haven't had chicharrones in a long LONG time. I guess I will have to go to the Mexican market and get some. I just love them with nopalitos in tacos. Delicioso!

hot garlic said...

Great! I need more help with my Mexican cooking! Thanks so much for stopping by my blog, I always love it when people leave comments so I know that they've been, and so I can see their blogs. It makes it really fun.

Thanks again, will be back!

Nikki Miller-Ka said...

I was trying to explain to a good friend how pork rinds/skins, also called cracklings, are chicharrones and you can find them in the ethnic section of the grocery. They're good in cornbread, crunched up.