Advanced Video: Cleaning nopales (and bonus recipe)

Fresh nopales - maybe you in the produce aisle. . If not always common in supermarkets, the pallets are simple, in the Latin American markets, where it is known as nopales The leaves can be made ​​in a variety of species (grilled, marinated, fried, etc.) and tacos - are a variety of soups and stews and salads.

And while the leaves often to clean needles before the sale, it is not uncommon that a lot of thorny paddles provided the market with a pair of pliers to find to protect your hands, how do you decide what to take home.

Removing and cleaning Nopal worried, but not that hard. Watch the video for a demonstration.

The kitchen is fun - at least it should be! No matter how long you've been in the kitchen, there is always something new to learn, whether to save a simple twist on an old technique or a helpful tip time and energy. In this series of short videos show a variety of tips cuisine, from of how to hold a knife chef for maximum control with a spoon to peel fresh ginger. If you have equipment, cooking tips or questions you would like me to explore, leave a comment below or shoot me an e-mail to noelle.carter@latimes.com .

Aztec beans (black beans with Nopal)

Total time: 3 hours, 40 minutes residence time of the grains / Servings: 6-8

Note: pulquerías of the duelists in Mexico City adjusted. In Mexico , are Nopalitos always sold "thorns". If the purchase of thorns, you will be carefully removed. Follow (You can protect gardening gloves your hands) the instructions in the video that accompanies it, or cut with a kitchen knife. Thorns are hard to get away with a pair of pliers. Epazote is usually available in Latin markets.

For the sauce:

1 pound tomatillos, husked and rinsed

1-2 chillies, chopped (seeded if desired)

1 small onion, coarsely chopped

2 tbsp sunflower oil or other cooking oil

Salt

Sugar

1. In a large pot, place the tomatillos and jalapenos and add enough water to cover. Bring water to a boil, simmer the heat and cook until soft and tomatillos turn a yellowish-green color, about 10-15 minutes (the time will vary depending on size). Drain the water and place the tomatillos and jalapeños in a blender with onion. Mix the coarse puree (Pulse the blender quickly, should only take a few seconds).

2. oil in large saucepan over medium heat until hot. Fold the dough gently Tomatillo (splashes). Fry the paste over medium heat, stirring constantly with a wooden spoon until the sauce is thick and darkens slightly, about 5 minutes. Taste the sauce and adjust seasoning with salt and acid and sugar (the acid balance), as desired. Remove from heat and set aside. This makes about 2 cups sauce. Cool before serving.

Beans Assembly Aztecas

1 pound (about 2 cups) black beans

Two liters of water, more water for soaking beans

2 onions, quartered 1, chopped finely divided

A small group of epazote or a pinch of dried oregano

2 tablespoons olive oil or cooking

3 cloves garlic, minced

A cactus Books, fresh pear, chopped 1/2

1 tablespoon sea salt

1. In a large bowl, soak beans in at least six cups of water for 8 hours, or preferably overnight.

2. Drain the beans in a pot of beans and Mexican pottery or a heavy pot with 8 cups water, onion into quarters and epazote. Bring to a boil the liquid over high heat. Lower heat and cook the beans, cutlery, a quiver until tender, about 2 hours (time varies depending on the age and size of the grains each). The beans should, but to receive cash their nature.

3. Allow When the beans, drain the liquid (except liquid) with a slotted spoon to collect as much onion and epazote can be found, and discarding be made. Ask give a cup of beans and a cup of the cooking liquid in a blender and blend until smooth.

4. In a large heavy bottom pot, heat the soup over medium heat until hot, add the oil. Stir in most of the chopped onions (reserve some use as a garnish) and garlic. Add Nopalitos fry until by heated above minutes. Mix the drained beans and a blender, stir for 2-3 minutes to blend flavors. Measure the remaining cooking liquid from the beans, add enough to reach 6 cups water; Stir the liquid with beans and cacti.

5. Bring the liquid to a simmer, stirring occasionally. Reduce heat and simmer for 20 minutes to thicken the soup; the Nopalitos by cooking and lose their bright color. Season to taste and season with salt.

6. This is almost 3/4 soup. Serve the soup in bowls, garnished with salsa and a little chopped onion reserved.

Each of the eight persons: 277 calories; 14 g protein; 40 grams of carbohydrates; 15 grams of fiber; 8 g fat; 1 gram of saturated fatty acids; 0 cholesterol; 4 grams of sugar; 615 mg of sodium.

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