Guisado De Nopales - Cactus Paddle Stew

• 1 lb nopales (cactus paddles)
• 1 lb plum tomato
• 1/4 medium onion
• 1/2 cup water, divided
• 1 tablespoon olive oil
• 1 sprig epazote
• 2 teaspoons chicken base
• 1/2 teaspoon salt, to taste

1. Bring a medium saucepan of water to a boil.
2. Trim off spines and damaged bits, clean and wash the cactus.
3. Cut each paddle into half-inch squares.
4. Drop the cactus pieces into the boiling water and cook for 5 minutes; drain.
5. Trim stem ends of the tomatoes and cut the tomatoes into quarters.
6. Place them in a blender container with the onion and one-fourth cup water.
7. Whirl until thoroughly blended.
8. Heat the olive oil in a saucepan.
9. Add the tomato mixture, epazote, chicken base and salt.
10. Bring to a boil and simmer uncovered about 10 minutes.
11. Add the cactus squares and the remaining one-fourth cup water.
12. Bring to a boil and simmer gently, uncovered, 5 minutes.
13. If the sauce becomes too thick, thin with a little water.

nopales, tomato, onion, water, olive oil, epazote, chicken base, salt

Taken from www.food.com/recipe/guisado-de-nopales-cactus-paddle-stew-94001 (may not work)