Nopale Rellenos (Fried Cactus)

• 3 whole Cactus Paddles
• 4 whole Roma Tomatoes
• 1 whole White Onion
• 1 whole Jalapeno
• 3 cloves Garlic
• 2 Tablespoons Oil
• 1/4 teaspoons Ground Cumin
• 13 cups Water
• 1 teaspoon Salt
• 1/2 teaspoons Pepper Or To Taste
• 1/2 cubes Chicken Bouillon
• 1 whole Husk ONLY Of Tomatillo
• 1/2 Tablespoons Salt
• 4 whole Eggs - Separate The Egg Whites And Yolks
• 1 cup Flour
• 1 cup Oil For Frying (may Need More)
• 13 pounds Monterey Jack Cheese Or Oaxaca Cheese
• Serving Options: Sour Cream, Tortillas

1. 1.To prepare the cactus, hold by the end and use a scrub brush (or kitchen sponge) to lightly scrub off the thorns on cactus paddle.
2. Flip and repeat on other side.
3. Set aside and finish them all.
4. Cut the stem/butt end off of cactus, and continue to cut around the outside edge of cactus.
5. Cut each, horizontally, in half.
6. 2.
7. Place tomato, onion, jalapeno, garlic cloves and oil onto foil wrapped pan and place into oven on broil until skins are blistered.
8. About 20 minutes.
9. Another option to char the skin is to hold them over a lit burner on a gas oven, turning until the skins are charred.
10. Grilling will also work for this.
11. After the skins are charred remove pan from oven and fold some tin foil over the pan and seal the contents inside it for about 10 minutes (making a packet).
12. At this point, the tomato and jalapeno skins should just peel right off.
13. Once skins are removed, place all of the veggies into blender with cumin, water, salt, pepper and chicken bouillon.
14. Blend until smooth.
15. Set aside.
16. 3.
17. Bring pot of water to boil, add tomatillo husk, a dash of salt and the cactus.
18. Simmer until cactus is tender, about 45 minutes.
19. Drain water and discard husk.
20. 4.
21. Beat egg whites until stiff.
22. Continue beating and add the egg yolks.
23. Set aside.
24. Place flour into dish big enough to dredge each cactus.
25. Heat skillet with oil for frying.
26. 5.
27. Place the cactus paddles of same size together.
28. Take slices of cheese and place onto one peice of cactus, make sure its not sticking out the side.
29. Place matching sized peice of cactus on top (like a sandwich).
30. Carefully hold it together and dredge it in the flour, making sure the flour sticks by rubbing it into the cactus leaves.
31. Then dip the cactus into egg mixture, cover all sides well.
32. You may use a fork and spoon and carefully transfer this into the hot oil.
33. Fry until golden brown, flipping only once about 7-9 minutes on each side.
34. Once golden brown remove from oil and let drain on paper towels.
35. Continue until all are done.
36. 6.
37. Place tomato salsa mixture onto plate and place cactus on top.
38. Serve with tortillas and sour cream.

tomatoes, white onion, jalapeno, garlic, oil, ground cumin, water, salt, pepper, chicken bouillon, only of tomatillo, salt, eggs separate, flour, oaxaca cheese, sour cream

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/nopale-rellenos-fried-cactus/ (may not work)