Burbank Cactus Shoots with Chili Sauce
- 12 each cactus shoots
- 2 each garlic cloves chopped
- 1/2 cup onions chopped
- 1/2 cup corn oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons flour, all-purpose
- 2 ounces chili powder
- 1 1/2 cups water
- With a paring knife, scrape cactus shoots on both flat sides.
- Cut into small squares and wash well.
- In a deep pan boil cactus until cooked tender.
- Drain and set aside.
- Pour 1/2 cup of corn oil into empty rinsed pan and heat.
- Add chopped onions and chopped garlic.
- Saute for 10 minutes, then remove from heat and let rest for 10 minutes.
- Now add flour, water, and chili powder.
- Return to medium/low heat and stirring constantly, cook until sauce is medium thick.
- Add the cooked cactus and simmer for an additional 15 Delicious as a side dish for beef, poultry or fish.
cactus shoots, garlic, onions, corn oil, salt, black pepper, flour, chili powder, water
Taken from recipeland.com/recipe/v/burbank-cactus-shoots-chili-sau-39097 (may not work)