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Nopales Con Soya

Meal Prep Sunday This spicy filling will last all week and freezes well. Can eat it with rice and beans, in burritos or tacos, or by itself.

You will need:

  • 2 limes
  • 2 cup Cactus paddles prepared and cut into cubes
  • 1 can of corn
  • 8oz dry weight of Soya or you can used Butler soy curls
  • Either 4 guajillo chiles or up to a can of chipotle adobo
  • 4 jalapeño or less
  • 2.5 tomatoes Roma sized or small on vine
  • 3/4 onion
  • 2 lg cloves of garlic
  • 1 TSP cumin
  • .5 TSP dried Mexican oregano
  • .25 to .5 cup oil
  • Salt and pepper

Start by heating your seasoned skillet to high with the jalapeño, tomato cut in half, and onion cut to fit. Roast until slightly blackened stirring occasionally to get some color on all sides. Add the can of chipotle near the end with a cup water and simmer for 3 minutes. Transfer to the blender and add the garlic. If you use guajillo instead add the dried Chile and water directly to blender and puree.

Place the soya in a large bowl and rehydrate with a ratio of half salsa and half water. I go slow and start with salsa then add water until everything is hydrated and no water is pooled at the bottom. Save the bulk of your salsa for cooking. Add the cumin oregano and black pepper then mix and let sit til squishy with no dry spots.

In a separate sauce pan, place a small amount of oil and place the nopales, cover with a lid and Cook on medium for 5 to 7 min, until all the cactus dulls slightly in color. Remove the lid, turn the heat to med low and add the juice from one lime with a pinch of salt. stir and Cook uncovered for another 4 or 5 minutes. The texture should be slighty springy while the inside still a tad firm. Remove from heat when done and set aside. If you dont like the gelatin you can rinse lightly with cool water at this point.

Heat a Dutch oven or a wide pan with high sides on med high, add oil once hot, then add the rest of your salsa. Stir until it emulsifies reduce to medium and cover, cooking for about 3 minutes. Add the soya and Cook for 5 minutes until the bigger chunks just begin tighten a bit. Season to taste. Stir in the drained corn and Cook another few minutes, then add the nopales and juice from the other lime and simmer until everything is incorporated.

Thats it. Easier than it sounds honestly. I measure with my heart so go with your gut. Oh and open a window or door while you make the salsa..