Nopales Fritos con Cebollas de Cambray y Bistec - Authentic Mexican Recipe

Introducing Nopales Fritos con Cebollas de Cambray y Bistec

Nopales, also known as prickly pear cactus pads, are a popular ingredient in Mexican cuisine. They have a unique flavor and texture, and are full of nutrients like vitamin C, calcium, and fiber. Cebollas de cambray (also called spring onions or green onions) have a mild, sweet onion flavor that pairs perfectly with the nopales. Top it off with some juicy bistec, or steak, and you have a classic Mexican dish that is sure to satisfy.

The Versatile Nopal Cactus Pad

The nopal cactus, or prickly pear cactus, is native to Mexico and the southwestern United States. The pads, called nopales in Spanish, are harvested from the cactus before they grow spines. Nopales have a slightly tart, green flavor reminiscent of green beans. They contain pectin, which gives them a viscous, okra-like texture when cooked.

Nopales are low in calories and high in nutrients like vitamin C, magnesium, calcium, and fiber. Studies suggest they may have anti-inflammatory, neuroprotective, and anti-diabetic effects. Nopales can be eaten raw in salads, sautéed or grilled as a side dish, used in soups and stews, or diced and added to eggs and tacos. Their versatility makes them a staple ingredient in Mexican cooking.

The Mild Sweetness of Cebollas de Cambray

Cebollas de cambray, also referred to as spring onions or green onions, are immature onions harvested before the bulb fully forms. The stems and green leaves are edible. They have a mild, sweet flavor compared to mature bulb onions. Cebollas de cambray are common in Mexican cuisine and add a fresh, aromatic component to dishes.

The green tops add nice texture and color contrast in recipes. Cebollas de cambray contain vitamin C, vitamin K, folate, and manganese. They can be used raw in salsa, guacamole, salads, and as a garnish. When cooked, they soften and add moisture and sweetness to tacos, soups, eggs, rice, and stir-fries. Their versatility and taste make them a beloved ingredient in Mexican cooking.

Bistec for Hearty Flavor

Bistec, beef steak, provides a hearty, savory addition to the nopales and cebollas de cambray. Steak is a popular meat choice in Mexico. Bistec ranchero, beef steak cooked with onions, tomatoes, and peppers, is a common dish. Bistec can be seasoned simply with salt and pepper and grilled or pan-seared until caramelized.

Steak provides satisfying flavor and texture contrast to the soft nopales and cebollas de cambray. It is a good source of protein, iron, zinc, and B vitamins. Quality cuts like ribeye, strip, or tenderloin work well. Marinating the steak in lime juice, garlic, and spices before cooking infuses it with extra flavor. The combination of grilled bistec with the nopales and cebollas makes for a hearty yet fresh-tasting Mexican dish.

Cooking Method for Nopales Fritos con Cebollas de Cambray y Bistec

Ingredients:

• 1 lb fresh nopales, cleaned and diced
• 1 Tbsp olive oil
• 1 cup sliced cebollas de cambray
• 1 lb bistec (ribeye, strip, or tenderloin), pounded and cut into strips
• 1 lime, juiced
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Clean and dice the nopales, removing spines and membranes.
2. Heat olive oil in skillet over medium high heat.
3. Add nopales and cook for 3-4 minutes until bright green.
4. Add cebollas de cambray and continue cooking for 2 minutes.
5. Season bistec with salt, pepper, lime juice, and chili powder.
6. Add bistec strips to the skillet and cook for 4-5 minutes on each side until browned and cooked through.
7. Toss nopales, cebollas de cambray, and steak together. Add additional salt and pepper if needed.
8. Serve the nopales fritos con cebollas de cambray y bistec warm, garnishing with extra lime wedges.

Make It a Meal

For a complete meal, serve the nopales fritos con cebollas de cambray y bistec with fresh tortillas, Mexican rice, and refried beans. A sprinkle of queso fresco or crema Mexicana (Mexican sour cream) adds a nice finishing touch. Enjoy this flavorful and nutritious dish with a side of guacamole or pico de gallo for a taste of authentic Mexico.

The Benefits of Nopales Fritos con Cebollas de Cambray y Bistec

This dish packs nutritional value into an incredible tasting meal. Here are some of the benefits of nopales fritos con cebollas de cambray y bistec:

• Nopales are low calorie, high fiber, and packed with vitamin C, magnesium, and calcium for a nutritious base.
• Cebollas de cambray provide vitamin K, vitamin C, and manganese.
• Steak supplies protein, iron, zinc, and B vitamins.
• Enjoy the anti-inflammatory benefits of nopales and onions.
• Promotes heart health with omega-3s in nopales and steak.
• Hydrating from the water content in nopales and cebollas.

Eating nopales, cebollas de cambray, and bistec together makes for a well-rounded, nutrient-dense meal that packs great flavor too. This dish showcases some of the best ingredients Mexican cuisine has to offer in a satisfying combo.

Tips for Making the Best Nopales Fritos con Cebollas de Cambray y Bistec

Here are some tips for making delicious nopales fritos every time:

• Select fresh, firm nopales and clean thoroughly to remove all spines and sticky membrane.
• Dice nopales small to increase the surface area that gets crispy when cooked.
• Dry diced nopales well before cooking to prevent boiling/sogginess.
• Use a hot skillet and don't overcrowd it to achieve crispy browned nopales.
• Slice cebollas de cambray thin on the bias for pretty shapes and even cooking.
• Dry and season the bistec well for optimal caramelization.
• Don't overload the pan when cooking everything together.
• Squeeze fresh lime juice over the dish before serving.

With fresh high-quality ingredients and proper cooking technique, you'll be enjoying restaurant-quality nopales fritos con cebollas de cambray y bistec at home. Adjust the ratio of ingredients to your personal taste preferences. This versatile recipe can be made mild or spicy. Enjoy!

FAQs

How do I clean fresh nopales?

Use a sharp knife to trim off the edges and cut away any spines and sticky membranes. Rinse well under running water while scrubbing with a vegetable brush. Pat dry before cooking.

Can I use jarred or canned nopales instead of fresh?

Yes, you can substitute jarred or canned nopales that have been cleaned and diced already. Drain and rinse them well before use to remove excess liquid.

What type of steak works best?

Ribeye, strip, or tenderloin work well since they are tender cuts that cook quickly. Skirt or flank steak would also be good choices.

Can I cook the dish on the grill?

Yes, you can grill the steak and nopales over medium-high heat until cooked through and slightly charred. Just make sure the nopales don't overcook and get mushy.

How should I slice the cebollas de cambray?

Thinly slice them on the bias for pretty shapes and quick cooking. About 1/4 inch thick is ideal.