Recipe courtesy of Eduardo Avila
Nopal Timbale
- Level: Easy
- Yield: 10 servings
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
4 cups halved lengthwise and cut into strips nopales pieces
3 teaspoons olive oil
2 cloves chopped garlic
1 red onion, finely sliced
5 dried guajillo
2 roasted red bell peppers, peeled and cut in strips
5 tablespoons chopped cilantro
Salt and pepper
30 cleaned king prawn
10 blades lemongrass
Garnish:
Balsamic syrup (reduced balsamic vinegar)
Cilantro oil
Carmelized onions
Sun-dried tomatoes
Chili oil (infused oil)
Directions
- Heat a medium sized pan with salted water until it reaches the boiling point. Add nopales and cook for 5 minutes. Drain the water and let cool.
- Heat frying pan, when hot add oil, garlic, onion, guajillos, and roasted red pepper. Saute for a few seconds, add nopales and cilantro, and season with salt and pepper.
- Skewer the prawns with lemongrass and either saute or grill them. Using a round mold, place the mixture of nopales in the center of a dish and press it with a spoon to form the timbale. Decorate plates with balsamic syrup and cilantro oil, and garnish with carmelized onion, sun-dried tomatoes, and chili oil.