There are Sundays when we can’t think of any recipes to be able to cook for food and we ended up succumbing to tacos of carnitas, barbecue, because we believe that there is no option of meatless food and the truth is that there is, only that sometimes the world closes us, perhaps because we have spent much of our lives eating like this and then it becomes difficult for us to adopt a new discipline and way of life.
Just for those humans whose souls they think it’s not possible Modify their eating habits is that the International Day Without Meat was born, which is celebrated by the community vegan–vegetarian the March 20, for more than 35 years, where the members belonging to this lifestyle organize some awareness actions in favor of the defense of animals.
The argument of this day is quite simple: Eating a plant-based diet is not only healthier for your body, but also for the entire planet, since meat production is one of the sectors that emits the largest amount of greenhouse gases , especially when it comes to methane, one of those that has the greatest impact on climate change and therefore, spending a day without eating meat is a good way to take the first step towards abandoning your consumption and other by-products of Animal origin.
How are chipotle nopales made?
If we go back to our prehispanic Origins, the truth is that maybe Mexico find some or several stews or main dishes, where meat was not predominant, because to begin with, nobody went to the supermarket to buy it, they had to hunt it and frankly it may be that there were days when the hunters were on vacation, perhaps they were lazy or wanted to avoid fatigue and you had to eat, so of course there were alternatives.
In addition to the quelites, the huazontles and the huitlacochethe nopales they were also a fairly daily food in the prehispanic diet and today we have decided to invoke our ancestors thanks to an extraordinary recipe that we want to share with you. It is nothing more and nothing less than a light and tasty stew, such as chipotle nopalitos. If you don’t know that couple of ingredients, it’s possible that it’s because you’re not Mexican, because if you are… your mouth is surely watering!
This recipe is quite typical in the Mexico state and many times it is used to snack and taquear before the meal, but it also has all the poise of a stew. It is also very easy to do and the chances of you doing something wrong are very slim. In addition, they can give you a lot and you can accompany them with a good red rice soup, pasta or even beans. They combine extremely well.
Ingredients
- 1/2 kilogram of tender nopales
- 1 can of chipotle peppers (to taste)
- 1/2 kilogram of tomato
- Vegetable oil
- 1/2 Cup of milk cream
- 50 Grams of Chihuahua cheese
- onion tails
- pepper to taste
- Salt to taste
How do you prepare?
- Cut the diced nopales and then put them to boil together with the onion tails and a little salt. Once they are ready, drain them with a colander and to cool them, cover them with a cloth in cold water.
- Tomatoes remove seeds and skin; Blend them together with the chipotle peppers and fry in a pan with a little oil.
- Take a refractory and spread it with oil to put layers of nopales in it; the sauce that we blended, cream and grated cheese. Alternate the ingredients and you should finish with a layer of cheese and cream.
- Once our refractory is filled, it goes into the oven preheated to 250 degrees Celsius for approximately 15 or 20 minutes.
- It serves.
- Bon Apetit.