onionused in two parts: one for the broth base, one sliced for frying1 piece
garlic cloves3 cloves
nopales (cactus paddles)7
saltto taste
cilantro~¼ cupsest.
cooking oilused for frying the onion and sauce~3 tbspest.
cooked riceserved as a side dish~3 cupsest.
Steps
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1
In a pot, combine the tomatoes, serrano chiles, a piece of onion, and garlic with water, and cook until softened to make the sauce base.
2
Chop the nopales and simmer them in another pot with water, a pinch of salt, and a piece of onion until tender.
3
Toast the dried charales in a dry pan (no oil needed), working in batches until lightly crisped, then set aside.
4
Beat the eggs and mix them into the toasted charales; no extra salt is needed since the fish is already salty.
5
Spoon the egg-and-fish mixture into a hot oiled pan to form small patties, frying both sides until golden, then remove and repeat until all are cooked.
6
Blend the cooked tomatoes, chiles, onion, and garlic together with a little salt to make the sauce.
7
Heat oil in a pot, sauté sliced onion, then pour in the blended sauce and let it simmer, rinsing the blender with a little water and adding that to the pot too.
8
Once the sauce comes to a boil, add the cilantro and drained nopales, and let it boil again.
9
Add the fried fish patties into the simmering sauce and let them cook briefly to absorb the flavors before serving.
10
Serve the charales patties with rice on the side and enjoy while hot.
PrimedTableBETA
