Canku Ota - A Newsletter Celebrating Native America
March 25, 2000 - Issue 06

Recipes - Southwest Specials
by Vicki from various sources

Napolias (Cactus)

1 lb.
2 can (8 oz)
1 lg. Can
1 can (6 oz)
1 lg.
Tomato Sauce
Stewed Tomatoes
Tomato Paste
Onion, diced
Seasoning Salt
2 Cloves
1 lb.
3 c
Garlic, minced
Green Cactus, peeled & diced

Cube the pork; fry in a skillet with onion and garlic. In a large Dutch oven, add all ingredients, salt and pepper to taste and 1/4 tsp. cumin and seasoned salt. Heat for one hour. Serve with crusty bread. Cactus (fresh, small, thick pads): Remove spines with knife and peel or purchase at market in a jar, diced and packed in its own juices. You can usually find it at Mexican markets; the cactus referred to is generally prickly-pear cactus. The juice from the prickly pear cactus is also useful in Native American craftwork, specifically painting with earth paints. Yield: 1 serving

Chile Enchiladas
1 lb.
6 teaspoons
2 cups
1 dozen
1 cup
1/4 cup
1 small
lean ground beef
chili powder
cold water
corn tortillas
grated cheese
minced onions
garlic, minced
salt to taste

Brown ground beef, add chili powder, garlic, salt and water. Bring to a boil, reduce heat and simmer for 20 minutes. In a small frying pan, head vegetable oil. Fry corn tortilla on both sides, just until soft. In a casserole dish, layer corn tortillas, top with chili sauce, cheese and onion. Repeat until corn tortillas are all used. Bake in oven at 350° for 15 minutes. Serve hot with warm tortillas.

Corn and Flour Tortillas (Modern Style)

1/3 cup sifted all-purpose flour
1 cup water
1 2/3 cups cornmeal

Combine flour and cornmeal in bowl. Stir in water and make dough

Shape into twelve balls and roll each between two sheets greased wax paper. (Or pat between palms the old style).

Cook in a slightly greased griddle with medium heat until lightly brown on both sides.


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