How To make Southwestern Grilled Cacti Soup
-Robbie Shelton 6 oz Clarified Butter -- 1 1/2
-sticks or 12 tbs.* 1/2 c All-Purpose Flour
6 c Chicken Stock
1 c Milk
1 c Heavy Cream
6 oz Pasteurized Processed Cheese
-Spread Loaf -- cut in small -pieces 1 c Tomatoes w/Green Chilies
-diced 1/4 bn Broccoli
chopped
1 md Yellow Onion :
chopped
1 1/2 c Yellow Corn Kernels -- cut
-from the cob 3 oz Jicama peel & julienned
3 md Nopalitos :
grilled &
-julienned (reserve 1/2 of -one for garnish 1/4 bn Cilantro washed & chopped
:
GARNISH----- -Reserved Nopalitos Sour Cream Cilantro -- chopped
Melt 1 stick (8 tbs) butter in large, heavy saucepan over medium heat. Whisk in flour gradually and cook the roux 2 to 3 minutes until smooth and thickened. Gradually whisk in 3 cups hot chicken stock, milk and cream, stirring constantly. Add cheese, stirring until completely melted, then stir in tomatoes with green chilies. Reduce heat to low and simmer while preparing following mixture: In another saucepan, over high heat, melt remaining 4 tbs butter and saute broccoli, onion, corn kernels
and jicama 3 minutes. Add nopalitos and simmer 1 more minute. Turn off heat and add remaining chicken stock. Transfer to food processor or blender and puree until smooth. Blend puree into soup mixture and stir in chopped cilantro. Garnish each serving with nopalitos, a dollop of sour cream and cilantro. Makes 2 to 2 1/2 quarts.
NOTES: To clarify butter, melt it slowly in a saucepan; skim foam off top and pour clear butter off; discard milky residue. This recipe is from Ed Baich from Baich's Bar & Grille. Located on the ground floor of the 2016 Main building in Houston.
How To make Southwestern Grilled Cacti Soup's Videos
Nopales - Cactus dish
Nopales- tender cactus paddles which are rich in fiber and minerals. You eat it cold or warm. Find in your hispanic supermarket produce section.
Ingredients
A few cactus paddles, nopales, cleaned (meaning without needles).
Vinegar (or alternatively you can cook in salted water instead of adding vinegar to help decrease sliminess)
Cilantro 1/4 - 1/2 bunch chopped
Onion, diced to your taste 1/4-1/2 onion
Optional: fresh chopped peppers, or canned jalapeños.
Salt and pepper
Chili and the Food of the Southwest
Jane Butel, author and expert on food from the American Southwest, reveals the stories behind how chili peppers, beef and wine became part of the region's cuisine (Meredith Bragg)
National Champion Chili Recipe (2018)
This chili recipe is a World Champion Chili Recipe from the 2017 Terlingua Chili Cook-Off. This is the championship-winning recipe from Brent Allen. In the video, we show you how to make a competition style chili (which doesn't allow for fresh ingredients) but we do not follow the recipe to a T, so please check out Brent Allen's competition-winning chili recipe here:
All of the world champion recipes are also posted on the Chili Appreciation Society Appreciation website.
There are several different ways to make a red chili recipe and this is a competition championship chili recipe so it does not include many of those raw ingredients found in a home version of the traditional comfort food chili recipe such as onions or peppers. In competition, you can't add raw ingredients so you must use powders. If you want to try this at home -- which I recommend because it is DELICIOUS -- you can buy all of the chili powders I named online.
So you don't miss any BBQ videos, subscribe to the channel by clicking this link (It's free!) -
Share this video with a friend who loves BBQ:
???? Get recipes, video updates, and more in our newsletter.
Sign up now at
Recommended Videos:
Cooking Poultry -
Cooking Beef -
Cooking Pork -
Easiest Way to Cook -
Follow GQue BBQ on IG:
Follow GQue BBQ on Facebook:
Follow GQue BBQ on Twitter:
For Great Vegetarian Tacos, Try Cactus — Snack Break
The best vegetarian taco filling is something you might not expect. At Los Tacos No. 1, located inside New York City’s Chelsea Market, nopales, or cactus, tacos are a big hit. Watch the video above to see how the plant is prepared and served.
For More of Snack Break, click here:
------------------------------------
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.
Subscribe to our YouTube Channel now!
Our Video Crew:
Iron Cactus shrimp taco recipe
Yummy!