Hostels are a common type of bean in the regions of the Mexican nation. It is a legume style which is commonly stewed in a thick broth based on Chile Guajillo, mass and is accompanied with nopales. Thus, the hostels with nopales are a typical saucer of the state of Hidalgo, which has a great history since for its preparation characteristic ingredients of these Hidalgo regions are used, which due to their accessibility in the population became part of the diet daily. By all this and what this preparation entails in terms of tradition in recipesgratis we bring to you the recipe of the hostels with nopales, so you will realize that traditional Mexican cuisine is not always complicated, but on the contrary, it is simple, practice And very economical. We invite you to continue with us to discover this delicious preparation.
| 🚻 5 Diners | 🕘 24h | 🍵 Main Dictatation | 🤯 Lowness |
| Ingredients to make hostels with nopales: |
| 1½ cups of hostel |
| ADDITIONAL CHARACTERISTICS: Cheap cost, nothing spicy, stew, |
Ingredients to make hostels with nopales:
1. In the following image you can observe the ingredients that we will need for the preparation of this delicious pool stew with nopales, do not lose detail.
2. We are going to start by placing the shelters in a saucepan with water, there we will let them soak at least 8 hours, this will help to cook them not so late.
3. Once this time we put them to cook over medium heat and also add the onion, in addition to adding a pinch of salt.
4. Meanwhile we take the guajillo chiles, we disregard them and remove the seeds and place them in a saucepan with boiling water for 5 minutes, along with the garlic cloves.
5. On the other hand we take the nopales, wash them perfectly and chop them in small rectangles. Once ready we put them in a saucepan with boiling water and let them be cooked for 20 minutes. Once cooked, remove them from water and reserve them for a moment.
6. Returning to Chile Guajillo, once after 5 minutes, we remove them from boiling water and place them in the blender glass along with the garlic, dough, a splash of the water where they soaked and a pinch of salt . Everything ready, we proceed to liquefied until you get a homogeneous sauce for our hostels with nopales and reserve it for a moment.
7. Returning to the cooking of the shelters, after one hour from the beginning of cooking we take some shelters with the help of a spoon and if they have a soft consistency it is that they are already cooked. Once cooked, we take the sauce that we prepare a Moment with the Chile Guajillo and add it to the shelters, but not directly, but we pass it first through a strainer to prevent large pieces from Chile, if any.
8. Now we let our shelters season with the sauce of Chile Guajillo that we prepare for 10 more minutes. After this time, we add the cooked nopales and the finely chopped cytland, and let them be cooked together for 10 more minutes, stirring to incorporate everything.
9. And after this time, our rich hostels with nopales will be ready! at your service. Hot serve accompanied by a fresh Mexican bobbin, or chorizo ​​gizzards, or chicken tinga empanadas.
