FLOATING PRICKLY PEAR PADS
4 Hrs 30 Min
15 nopales (prickly pear pads)
50 grams coarse salt
Salt and pepper
100 grams pasilla chiles, deveined
2 teaspoons vegetable oil
4 plum tomatoes, cut in quarters
½ white onion, chopped
1 clove garlic, diced
4 teaspoons grated tablet of drinking chocolate
Powdered chicken consommé
1 tablespoon vegetable oil
½ white onion, slivered
Cut the prickly pear pads into strips 3 cm long by 5 mm wide.
Put them into a bowl and add salt; set aside for 30 minutes and then rinse thoroughly. Repeat the procedure 3 times.
Cut 4 large pieces of plastic wrap. Break an egg on each of the pieces of plastic wrap, season with salt and pepper, and tie them into individual packets.
Cook the eggs in boiling water for four minutes.
Fry the chiles in oil in a saucepan until they are golden. Add the tomatoes, onion, garlic, salt, and pepper.
Add the chocolate and 4 cups of water. Season with chicken consommé and boil for 5 minutes; cool and purée in a blender.
Cut the flat side of the prickly pear pads into thin sheets with a mandolin. Put them on a baking sheet and dry them in the oven at a low temperatureSacar láminas finas con ayuda de una mandolina.
Sauté the onion and prickly pear strips in oil in a frying pan until they are slightly golden. Add oregano, salt, and pepper.
Serve the prickly pear strips in deep bowls, topping each with a cooked egg; garnish with the watercress, dried prickly pear sheets, and salsa.