This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #GrillingWithMazola.
We’ve been changing our eating habits significantly this past year. During the beginning of quarantine, our comfort food cravings were a little out of control. I guess it was a way of coping with the unknown. I made lots of indulgent sweets and comfort dishes. All that eventually caught up to us. I’m sure we are not the only ones going through this. It was time to change our habits and act fast. One immediate change I made with my cooking is switching to a cooking oil that is better for us such as Mazola® Corn Oil. A clinical study showed that Mazola® Corn Oil reduces cholesterol 2 times more than extra virgin olive oil (to learn more about this claim visit MAZOLA.com). Because I cook so much for my family and for my job, I needed a cooking oil that is versatile. Something I could use in baking, grilling, sautéing, stir frying and even as a base for a flavorful marinade. Mazola® Corn Oil is a great choice because it’s a heart-healthy* choice for my family. (Learn more about this claim at MAZOLA.com).
We started making salads, cut back on take out and bad foods to get our eating habits back in order. One dish we’ve been enjoying so much lately is cactus. Cactus can be found at your local Latin supermarket, with and without thorns. They are delicious as a stew, in scrambled eggs, as a salad and grilled with a slice of cheese and a warm delicious red salsa. Mazola® Corn Oil has a neutral taste and lets the flavor of the salsa and cactus stand out. This dish is inexpensive, filling and most important, healthy.
If the weather is warm, or chilly, this dish can be made on the outdoor grill or on a grill pan in your kitchen. I found that frying the sauce with Mazola Corn Oil is the best choice because it has a high smoke point of 450° F. Not everyone knows that some oils are not adequate for high heat and could result in a negative taste in flavor.
Grilling cactus pads and preparing them with this sauce is quick and easy. Make plenty of salsa because it can also be used in enchiladas, chilaquiles, as an breakfast egg topping and just as is, with tostadas.
*Corn Oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on the product label or at mazola.com for fat and saturated fat content.
DISCLAIMER *very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of Corn Oil daily may reduce the risk of heart disease due to the unsaturated fat content in Corn Oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, Corn Oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of Corn Oil.
Grilled Cactus with Panela Cheese and a Spicy Red Salsa
6 dried guajillo chiles, wiped clean
2 dried ancho chiles
1 dried puya or arbol chile
3 Roma tomatoes, stem scar sliced off
2 tablespoons Mazola® Corn Oil, divided
½ onion, roughly chopped
2 garlic cloves
1 ½ cups water
½ teaspoon dried Mexican oregano
1 teaspoon salt
¼ teaspoon black pepper
6 cactus pads, thorns removed, rinsed
10 ounces panela cheese, cut in 12 slices
Cut tops off dried chiles using kitchen scissors and remove seeds. Cut chile skins in 2-inch pieces and set aside.
Roast tomatoes on a comal or skillet turning frequently until charred spots form and their skins begin to peel.
Heat 1 tablespoon Mazola® Corn Oil on a skillet over medium heat. Add onion and garlic. Fry for 3 minutes turning frequently with tongs. Add tomatoes and continue cooking for 3 minutes. Add dried chile pieces, stir with a large spoon, fry for 3 minutes more. Add water and bring to a Simmer. Simmer for 5 minutes stirring frequently. Remove from heat.
Transfer mixture to blender. Add oregano, salt and pepper. Blend until smooth. Adjust salt if needed. Transfer salsa to a serving dish.
Heat grill or grill pan over medium heat. Brush cactus with remaining oil. Place 1 -2 cactus pads on grill or grill pan. Cook for 3 minutes. Using tongs, turn pads to other side and place a slice of panela cheese over cooked side. Cook for 2 minutes or until cheese begins to soften. Transfer to a serving dish. Top with salsa and enjoy.
