4 lbs nopales cleaned, blanched and diced
1 lb chayote squash seeded and diced
1 lb yellow squash seeded and diced
1 lb green zucchini seeded and diced
1/2 lb fresh corn kernels
2 oz minced garlic
2 cups sunflower oil
2 oz flaked guajillo pepper
3 serrano peppers sliced
1 12-oz can of whole peeled tomatoes
12 vine tomatoes charred and grilled
salt and pepper to tastePreparation
In a blender puree the canned and fresh tomatoes together, set aside.
In a braising pan, sautée the garlic and oil. Season with salt and pepper. Add the squash and corn, and sweat the veggies. Once the squash and corn have been sweated, add the guajillo flakes and peppers and mix to incorporate. Add the nopales and mix to incorporate. Add the pureed tomato mixture, mix to incorporate and bring to a boil.
Let simmer for 20 minutes, then top with cheese of your choice (we currently use burrata at the restaurant but have also used fried cheese curds and queso fresco). Garnish with fresh herbs, serve with flour tortillas, and enjoy!