How to lose weight with Xoconostle juices and recipes with xoconostle

Given the interest in learning more about the use of xoconostle for weight loss, below are two juice recipes that use this ingredient. We also include several recipes for cooking xoconostle in many other ways. We hope you enjoy them and share them with your friends.

Xoconostle fat burning juice

Ingredients:

4 xoconostles
2 small nopales
1 cup of water

Preparation:

Pass the xoconostles and nopales through the juice extractor.
Add water and mix well. This juice helps to burn fat. It is recommended to drink one juice daily on an empty stomach.

Orange and xoconostle juice

Ingredients:

4 glasses of orange juice
4 peeled xoconostles

Preparation:

Blend the juice with the xoconostles.

Shrimp with xoconostle recipe

Ingredients:

6 fried ancho chiles
1 clean head of garlic
3 tablespoons of olive oil
3 roasted and ground tomatoes
Oregano and pepper to taste
2 bay leaves
1/2 kilo of large shrimp cut in halves
1/2 kilo of shelled xoconostles, without the tuna in the middle and roasted
Salt to taste
Olive oil, as needed

Preparation:

Grind the chiles with a little water. Set aside. Brown the garlic with olive oil. Remove the garlic. Add the tomato, oregano, and bay leaf to the oil. Season and add the shrimp and serve with the xoconostles.

Xoconostle pico de gallo recipe

(4 persons)

Ingredients:

1 kilo of peeled jícama
4 xoconostles prickly pears, peeled and chopped
½ medium onion, chopped
3 red serrano chiles, or to taste, chopped
1 teaspoon dried oregano
juice of 4 lemons
salt to taste

Preparation:

The jicama is cut in squares almost tracing it with the knife so that it is not a smooth and even cut, but a rough surface because this way it absorbs better and faster than the other flavors. Mix with the rest of the ingredients.

Medula soup recipe

Ingredients:

1 kg of medula
2 xoconostles without shell
1 chicken backbone
4 chicken wings
1/2 onion
3 cloves of garlic
1 sprig of epazote
1 chipotle chili
1 pinch of salt

Preparation:

Cook the chicken in 8 cups of salted water, along with the garlic cloves, xoconostles, 1/2 onion, and chipotle. Clean the marrow well, remove the tripe and cut it into pieces. Add the marrow to the broth and boil until it is well cooked for about 15 minutes.

Xoconostle sauce recipe

(8 persons)

Ingredients:

6 dried chiles de arbol
8 xoconostles
10 green tomatoes or leaf tomatoes
2 small onions
3 cloves of garlic
2 tablespoons olive oil or vegetable oil

Preparation:

Chop the garlic very finely, the onion in quarters, the xoconostles remove the skin and the seeds and chop them in quarters, the tomatoes, in the same way, chop them in quarters. Fry the garlic and onion in the oil along with the dried chiles, add the xoconostle and the tomatoes, add a little water and salt to taste, and let it season over low heat for five minutes. This sauce is suitable for red meats.

Shrimp in xoconostle mole recipe

Xoconostle in syrup:

Ingredients:

4 xoconostles
4 tablespoons of sugar
1/4 cup tequila
1 1/2 cups of water

Mole:

Ingredients:

3 dehydrated tomatoes in olive oil
2 chipotle chiles marinated
1 roasted garlic
1 cup of sangrita
1/2 cup sangrita
1/2 cup tequila
1/2 cup lime juice
1/4 cup olive oil
16 jumbo shrimp, cleaned
4 nopales, roasted and cut into strips
2 tortillas, cut into strips and browned
Chives

Preparation:

Xoconostle:

Cook the xoconostles with sugar, tequila, and water until a syrup consistency is obtained. Remove the xoconostles from the syrup. Reserve the syrup.

Mole:

Fry the tomatoes, chipotles, and garlic. Remove and blend the sangrita. Fry again until well seasoned. If needed, add a little water.

Shrimp:

Mix the sangrita, tequila, lime juice, and olive oil. Pour into a pan and when boiling add the shrimp. Cook for 4 more minutes. Serve to place a xoconostle in the center of each plate. Coat the plate with the mole.

Source: Vinculando