Cactus Chicken Fried Steak
Elevate your comfort food game with this bold and flavorful Cactus Chicken Fried Steak recipe, a southwestern twist on a classic. Perfectly tenderized cube steaks are double-dredged in a spiced flour and cornmeal coating, then fried to golden, crispy perfection. The standout feature? A creamy, rich cactus gravy made with sautéed nopales (cactus pads) that adds a unique tangy complexity to the dish. Ready in just under an hour, this creative fusion of southern and southwestern flavors is hearty, satisfying, and sure to impress. Serve it up for dinner and let the crispy steak and zesty cactus gravy make a lasting impression. This recipe is a must-try for lovers of Tex-Mex-inspired comfort food!
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Recipe Information
Ingredients
- 4 pieces tenderized cube steaks
- 2 cups all-purpose flour
- 0.5 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 cup nopales (cactus pads), cleaned and diced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (for the gravy)
- 2 cups whole milk
- 0.5 teaspoon salt (for the gravy)
- 0.5 teaspoon black pepper (for the gravy)
Instructions
Prepare the breading station by mixing the all-purpose flour, cornmeal, salt, black pepper, garlic powder, paprika, and cayenne pepper in a shallow dish.
In another shallow dish, whisk together eggs and buttermilk until well combined.
Dip each cube steak into the flour mixture, making sure to fully coat. Then dip it into the egg mixture and return it to the flour mixture for a second coating.
Heat the vegetable oil in a large skillet over medium heat. Once the oil reaches 350°F (175°C), carefully place the breaded steaks into the skillet.
Fry the steaks for about 3-4 minutes on each side or until the coating is golden brown and crispy. Transfer the cooked steaks to a wire rack or paper towels to drain any excess oil.
In a separate skillet, melt the butter over medium heat. Add the diced nopales and cook for 5-7 minutes until they are tender and slightly browned.
Stir in the all-purpose flour into the skillet with the nopales to create a roux, cooking for 1 minute.
Slowly whisk in the whole milk, making sure to avoid lumps. Cook the gravy, stirring frequently, until it thickens, about 5-7 minutes.
Season the cactus cream gravy with salt and black pepper to taste.
Serve the chicken fried steaks hot, topped generously with the cactus cream gravy.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 33.5 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.0 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 292 mg | 22% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 818 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
