Cactus mexicano

Yield: 6 servings

Measure Ingredient
2 pounds Nopales (cactus pads)
1 large Tomato; diced
1 small Onion; chopped
1 Garlic clove; minced
½ cup Fresh cilantro; chopped
1½ teaspoon Salt
½ teaspoon Pepper

Carefully remove thorns and eyes from nopales with a sharp knife; trim outer edges and cut nopales into ½" pieces. Place in a saucepan with water to cover; bring to a boil. Reduce heat and simmer 30 to 40 minutes, or until tender. Drain and let cool.

Combine nopales, tomato and remaining ingredients, tossing gently to combine.

Recipe from Carmen Vasquez in "Lone Star Legacy II" by The Junior Forum of of Austin, TX. In "America's Best Recipes: A 1989 Hometown Collection." Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 44. ISBN 0-8487-0765-6. Posted by Cathy Harned.

Submitted By CATHY HARNED On 10-03-94

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