Yield: 1 Servings
|1½ pounds||Fresh or prepared cactus paddles or nopale; needles removed|
|¾ cup||Olive oil|
|4||Italian Roma tomatoes, cored, seeded and cut into 1/4" dice|
|½ small||Red onion, cut into; 1/4" dice|
|2 mediums||Serrano chiles, stemmed, seeded and; finely diced|
|2 bunches||Cilantro, leaves only,; chopped|
|½ cup||Finely grated Cotija or Anejo cheese|
|½ cup||Red wine vinegar|
|1 teaspoon||Freshly ground black pepper|
|1||Avocado, peeled, seeded and; sliced for garnish|
|¼ cup||Cracked black pepper garnish,; recipe follows|
Preheat grill or broiler. Place cactus paddles in a bowl and toss with ¼ cup of the olive oil and ½ teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature.
Cover and chill 2 to 4 hours or overnight. Cut cactus into ½-inch pieces.
In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining ½ cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish.
Recipe By :TOO HOT TAMALES SHOW #TH6118 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:02:26 -0500 From: Meg Antczak <meginny@...>