Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Fresh or prepared cactus paddles or nopale; needles removed |
| ¾ cup | Olive oil |
| 1½ teaspoon | Salt |
| 4 \N | 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 |
| 6 \N | Lettuce leaves |
| 1 \N | 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@...>