Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (28 ounce) of Nopalitos (Embasa Tender Cactus) |
| 1 small | Onion; chopped |
| 2 \N | Tomatoes; peeled, diced and fried |
| ¼ cup | Cilantro; chopped |
| ¼ cup | Olive oil |
| 1 \N | Lemon ; juice of |
| 3 tablespoons | Vinegar |
| 2 teaspoons | Oregano |
| 1 dash | Salt and pepper |
| ½ cup | Crushed Feta cheese |
| 1 cup | Chopped pork rind |
I have only had canned nopalitos. MacFrugals (like Big Lots) had them for a dollar a 1 lb 12 ounce can (794 g to the english-units-impaired) last spring. The taste is quite reminiscent of okra or green beans, especially in the following salad from the Embasa can: Rinse and drain the cactus. Combine the cactus with the onion, tomato, cilantro, oil, lemon juice, vinegar, oregano, salt, pepper and cheese. Pour ingredients into a large salad bowl and sprinkle chopped pork rind over it.
Garnish with tomato and cilantro adn serve. Add hot peppers if desired.
This salad makes an excellent taco filling, too.
I cannot vouch for the taco filling, but the salad accompanies a Mexican style meal very well.
There are some opuntia growing in Ozark glades south of St. Louis, MO, but they are small. There are awesome (though a bit moth-eaten) ones on the road to Kula, Maui, Hawaii at about 1900 MSL. They would probably be a bit tough and would not do in the salad; the can label says it contains "Tender Cactus Nopalitos!"
Posted to CHILE-HEADS DIGEST by George Nelson <70431.3065@...> on Mar 25, 1998