ENSALADA DE NOPALES
CACTUS SALAD

12 medium size nopales (cactus paddles) sliced 1/2 inch by 2 1/2 inches
long
2 1/2 quarts water
1 medium size onion cut in half
4 cloves garlic
1 tablespoon salt
10 tomatillo husks (optional)
4 medium size plum tomatoes sliced
1/2 mediun size red onion thinly sliced
1 bunch cilantro chopped
1/2 cup olive oil
1/2 cup cider vinegar
1 tablespoon crushed red pepper
1 tablespoon dried Mexican oregano
salt to taste
1 cup queso fresco grated (fresh Mexican cheese)
2 medium size avocados, peeled and sliced

In a large saucepan bring the water to a boil add cactus strips, onion,
garlic, salt and tomatillo husks, cook for about 12 minutes, or until the
cactus are tender. Remove from heat, strain and discard onion, garlic and
husk. Chill. Right before serving add tomatoes, onion, cilantro,olive oil,
vinegar, red pepper, and oregano, add salt if needed. Garnish with cheese
and avocado.

Yield: 6 servings

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