| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Cactus leaves; dethorned, cut in 1/4" strips |
| 1 |
sm |
Onion; cut into thin strips |
| 1/4 |
c |
Cilantro; chopped |
| 1 |
|
Dried red New Mexico chile or similar; seeded and soaked in hot water until soft |
|
|
Salt; to taste |
|
|
Vegetable oil for frying |
INSTRUCTIONS
Date: Fri, 15 Mar 1996 21:59:28 EST
From: YQYM81A@prodigy.com (MS KIMBERLY J MENDOZA)
Per the request of Kathy Meade, here are a few traditional recipes for the
week before Easter in Guanajuato, Mexico:
Recipe By : Martha Mendoza
Cook nopales in boiling salted water until their color changes to dark
green and they are soft. When they are done, rinse well to remove the
sliminess (similar to okra). In a skillet, fry the onions with a little oil
until they are transparent. Add the nopales and salt to taste and saute to
blend the flavors. While they are sauteeing, put the chile and a little of
the soaking water in the blender and puree. Add this puree to the nopales
and stir to blend. Stir in cilantro just before serving. Serve on a platter
with Tortas de Camaron on top.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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