| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | English | 1 | Servings | |
INGREDIENTS
| 1 | cn | (28 ounce) of Nopalitos (Embasa Tender Cactus) |
| 1 | sm | Onion; chopped |
| 2 | Tomatoes; peeled, diced and fried | |
| 1/4 | c | Cilantro; chopped |
| 1/4 | c | Olive oil |
| 1 | Lemon ; juice of | |
| 3 | tb | Vinegar |
| 2 | ts | Oregano |
| 1 | ds | Salt and pepper |
| 1/2 | c | Crushed Feta cheese |
| 1 | c | Chopped pork rind |
INSTRUCTIONS
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@compuserve.com> on Mar 25, 1998
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