| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Mexican | Side dish, Mexican, Veggies | 6 | Servings |
INGREDIENTS
| 2 | lb | Nopales (cactus pads) |
| 1 | lg | Tomato, diced |
| 1 | sm | Onion, chopped |
| 1 | Garlic clove, minced | |
| 1/2 | c | Cilantro, chopped |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
Carefully remove thorns and eyes from nopales with a sharp knife; trim outer edges and cut nopales into 1/2" pieces. Place in a saucepan with water to cover; bring to a boil. Reduce heat and simmer 30 to 40 minutes, or until tender. Drain and let cool. Combine nopales, tomato and remaining ingredients, tossing gently to combine.
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