| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh or prepared cactus paddles or nopale; needles removed |
| 3/4 |
c |
Olive oil |
| 1 1/2 |
ts |
Salt |
| 4 |
|
Italian Roma tomatoes, cored, seeded and cut into 1/4" dice |
| 1/2 |
sm |
Red onion, cut into; 1/4" dice |
| 2 |
md |
Serrano chiles, stemmed, seeded and; finely diced |
| 2 |
bn |
Cilantro, leaves only,; chopped |
| 1/2 |
c |
Finely grated Cotija or Anejo cheese |
| 1/2 |
c |
Red wine vinegar |
| 1 |
ts |
Freshly ground black pepper |
| 6 |
|
Lettuce leaves |
| 1 |
|
Avocado, peeled, seeded and; sliced for garnish |
| 1/4 |
c |
Cracked black pepper garnish,; recipe follows |
INSTRUCTIONS
Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4
cup of the olive oil and 1/2 teaspoon of the salt. Grill or broil the
paddles until grill marks appear on each side, or they turn dark green with
black patches, about 3 to 5 minutes. Set aside to cool to room temperature.
Cover and chill 2 to 4 hours or overnight. Cut cactus into 1/2-inch pieces.
In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and
cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1
teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce
leaves, and garnish with avocado slices sprinkled with cracked pepper
garnish.
Recipe By :TOO HOT TAMALES SHOW #TH6118
Posted to MC-Recipe Digest V1 #316
Date: Tue, 26 Nov 1996 08:02:26 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”