| 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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