Drain nopalitos and cut into 1-inch strips.
Mix nopalitos, onion, garlic, oregano, olive oil, lime juice, tomatoes and cilantro.
Refrigerate overnight.
Arrange on a platter lined with romaine.
Top with Feta cheese.
Garnish with lime wedges.
Drain the nopalitos and place in a bowl.
Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes.
Stir cactus, chili powder, garlic, fenugreek seeds, coriander, and cumin into the potato mixture. Cook, stirring frequently, until cactus is softened, about 5 minutes. Add pinto beans; cook, stirring gently, until just heated through, about 3 minutes.
Wash nopalitos, watch for small thorns, use
Remove thorns and \"eyes\" from cactus, and trim off the edges
Drain and rinse nopalitos in a colander.
Chop nopalitos in 1/2 inch pieces.
Chop cabbage, onion, tomatoes, jalapenos and cilantro.
Mix everything in a large serving bowl.
Squeeze lemons and season with salt, pepper and garlic powder.
ven to 350F.
Parboil cactus for 3 minutes in enough
aking pan.
Briefly cook nopalitos in boiling water with baking
Fry bacon and remove to drain.
Pour off most of the bacon drippings, leaving enough in the pan to saute the onions and garlic.
When onions are transparent, add chilies, nopalitos, chili powder, and tomato.
Cook for five minutes and stir in eggs. When eggs are scrambled, top with grated cheese and bacon, and serve with tortillas, home-fried potatoes, and refried beans.
eat with rinsed/drained/sliced nopalitos (cactus) and sliced onions and top
horns, carefully trim them from cactus paddles with scissors, then rub
lices. Lay half the sliced nopalitos in a criss-cross pattern
Heat lard in pot.
Add meat, about 1 pound at a time, removing after each pound is browned.
After all 4 pounds are browned, put onions and garlic in pot and cook until soft.
Return all beef to pot.
Rinse cactus pieces in cold water; drain and add to beef. Also add peppers, green tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper.
Cover and simmer about 2 1/2 hours.
Makes about 2 1/2 quarts.
Boil cactus in salted water for 10 minutes and drain.
Saute ground meat in skillet and add remaining ingredients.
Simmer for 10 to 15 minutes.
Serve with black beans and tortillas.
Heat lard in kettle.
Add meat about 1 pound at a time, removing after each pound is browned.
After all 4 pounds are browned, put onion and garlic in kettle and cook until soft. Return beef to kettle.
Rinse cactus pieces; drain and add to beef.
Add peppers, green tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper.
Cover and simmer about 2 1/2 hours.
Makes about 2 1/2 quarts.
Pulse tunas (cactus fruit) briefly in a food
Peel thorns from cactus pads with a vegetable peeler, leaving the green skin; cut cactus pads into thin strips.
Heat the oil in a large nonstick skillet over medium high heat. Add the cactus and garlic, saute 7-8 minutes or until cactus is tender. Combine the cactus mixture, beans and the next 7 ingredients(beans through tomatoes).
Arrange 1 1/2 cups lettuce on each of 4 plates, top each with 1/2 cup cactus mixture, 1 1/2 tbls. cheese, and about 2 teaspoons sour cream. Enjoy!
Yield: 4 servings.
loves.
For the nopales cactus:
Prepare a grill for
Cook nopalitos in boiling water 10 minutes.
ver high heat. Add the cactus and boil for 7 minutes