Ingredients
- 3 cups cooked nopales (nopalitos) shopping list
- 3 tablespoons chopped white onion shopping list
- 1/2 cup chopped cilantro shopping list
- 1/2 teaspoons dried Mexican oregano shopping list
- 2 tablespoons fresh lime juice or vinegar shopping list
- T O P P I N G shopping list
- 3 tomatoes, sliced shopping list
- 1/3 cup chopped cilantro shopping list
- 1/3 cup crumbled queso fresco or añejo or monterey jack cheese shopping list
- 1/3 cup purple onion rings shopping list
- 3 canned chilies jalapeños en escabeche, cut into quarters lengthwise shopping list
- 1 avocado, peeled and sliced (optional) shopping list
- romaine lettuce for the side of the serving platter shopping list
How to make it
- Mix the nopalitos with the next four ingredients and set aside to season for 30 minutes.
- Stir well and adjust seasoning.
- Spread the nopalitos over the platter about 1 1/2 inches deep.
- Decorate with the tomatoes slices and top with cilantro, cheese, onion rings, chile strips, and slices of avocado (if used).
- Overlap the romaine leaves around the edges of the platter and serve at room temperature.
- Green Beans or chayote can be substituted if cactus is not available.
- Information and recipe from:
- http://www.gourmetsleuth.com/nopalitos.htm
People Who Like This Dish 3
- shecooks4u Chandler, AZ
- capedread Peterborough. Cambridgeshire, GB
- chefelaine Muskoka, CANA
- notyourmomma South St. Petersburg, FL
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The Rating
Reviewed by 2 people-
It sounds delish!! A must-try, and HIGH FIVE :+D
chefelaine
in Muskoka loved it
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