This is a great way to make a weekday dinner
fresh and different. Your family will really this fresh salad
of nopales you can serve on its own or tucked into warm corn
tortillas and topped with grilled chicken.
Ingredients:
3 C diced Andy Boy nopales (about 8 pads)
2
T olive oil
2/3 C diced onion
4 cloves garlic, minced
1/8 t dried oregano
1 C chopped cilantro
1 ½ C diced tomatoes
¾ C Cotija
cheese, crumbled
Directions:
1.
Prepare Andy Boy nopales by using a potato peeler to trim any “eyes” and
the outside edges of the pads. Dice. Place in a pot with cold water and bring
to a boil. Reduce heat and simmer for 10 minutes. Add a tiny pinch of baking
soda at the end to extract sticky liquid from the nopales.
2.
Heat 1 T of the olive oil in a frying
pan. Add onion and garlic and sauté until soft.
3.
Add cooked Andy Boy nopales and oregano
and sauté for
a few minutes.
4.
Stir in the cilantro and remove from heat. Allow to cool.
5.
Add tomatoes and cheese. Sprinkle with remaining 1 T of olive oil. Add salt and
pepper to taste and stir.
