Early Morning Recipe Blogging


From the New York Times.

Nopales en Ensalada

Adapted from Ana Sabrina Rivera del Río

Time: 30 minutes, plus 30 minutes’ resting

2 pounds cactus leaves (nopales), spines removed, coarsely diced (see note)

Salt

3 tomatoes, peeled, coarsely diced and tossed with a pinch of salt

1/4 white onion, thinly sliced

1/2 cup cilantro, finely chopped

2 tablespoons white vinegar

2 tablespoons olive oil

1/2 teaspoon Mexican oregano (preferably whole, not ground)

Panela or cotija cheese, for serving.

1. In a saucepan, simmer cactus with 1/2 cup water and a large pinch of salt, covered, for about 20 minutes, or until tender. Drain and cool.

2. In a bowl, combine cactus with remaining ingredients except cheese. Let sit for 30 minutes before serving on tortillas; garnish with cheese.

Yield: 6 to 8 servings.

Note: Wear gloves and use a paring knife to remove spines. Mexican and other Latino markets often sell prepared cactus leaves; use 1 1/2 pounds.

Usually I would excerpt an article, but you know if I left out any part of the recipe, then it wouldn’t work.

For instance, if I left out the part about the simmering the cactus, then you’d have cooked the whole thing with un-simmered cactus, and that wouldn’t be very good nor would it?


    
    
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