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Correo Electrónico
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Ingredientes
- 1 1/2 lb Cactus paddles or possibly nopales needles removed (fresh or possibly prepared)
- 3/4 c. Extra virgin olive oil
- 1 1/2 tsp Salt
- 4 x Italian Roma tomatoes cored, seeded, and cut in 1/4" dice
- 1/2 sm Red onion cut in 1/4" dice
- 1 x to 2 medium Serrano chiles stemmed, seeded, and finely diced
- 2 bn Cilantro, leaves only minced
- 1/2 c. Finely-grated Cotija or possibly Anejo cheese
- 1/2 c. Red wine vinegar
- 1 tsp Freshly-grnd black pepper
- 4 x to 6 Lettuce leaves
- 1 x Avocado peeled, seeded, and sliced
- 1/4 c. Cracked Black Pepper Garnish see * Note
Direcciones
- Preheat grill or possibly broiler. Place cactus paddles in a bowl and toss with 1/4 c. of the extra virgin olive oil and 1/2 tsp. of the salt. Grill or possibly broil the paddles till grill marks appear on each side, or possibly they turn dark green with black patches, about 3 to 5 min. Set aside to cold to room temperature. Cover and refrigerate2 to 4 hrs or possibly overnight. Cut cactus into 1/2-inch pcs.
- In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 c. oil, the vinegar, the remaining 1 tsp. salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with Cracked Black Pepper Garnish.
