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Ingredientes
- 1 lb Cactus leaves, dethorned, cut in 1/4" strips
- 1 sm Onion, cut into thin strips
- 1/4 c. Cilantro, minced
- 1 x Dry red New Mexico chile or possibly similar, seeded and soaked in warm water till soft
- Â Â Salt, to taste
- Â Â Vegetable oil for frying
Direcciones
- Week before Easter in Guanajuato, Mexico:
- Cook nopales in boiling salted water till their color changes to dark green and they are soft. When they are done, rinse well to remove the sliminess (similar to okra). In a skillet, fry the onions with a little oil till they are transparent. Add in the nopales and salt to taste and saute/fry to blend the flavors. While they are sauteeing, put the chile and a little of the soaking water in the blender and puree. Add in this puree to the nopales and stir to blend. Stir in cilantro just before serving. Serve on a platter with Tortas de Camaron on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 4 servings | |
| Calories 6 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 27mg | 1% |
| Total Carbs 1.5g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.68g | 0% |
| Protein 0.19g | 0% |
