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Receta Tender Cactus Salad
by Global Cookbook

Tender Cactus Salad
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Ingredientes

  • 1 can (28 oz) of Nopalitos (Embasa Tender Cactus)
  • 1 sm Onion, minced
  • 2 x Tomatoes, peeled, diced and fried
  • 1/4 c. Cilantro, minced
  • 1/4 c. Extra virgin olive oil
  • 1 x Lemon , juice of
  • 3 Tbsp. Vinegar
  • 2 tsp Oregano
  • 1 dsh Salt and pepper
  • 1/2 c. Crushed Feta cheese
  • 1 c. Minced pork rind

Direcciones

  1. I have only had canned nopalitos. MacFrugals (like Big Lots) had them for a dollar a 1 lb 12 oz can (794 g to the english-units-impaired) last spring. The taste is quite reminiscent of okra or possibly green beans, especially in the following salad from the Embasa can:
  2. Rinse and drain the cactus. Combine the cactus with the onion, tomato, cilantro, oil, lemon juice, vinegar, oregano, salt, pepper and cheese. Pour ingredients into a large salad bowl and sprinkle minced pork rind over it.
  3. Garnish with tomato and cilantro adn serve. Add in warm peppers if you like.
  4. This salad makes an excellent taco filling, too.
  5. I can't vouch for the taco filling, but the salad accompanies a Mexican style meal very well.
  6. There are some opuntia growing in Ozark glades south of St. Louis, MO, but they are small. There are awesome (though a bit moth-eaten) ones on the road to Kula, Maui, Hawaii at about 1900 MSL. They would probably be a bit tough and would not do in the salad; the can label says it contains "Tender Cactus Nopalitos!"