RECIPE FOR
INGREDIENTS
12 to 14 oz of fresh cactus (you can buy already cleaned and cut)
1 ripe large tomato cored and diced
1/4 cup diced onion
6 sprigs cilantro chopped
queso fresco
radish
3 Tbs olive oil (or vegetable)
1 Tbs cider vinegar
1 tsp lime juice
pinch of oregano
salt to taste
INSTRUCTIONS
1. Blanch and rinse nopalitos: Bring a medium pot of salted water to a boil. Add the nopalitos, return to a rolling boil and cook for 1 minute. Strain through sieve. Rinse with cool water for 1 minute.
2. Place rinsed and drained nopalitos in a bowl, add the chopped tomatoes, radishes, and onion. In a small bowl mix lime juice, olive oil, cider vinegar, oregano, salt, and pepper. Drizzle over nopalitos mixture and toss. Top with cilantro and queso fresco.
