Nopalitos With Tomatoes And Onions Recipes

CACTUS SALSA

Steps:

• Clean and dice the cactus. Add the raw nopales and cover with water. Cook with a tablespoon of sea salt for 10-15 minutes covered. When ready remove the water and rinse several times with iced or cold until slime disappears.
• Chop all ingredients and mix together with the cooked cactus. Season with sea salt, lime juice, and cumin.
• Use the cactus salsa as an appetizer with corn chips or as a garnish for salads, tacos, sopes, or tostadas.

NOPALITOS WITH TOMATOES AND ONIONS

Steps:

• Sauté the onions, garlic, and jalapeño: Heat a tablespoon of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Add red onion, garlic, and jalapeño. Cook for a minute, stirring occasionally.
• Add the nopalitos, then the tomatoes: Add the nopalitos. Cook for several more minutes. Then add the chopped tomato. Continue to cook until all vegetables are cooked through.
• Season, then serve: Season with salt and pepper to taste. Serve immediately.

NOPALES

Steps:

• 1 Place the tomatoes in a small saucepan and add water.
• 2 Boil the tomatoes until they soften.
• 3 Place the peppers in a bowl with water and soak them until they soften.
• 4 Blend the tomatoes, peppers and 1/2 cup water with salt to taste, the garlic clove and the dried oregano.
• 5 In a frying pan over medium heat roast the cactus paddles and add the diced onion. Cook until the cactus paddles dry completely.
• 6 Add the tomato sauce and boil for a couple of minutes to let them mix correctly.
• 7 Ready.