Nopalitos with Tomatoes and Onions

1 Sauté onions, garlic, 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.

2 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 with salt and pepper to taste. Serve immediately.

Cactus and Corn Salsa

1 Prep cactus paddles: Heat oven to 425°F. Working with a large sharp knife with a fairly straight edge, scrape off any remaining prickles or nubs on the cactus paddles.

Cut the paddles crosswise into 1-inch thick strips. Lightly grease a baking sheet with olive oil.

2 Roast cactus paddles with onion and jalapeños in oven: Place cactus, green tomatoes, white onion and jalapeños on the baking sheet in preheated oven for 12 minutes. The cactus should still be slightly crisp when pierced with a fork.

3 Roast corn kernels: Heat a cast iron or stick-free skillet with 1 teaspoon olive oil over medium heat on the stove top. When the pan is heated, add frozen corn and spread out in an even layer. Do not stir the corn. Allow it to roast in the hot pan for about 2 to 3 minutes.

The corn should become browned and roasted. You can check by gently flipping a few pieces with the corner of a spatula.

When corn is browned, stir and roast for another 2 to 3 minutes. Remove from heat. Place corn in a small bowl and set aside.

4 Pulse in food processor: Place the oven roasted vegetables in a food processor with the cilantro, garlic, lime juice, tequila, oregano and salt. Purée until nearly smooth, about 30 seconds.

(Be careful when you remove the lid on the food processor—the heat released from the peppers will zoom up your nose and down your throat, so don’t stand directly over the open food processor.)

5 Stir in roasted corn: Pour the salsa into a serving dish. Stir the roasted corn into the finished salsa. Allow to rest in the fridge for 30 minutes to 1 hour. Serve with tortilla chips.

Nopalitos Cactus Salad

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 a fine mesh sieve. Rinse with water for 1 minute.

2 Toss with remaining ingredients: Place rinsed and drained nopalitos in a bowl with the chopped tomatoes, radishes, and onion. Toss with lime juice, olive oil, salt, and pepper. Fold in cilantro.

Shirimp and Nopal Cactus Saldad

1 Pare the spines from the cactus; trim the base and around the edge. Dice into 3/4 x 1/4-inch pieces. Blanch in boiling water for 5 to 7 minutes or until tender. Drain and rinse thoroughly.        2 Combine with the remaining ingredients in a large bowl. Chill in the refrigerator for 3 hours or until cold. Serve cold with baked corn tortillas.

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Nopalitos with Tomatoes and Onions Cactus and Corn Salsa

1 Prep cactus paddles: Heat oven to 425°F. Working with a large sharp knife with a fairly straight edge, scrape off any remaining prickles or nubs on the cactus paddles.

Cut the paddles crosswise into 1-inch thick strips. Lightly grease a baking sheet with olive oil.

2 Roast cactus paddles with onion and jalapeños in oven: Place cactus, green tomatoes, white onion and jalapeños on the baking sheet in preheated oven for 12 minutes. The cactus should still be slightly crisp when pierced with a fork.

3 Roast corn kernels: Heat a cast iron or stick-free skillet with 1 teaspoon olive oil over medium heat on the stove top. When the pan is heated, add frozen corn and spread out in an even layer. Do not stir the corn. Allow it to roast in the hot pan for about 2 to 3 minutes.

The corn should become browned and roasted. You can check by gently flipping a few pieces with the corner of a spatula.

When corn is browned, stir and roast for another 2 to 3 minutes. Remove from heat. Place corn in a small bowl and set aside.

4 Pulse in food processor: Place the oven roasted vegetables in a food processor with the cilantro, garlic, lime juice, tequila, oregano and salt. Purée until nearly smooth, about 30 seconds.

(Be careful when you remove the lid on the food processor—the heat released from the peppers will zoom up your nose and down your throat, so don’t stand directly over the open food processor.)

5 Stir in roasted corn: Pour the salsa into a serving dish. Stir the roasted corn into the finished salsa. Allow to rest in the fridge for 30 minutes to 1 hour. Serve with tortilla chips.

Nopalitos Cactus Salad

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 a fine mesh sieve. Rinse with water for 1 minute.

2 Toss with remaining ingredients: Place rinsed and drained nopalitos in a bowl with the chopped tomatoes, radishes, and onion. Toss with lime juice, olive oil, salt, and pepper. Fold in cilantro.

Shirimp and Nopal Cactus Saldad

1 Pare the spines from the cactus; trim the base and around the edge. Dice into 3/4 x 1/4-inch pieces. Blanch in boiling water for 5 to 7 minutes or until tender. Drain and rinse thoroughly.        2 Combine with the remaining ingredients in a large bowl. Chill in the refrigerator for 3 hours or until cold. Serve cold with baked corn tortillas.

 

Nopalitos with Tomatoes and Onions Cactus and Corn Salsa Nopalitos Cactus Salad Shirimp and Nopal Cactus Saldad
Nopalitos with Tomatoes and Onions Cactus and Corn Salsa Nopalitos Cactus Salad Shirimp and Nopal Cactus Saldad
Nopalitos with Tomatoes and Onions Cactus and Corn Salsa Nopalitos Cactus Salad Shirimp and Nopal Cactus Saldad
Nopalitos with Tomatoes and Onions Cactus and Corn Salsa Nopalitos Cactus Salad Shirimp and Nopal Cactus Saldad