 |
 |
9/10/2010 2:35:33 AM PST |
|
 | Nopales If you like the idea of a vegetable that is soft but crunchy, with the flavor of green pepper, string beans, and asparagus (all touched with a sorely citric edge) and the slipperiness of okra, NOPALES (a.k.a. cactus leaves, cactus pads) are for you. Steam nopales quickly over boiling water for a few minutes (do not cook away the pleasing crunch), then slice to suit; or sauté cut-to-size pieces in butter or oil for a few minutes. Cooked nopales combine particularly well with scrambled eggs and omelets with or without cheese, onions, cilantro, scallions, or oregano and salsa. Mingle diced, sautéed bits with chilies and sausage or grated cheese in tortillas. Cool steamed pads, cut into strips, and combine in the traditional Mexican salad of skinned, cubed tomatoes, onion, oregano, cilantro, chilies, and oil and vinegar; add crumbled feta and olives for a delicious variation. SUPC: | ||
| Freshpoint.com | Home | The Story | |||