Nopales Salad

Nopales Salad

To remove the slime to the nopales need to be cut and washed several times until the water does not leave sticky, cook and drain. Can also be added to the cooking garlic, onion and bay leaf.

1 kg of nopales or cactus
4 liters of water
2 ½ tablespoons salt
¼ cup finely chopped cilantro leaves
1 pinch freshly ground pepper
¼ cup olive oil
1 teaspoon crushed dried oregano
1 chopped red tomatoes
½ cup chopped white onion
½ cup of queso fresco grated or crumbled

Cut the nopales into thin strips, hot water over high heat in large pot. When boiling add the nopales and 2 teaspoons of salt. Cook them for about 45 minutes. Remove from heat, drain and cool them with cold water, let it drain until dry as possible.
Place the nopales in a salad or bowl and mix with ¼ teaspoon salt, chopped cilantro, black pepper, olive oil, red tomatoes and onion and garnish with cheese.

About Los Sabores de Mexico

Company Overview: At Flavors of Mexican Cuisine, we believe that the best way to experiment Mexico is through its dishes, its people, and its history and live from the places of origin. We offer culinary advice for events, people or enterprises, as well as menu consulting and public relationships for the culinary industry. We also are online media with our platforms where experts all around the globe collaborate with us with their point of views, articles and editorials about the whole experience of the culinary world.. Mission: As truly passionate people as we are of our country and its gastronomy, we want to share with the entire world the unforgettable experience on what Mexico becomes through experimenting the culture and the flavors. Facebook Page:
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