Recipe - Tender Cactus Salad

1 cn (28 ounce) of Nopalitos
(Embasa Tender Cactus)
1 small Onion; chopped
2 Tomatoes; peeled, minced and
fried
One fourth cup Cilantro; chopped
One fourth cup Olive oil
1 Lemon ; juice of
3 tablespoon Vinegar
2 teaspoon Oregano
1 ds Salt and pepper
One half cup Crushed Feta cheese
1 cup Chopped pork rind

I have only had canned nopalitos. MacFrugals (like Big Lots) had them for a
dollar a 1 pound 12 ounce can (794 g to the englishunitsimpaired) last
spring. The taste is quite reminiscent of okra or green beans, especially
in the following salad from the Embasa can:

Rinse and drain the cactus. Combine the cactus with the onion, tomato,
cilantro, oil, lemon juice, vinegar, oregano, salt, pepper and cheese. Pour
ingredients into a large salad bowl and sprinkle chopped pork rind over it.
Garnish with tomato and cilantro adn serve. Add hot peppers if desired.

This salad makes an excellent taco filling, too.

I cannot vouch for the taco filling, but the salad accompanies a Mexican
style meal very well.

There are some opuntia growing in Ozark glades south of St. Louis, MO, but
they are small. There are awesome (though a bit motheaten) ones on the
road to Kula, Maui, Hawaii at about 1900 MSL. They would probably be a bit
tough and would not do in the salad; the can label says it contains "Tender
Cactus Nopalitos!"

Posted to CHILEHEADS DIGEST by George Nelson 70431.3065@compuserve.com
on Mar 25, 1998