(Ensalada de Nopalitos)
Nopalitos are the paddles of the prickly pear cactus, cut into strips. They taste like green beans or asparagus, but when first cut, they secrete a sticky juice and must be blanched and rinsed before cooking (see Preparing Fresh Nopalitos); it may be easier to use canned nopalitos, as in this recipe from Mexican Family Cooking (Fawcett, 1986) by Aida Gabilondo.
Yield: serves 8
- 1 (32-oz.) can nopalitos
- 2 tbsp. fresh lime juice
- 1 clove garlic, peeled and minced
- 3 tbsp. extra-virgin olive oil
- 4 scallions, chopped
- 2 tomatoes, peeled, seeded, and chopped
- <sup>1</sup>⁄<sub>4</sub> cup chopped fresh cilantro
- 1 fresh jalapeño, seeded and chopped
- Salt and freshly ground black pepper
- <a href="https://www.saveur.com/article/Recipes/Flour-Tortillas">Flour/ tortillas</a>
- Drain nopalitos in a colander. Pick out any onion or pepper pieces.
- Whisk lime juice, garlic, and oil together in a large mixing bowl. Add nopalitos, scallions, tomatoes, cilantro, and jalapeño. Season to taste with salt and pepper. Toss well. Chill for at least 1 hour and serve wrapped in tortillas.
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