Cactus Mexicano
Ingredients
2 pound nopales (cactus pads)
1 large tomato, diced
1 small onion, chopped
1 each garlic clove, minced
1/2 C. cilantro, chopped
1 1/2 tsp. salt
1/2 tsp. pepper
Cooking Instructions
Carefully remove thorns and eyes from nopales with a sharp knife; trim outer edges and cut nopales into 1/2 pieces. Place in a saucepan with water to cover; bring to a boil. Reduce heat and simmer 30 to 40 minutes, or until tender. Drain and let cool. Combine nopales, tomato and remaining ingredients, tossing gently to combine.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)