----- Original Message -----
Sent: Tuesday, June 01, 2004 6:40
PM
Subject: [ranchos] Zacatecas and Jalisco
Nopales, Ensalada de Nopales
Ensalada De Nopales
Cut and clean the nopales. That is what we call it limpiar
(clean) los Nopales.
Dice into bite size cubes. Boil in water with fresh oregano 2 sprigs,
fresh cilantro two sprigs, two smashed cloves of garlic, 1/4 onion, 2
tsps salt. Boil until they reached the desired tenderness about 20 minutes.
Drain and rinse thoroughly. Allow to cool completely.
Remove the smashed garlic, 1/4 onion, sprigs of cilantro and oregano.
1/2 onion, finely chopped
1 tomato diced
fresh cilantro chopped finely about 10 sprigs
1 cup queso fresco, diced or crumbled (this is mexican cheese) In
California it's usually El Mexicano brand but there could be others. Other
states I don't know.
1 serrano or jalapeno chile finely minced
For dressing, juice of 1/2 lemon, 3 tablespoons rice wine vinegar,
olive oil about 1/2 cup,
salt and pepper to taste.
Enjoy! I guessed on the quantities because of course everything is
passed on by word of mouth or visually you just put in a little bit of this
and a little bit of that and it usually comes out ok. Feel free to change the
recipe quantities or to add or subtract ingredients.
We grow our own nopales so we get them very fresh. I have always liked
them as I grew up eating them at home. I have lived in San Jose' Calif since
1952 when I was two years old.
If you want more recipes for nopales I will gladly share some more.
Buen Provecho!
Alicia