the Tucson, Ariz., MVS unit
Sunday, October 26, 2014

 

 

Ingredients for Nopales
4 c nopales (chopped cactus paddles)
4–6 c water (enough to cover the nopales)
6-8 cloves of garlic
3/4 tsp salt
 
Directions for Nopales
Wearing heavy gloves, run a vegetable peeler along both sides of each nopal pad to remove both the large and small spines and the "eyes" from which they grow. Boil all ingredients for about 10 minutes or until you can easily sink a fork into the paddle bits. Rinse cooked nopales in cold water until they are no longer slimy.
 
Ingredients for Nopales Tostadas
4 c nopales (cooked)
1 large red onion
3–4 limes (juiced)
3 tomatoes
3 avocados
3 cloves garlic
Queso fresco crumbles (or some similar white cheese crumbles)
Salt to taste
Refried beans
Tostadas (or round tortilla chips)
 
Directions
Chop all raw ingredients. Allow onion, nopales, tomatoes and garlic to marinate in the lime juice for a short while. Add avocado and cheese crumbles.
Spread a thin layer of refried beans on each tostada (or chip). Spoon veggie mixture on top.


 

This recipe comes from the Phoenix 2013 cooking show. For more information about Mennonite Voluntary Service on their website.

 

 



 

 

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