4 c nopales (chopped cactus paddles)

4–6 c water (enough to cover the nopales)

6-8 cloves of garlic

3/4 tsp salt

 

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.

 

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)

 

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.