Tender cactus shoots, also known as nopales or nopalitos, are the young paddle-shaped shoots of the prickly pear cactus; carefully peeled, sliced and then cooked. La Costeña tender cactus is cooked with onion, coriander, salt and vinegar, and then mixed with Serrano peppers.
To use, drain and rinse the cactus under running water. The cactus pieces can be stirred into soups, bean dishes, or used as topping for quesadillas. For a summery dish, serve cactus as part of a Central Mexican-style salad mixed with chopped onion, coriander, tomatoes, avocado, jalapenos, and a little feta cheese. Dress with a little oil and vinegar.
Once opened, refrigerate and use within 3 days.
Ingredients: tender cactus, water, onion, coriander, serrano peppers, iodized salt, vinegar
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