One of my favorite foods to enjoy is cactus. It’s very popular during the spring because during the time when one observes Lent, it’s a great meat substitute that is good for you and so full of flavor. This time, I decided to give the traditional ensalada de nopalitos (cactus salad), a hearty twist with Cacique® Pork Chorizo and serve it warm during these cold months. It makes a great side dish to main protein entrees as well as the perfect taco filling for a casual lunch. It’s also a great addition to any Dia de Muertos offerings you may be serving with traditional mole or Mexican rice.
If you prefer to keep this meal meatless, you don’t have to compromise the flavor. Simply replace Cacique® Pork Chorizo with Cacique® Soy Chorizo and serve it as vegetarian meal.
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WHAT YOU NEED
- 4 cups water
- 2 cups fresh cactus, thorns removed and sliced in strips
- ½ teaspoon salt
- 1 Cacique® Pork Chorizo
- 2/3 cup yellow onion, chopped
- 1 garlic clove, chopped
- 2 Roma tomatoes, chopped
- ½ cup Cacique® Queso Fresco, crumbled
- Warm corn tortillas to serve with
HOW TO MAKE IT
- Boil 4 cups water in a medium saucepan, add cactus strips and salt to water, decrease heat to medium low, cover and simmer for 8-10 minutes or until tender and the gelatinous liquid and foam the cactus exudes has dried out. Drain and set aside.
- Heat a large skillet over medium heat. Cook chorizo, breaking it up with large spoon to cook evenly. When chorizo renders its fat, stir in onion and garlic. Continue cooking until onion is tender, add tomatoes, cook for 2 minutes and stir in cooked cactus strips. Stir to combine all ingredients evenly. Cover, cook for 5-7 minutes. Sprinkle with queso fresco. Serve warm with corn tortillas.