Nopales with Tomatoes and Herbs

Name: Nopales with Tomatoes and Herbs
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound nopales, small and thin, prickers removed (see Preparation); About 2 tablespoons full-flavored olive oil; 2 medium garlic cloves, minced; About ¼ teaspoon salt; ¼ cup chopped sweet onion, such as Vidalia, Walla Walla, Maui, or Spanish; ¼ cup chopped sweet onion, such as Vidalia, Walla Walla, Maui, or Spanish; ¼ cup chopped sweet onion, such as Vidalia, Walla Walla, Maui, or Spanish; ¼ cup chopped sweet onion, such as Vidalia, Walla Walla, Maui, or Spanish; ¼ cup chopped sweet onion, such as Vidalia, Walla Walla, Maui, or Spanish; 1 tablespoon red wine vinegar; About 1 pint small, full-ripe cherry tomatoes, halved; fresh minced herbs to taste: oregano, thyme, basil, savory; fresh minced herbs to taste: oregano, thyme, basil, savory; fresh minced herbs to taste: oregano, thyme, basil, savory; fresh minced herbs to taste: oregano, thyme, basil, savory; Pepper to taste

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This unusual long-cooking technique, recommended by Diana Kennedy in Recipes from the Regional Cooks of Mexico, produces nopales that are free of the sticky coating that some dislike. The cactus acquires a grayer tinge and slightly more tart flavor cooked this way.

Ingredients

1 pound nopales, small and thin, prickers removed (see Preparation)
About 2 tablespoons full-flavored olive oil

Australian
Oceania
Americas
Australia
United States
Mexico
Side dish
South America
Spring
Central America
Gluten-free
Vegan

Method

Cut nopales into strips about ¼ by 2 inches.
Heat 2 tablespoons oil in large skillet; add garlic and toss. Add cactus and ¼