Waiting for dinner at Cumbres

at dinner we ate tacos. we also ate nopales, which is a kind of prickly pear cactus.
it was really good.








here is a recipe for nopales salsa\


Nopales Salsa

* 1 lb. cleaned cactus pads
* 1/2 lb. tomatillos
* 1 small white onion
* 2 garlic cloves
* 2 poblano peppers
* 1/2 tsp. of salt
* 2 tsp.of fresh lime juice
* 1/2 tsp.of cumin
* 2 Tbs. cilantro

Select small or medium sized, firm pads. Make sure the pads you select are not wrinkled, soggy or too soft. These pads (or paddles) are modified branches, which range in color from pale to dark green. They also contain sharp, thorny needles, which are modified leaves.

These, thorny needles must be removed with a knife or vegetable peeler before cooking. Remove any nodules, the thick stem, and trim the edges off of the pads as well. Make sure you wear rubber or leather gloves when handling Nopales to avoid injury from the thorny needles.

Wash thoroughly and follow the recipe instructions below. Nopales can be tightly wrapped and stored in a refrigerator for one to two weeks. Once you have removed the needles, nodules and thoroughly washed the pads, grill for about 7 minutes on each side. Slice the grilled pads into strips. Place tomatillos, cubed onions and garlic in a baking dish, then cook in a 450-degree oven for 20-25 minutes. Roast poblanos on grill or under the broiler, then peel them and remove the seeds. Place all ingredients in a blender and mix until well chopped. A little water may be needed to moisten the salsa. Serve chilled with chips or use to season tacos, burritos or other Mexican dishes.