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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 24 |
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Unlike Mexican restaurants in the States, this recipe mirrors the cuisine we had while vacationing in Veracruz. Ingredients:
cooking oil spray |
1/2 med onion, diced |
3 lg cloves garlic, minced |
1 t to 1 t chili powder (to taste) |
1/2 t cumin powder |
1/2 t kosher salt |
1 lg cactus (nopale) pad, spines removed & julienned |
2 chayote squash, pit removed and julienned |
6 tomatillos, husks removed & chunked |
1 handful of fresh cilantro, chopped |
juice of 1/2 lime |
sour cream, plain yogurt, or buttermilk if necessary to cut the heat if you added too much chili powder. |
Directions:
1. Heat a large nonstick skillet to med-high.
2. Saute the onions, garlic, & spices in cooking spray for 2-3 minutes.
3. Adjust heat to high and add cactus & chayote, stirring constantly, for 4 more minutes.
4. Add the tomatillos & cilantro and cook for another 2-3 minutes.
5. Add lime juice, taste & adjust seasonings, & serve.
6. CEA-HOW Note: If it's too hot, you can always subtract some of your protein serving and use a bit of plain yogurt or buttermilk on this dish to cool down the heat-factor.
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