Not Your Mama’s Nopalitos +

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As the Gringo Gourmet, I do demonstrations of cooking prickly pear cactus (nopales) in nontraditional ways.  Check the recipe category for the nopales and jicama salad pictured here.  The salad was a perfect foil for another house favorite – grilled pork chop on tomatillo sauce. This time, the tomatillo sauce was homemade as part of the the cactus enchilada recipe development experiment.  It is a good tomatillo sauce that I’ll make frequently.  The chop is topped with a garnish of  pickled red onion and jalapeños – a great compliment to meats and tart sauces.  An ear of corn picked and frozen last summer tempers the heat of the salad and sauce.

 

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