Cinco de Mayo Recipes
Last Thursday for Cinco de Mayo, our cellar crew barbecued carne asada tacos and made fresh salsa verde and nopale salad to celebrate. When we posted photos on our Cambria Facebook page earlier this week, some people expressed interest in the recipes, so I’m posting them here for everyone who is interested. Enjoy!
Nopale Salad
5 lbs. nopale cactus leaves
2 onions
1 lb. tomatoes
1 bunch cilantro
Chop the onions, tomatoes, and cilantro.
Remove the spines from the cactus leaves.
Rinse and dice the cactus, and then saute until tender with a quarter of the onions and salt.
Once the cactus is tender, drain and rinse it with cold water.
Mix the nopale in a large bowl with chopped tomatoes and cilantro, and the remainder of the chopped onions. Mix well.
Add salt to taste.
Salsa Verde
1 lb. green tomatillos
1/2 lb. serrano chiles
1/4 of a small onion
1 clove garlic
Peel the skins from the tomatillos.
Remove the stems from the chiles.
Bring a saucepan full of water to boil on the stove.
Rinse and the tomatillos and chiles and place together in the saucepan. Reduce heat to a simmer, and cook until tender.
Place the cooked tomatillos and chiles in a blender with the chopped onion and 2 cups of the tomatillo and chile broth. Blend until smooth.
Add salt to taste.
