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Recipe of Nopalitos and Sardines toasts
Recipe

Nopalitos and Sardines toasts

45 mins
Low
17
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Rich combination of baby nopales, sardines and vegetables, ideal to eat with toast, as an appetizer or snack.
Learn more about Lynda Cocinita

Ingredients

9 portions
  • 1 package nopal cambray, washes
  • 1 red pepper, washed
  • 1 bunch arugula, washed and disinfected
  • 1 tablespoon tarragon
  • 1/4 white onions
  • 1 can sardine, in olive oil
  • 1 ladle olive oil
  • 1 teaspoon chicken consommé
  • 250 grams Cotija cheese
  • 1 package tostada corn, baked

Preparation

We put a large pan to the fire with olive oil.
Add the nopales cut into strips and cook for 5 minutes over high heat, add the finely chopped onion, the pepper cut into strips and mix.
When the nopales have changed color we add the consommé, the tarragon and the sardines, without the bone of the central part and chopped.
Mix and add the chopped arugula, lower the heat and cook for 10 to 15 minutes or until there is not much broth in the bottom.
Serve a hot portion on each toast and decorate with cotija cheese.

TIPS

Baked toasts give a better taste and contain no fat.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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