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Recipe of Pico de Gallo with Nopalitos
Recipe

Pico de Gallo with Nopalitos

15 mins
15 mins
Low
110
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Give a different touch to the traditional Mexican sauce "pico de gallo". It is perfect to accompany some tacos, or to fill some avocados with it.
Learn more about Jessica Alcántara

Ingredients

24 portions
  • 1 cup nopal, cooked and cut
  • 1 beefsteak tomato, in cubes
  • 1/2 onions, finely chopped
  • 1 bunch fresh coriander, finely chopped
  • 1 serrano pepper, chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon Dried oregano
  • salt, and pepper to taste
  • 1/2 lemons

Preparation

Cook for 10 minutes the nopales in a pot with boiling water, add a pinch of baking soda to remove the "baba".
Finely chop the onion, tomato and chile serrano.
Cut the nopales and rinse them under the stream of water once.
Place everything in a bowl and season with the cumin, oregano, salt, pepper and a dash of lemon. Mix well and refrigerate.

PRESENTATION

Serves in individual casseroles.

TIPS

Do not let overcook the cactus so they retain their color.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Karina Garza
29/03/2019 11:40:22
Deliciosos y fácil de hacer

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