Sauteed Nopales |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 1 tablespoon vegetable oil | 1 cup prepared nopales | 1/4 red onion, diced 1/2 inch (about 1/3 cup) |
| 1 large clove garlic, thinly sliced (1/2 tablespoon) | 1/2 teaspoon kosher salt | 1/2 teaspoon freshly ground black pepper |
| 1 teaspoon white vinegar | 1/4 teaspoon whole dried Mexican oregano | |
| 1 | In a non-stick skillet, heat the oil over medium-high heat. Add the nopales and onions and cook, stirring, until the onions are softened, but still a bit al dente. |
| 2 | Add the garlic, salt and pepper, and reduce heat to medium. Add the vinegar and rub the oregano between your fingers over the pan. This version of nopales is best served hot or at room temperature. |