INGREDIENTS
6
nopales (cactus pads)
1
tomatillo husk (to reduce the viscosity effect)
1/4
white onion
1
garlic clove
1/2 tsp
salt
6
nopales (cactus pads chopped and cooked)
1 1/2 cups
chopped tomato
2
serrano peppers finely chopped
1/2 cup
chopped onion
2 tbsp
lemon juice
1/2 cup
fresh cilantro chopped
Salt and pepper
1 tsp
Mexican oregano
1/3 cup
olive oil
1
avocado
1/2 cup
crumble fresh cheese
Corn tortillas or tostadas to serve
2/3 cup
nopales chopped and cooked
2
eggs
1 tbsp
vegetable oil
2 tbsp
chopped green onions
Salt