INGREDIENTS
2 cups
cooked nopales (prickly pear cactus paddles)
3
chorizos (about 2 oz each)
1 1/2 tbsp
vegetable oil
1/2 cup
finely diced onion
2
medium tomatoes (about 1 ½ cup diced)
1
serrano pepper
1/8 tsp
freshly ground cumin (optional)
Salt and ground pepper