Servings: 4/6 Prep time: 10 mins / Cook time: 15 mins
Ingredients
- 1 lb nopales (cactus paddles), trimmed, clean and cut into half-inch squares. Substitute with 2 jars cooked cactus
- 1 jar Mölli Veracruz Cooking sauce
- 1 large spring epazote (optional)
- Queso cotija, grated
Directions
- If using fresh cactus – Bring a medium saucepan of salted water to a boil. Drop the cactus pieces into the boiling water and cook for 10 minutes. Drain.
- Add Veracruz cooking sauce and epazote to a medium saucepan. chicken base and salt. Bring to a boil and add the cactus squares. Simmer gently, uncovered, for 5 minutes. If the sauce becomes too thick, thin with a little water. Place cactus in a serving bowl and garnish with grated cotija on top. Provecho!
