Ingredients
- 2 large red bell peppers
- 2 large poblano peppers
- 3/4 pound firm
- fresh nopales
- or cactus paddles (see note)
- 3/4 cup jicama (about 1/3 pound)
- peeled and cut to matchstick size
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon oregano (preferably Mexican)
- 1 teaspoon ground cumin
- 4 tablespoons fresh lime juice
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup pine nuts
- 1/2 small red onion
- peeled and sliced very thin
Instructions
- Heat the broiler.
- Lay the bell and poblano peppers on a foil-covered baking sheet.
- Place them under the flame and roast, turning every few minutes, until the peppers are charred and blistered on all sides, about 15 to 20 minutes.
- Transfer the peppers to a brown paper bag and seal.
- Set aside until the peppers are cool enough to handle.
- Meanwhile, carefully scrape off all the thorns from the nopales with a paring knife or a potato peeler.
- Shave off the outer edges.
- Place the nopales in a steamer in a small saucepan and steam them over high heat until they are just tender, about 5 minutes.
- (This can take more or less time, depending on the size.)
- They should be fairly soft but not gray and mushy.
- Remove and set aside to cool.
- Cut the nopales into thin strips about 2 inches long.
- Place the strips in a bowl with the jicama.
- Remove the peppers from the bag.
- Slide the skins off, remove the seeds and ribs and scrape away any blackened sections.
- Cut the peppers into matchstick-size strips, the same size as the jicama and nopales.
- Add them to the bowl.
- In another bowl, combine the olive oil, oregano and cumin.
- Whisk in the lime juice and pour the mixture over the vegetables, tossing to coat.
- Season generously with salt and pepper.
- Add more seasoning if desired.
- Cover and set in the refrigerator overnight.
- Preheat the oven to 300 degrees.
- Spread the pine nuts on a small baking sheet and roast them until they are barely golden brown, about 5 minutes.
- Watch them carefully and stir often.
- Remove and cool.
- To serve, spread the vegetables on a platter.
- Lay the onion slices on top of them and sprinkle with the toasted pine nuts.
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