- 10 large cactus leaves, cleaned and cut into strips
- 1 tsb. Garlic powder
- 3 vine tomatoes, diced
- ¼ white Spanish onion, finely chopped
- ½ cup Ahuacatlan Oil Chipotle
- ½ cup fresh cilantro
- Salt to taste
- ¼ cup queso fresco (farm cheese)
In a large pot, boil the cactus leaves with garlic powder for 25 minutes. Once cooked, strain over cold water and cut them into small dice.
In a large bowl add the cactus, onion, cilantro, tomato, and mix together.
Add Ahuacatlan chipotle, salt to taste and queso fresco.