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Cooked Nopalitos
1 pound chorizo sausage, sliced
1 medium sized onion, chopped
1 Anaheim chile, stemmed, seeded and chopped
1 quart chicken stock
1/2 cup each sour cream and diced tomatoes
1/4 cup fresh cilantro leaves

Prepare Cooked Nopalitos; set aside.

Place sausages in a saucepan over medium-high heat. Cook, stirring,
until browned. Discard all but 1 tablespoon of the fat. Add onion
and chile and cook, stirring, until soft (about 5 minutes). Add broth
and nopalitos. Bring to a boil; reduce heat, cover and simmer for 10
minutes. Garnish with sour cream, tomatoes and chopped cilantro.

Cooked Nopalitos: Holding pads with a towel to protect your hands, shave
spines off 1 pound fresh nopales (cactus pads). Trim around pad to remove
thorny edge; peel pads if desired. Slice crosswise into 1/4 inch strips.

In a saucepan, bring 1 1/2 quarts water to boil; add cactus and 1 stemmed
and seeded jalapeno or serano chile. Cook, uncovered, over high heat
until cactus is tender (5 to 7 minutes). Drain, rinse with cold water
and refrigerate.


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