Cactus wraps for Cinco de Mayo


Gary Duke

Alley Oops

1 pound Cactus, Jillian sliced

1 onion, sliced

1 bell pepper, sliced

1 jalapenos, sliced

1 tablespoon olive oil

1 tomato diced

1 cup chicken broth

1/2 teaspoon salt, pepper, chili power, garlic and cayenne and Italian seasoning

corn tortillas

1 pound cooked meat (steak, chicken, pork or seafood)

1. In a hot skillet add the olive oil and sauté the cactus, onions, bell pepper and jalapenos till tender, about 5 minutes.

2. Add the tomatoes, chicken broth and seasoning. Bring to a boil, reduce heat and cook for an additional 5 minutes or until most of the liquid is cooked out.

3. Heat your corn tortillas in a skillet(some people like them a little charred) and wrap your cactus and meat in them.

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