Stuffed Chilies with Cactus
This is an earthy, slightly spicy dish that I discovered in a little restaurant off the beaten path while exploring in Cancun. It was so delicious and I wanted to be able to make it at home, so I searched the web and started experimenting, testing and tasting, and finally came up with the following. I hope you like it too.
Gallery
Recipe Summary
Ingredients
Directions
Cook's Note
To save time, I often make the meat mixture up ahead of time and double it so I can place half in the freezer. I buy my cactus at a local Mexican market where it's already chopped and in a 1-pound container in the refrigerator section, but I've also seen it in our chain grocery store produce department in paddle form. You can just snip the stubby prickly ends, wash, and chop.