Month: October 2021

Slice the onions thinly.

Heat the olive oil in a large sauté pan over medium heat.

Add the sliced onions.

Spread them evenly in the pan.

Season with salt ( put about 1 tsp initially then adjust the seasoning later).

Cook on medium heat for 5 minutes, stirring frequently.

Reduce the heat to low.

Cover the onions with a lid to keep them moist.

Cook on low for about 30 to 40 minutes or until they start to caramelize(start to brown). Make sure to check on them every 5 minutes and stir them.

Check the seasoning and add salt as needed.

The last 15 minutes of cooking the onions, uncover them and increase the heat to medium ( decrease the temperature if needed later).

Stir constantly and scrape the bottom of the pan and that will add the flavor.

If the onions are browning quickly, reduce the heat to low again and don’t hesitate to add water (about 1/4 cup) so that you will get an evenly caramelized onions.

Increase again the temperature to medium to speed the caramelization process and decrease the temperature if needed.

As I mentioned don’t hesitate to add water( I added water 2 times in the last 15 minutes).

Once you obtain a nice golden brown caramelized onions, remove from heat.

Place in a glass container. Let cool at room temperature for few minutes.

Cover with a lid and refregirate for futur use in your recipes.

First, cut the cleaned cactus pads or Nopales into small pieces.

Place in a large saucepan and cover with water.

Add about 1 tsp salt.

Let boil over medium heat for about 20 minutes or until softened.

Drain in a colander, then rinse under running water in the sink. Set aside.

In a serving bowl, Put the diced tomatoes, chopped cilantro, the diced onions, minced garlic, the cooked cactus and the avocado.

Add lemon juice on the avocado.

Add a pinch of salt( or to taste).

Add oregano and olive oil.

Gently mix everything.

Enjoy.