Category:
Main Courses

Seasons:
March, April, May

Courtesy of Terry Conlan, Lake Austin Spa Resort

For 8 Person(s)

1/4 pounds cactus paddles
16 medium mushrooms
3 tablespoons olive oil
1 tablespoons white vinegar
1 tablespoons lime juice
1 teaspoons dried leaf oregano
1/4 teaspoons salt
1 Freshly ground black pepper
1/4 cups thinly sliced onion
1 clove minced garlic
2 radishes, julienned
1/4 cups chopped cilantro
2 chipotle chilies in adobo, seeded and minced
8 (or more) homemade corn tortillas
2 medium tomatoes, diced
1/4 cups feta cheese, crumbled

Mushroom Salpicon Directions

Pare the spines from the cactus, trim away the base and around the edges. Chop into ¾ -inch by ¼-inch pieces. Blanch in boiling water until tender. Drain and rinse thoroughly.

Trim bottoms from mushrooms and discard. Slice mushrooms. Combine the next 6 ingredients and toss with cactus and mushrooms. Marinate 4 hours, tossing occasionally. Drain off half of the marinade. Add the next 5 ingredients. Continue to marinate.

To serve, spoon some of the mixture into a warm tortilla. Top with tomato and feta.