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Ingredients
  • 2 cups cooked nopales prickly pear cactus paddles
  • 3 chorizos about 2 oz each
  • 1 ½ tablespoon vegetable oil
  • ½ cup finely diced onion
  • 2 medium tomatoes about 1 ½ cup diced
  • 1 serrano pepper
  • ⅛ teaspoon freshly ground cumin optional
  • Salt and ground pepper to taste
Steps
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