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Ingredients
- 7 fresh nopales, smallest available
- 1 thick slice white onion
- 2 cloves garlic, peeled
- 1 tsp baking soda
- 1 tsp sea salt
- 1 small white onion, sliced into very thin rings
- 1 tsp dried oregano
- juice of 1 lime
- 1 tsp Worchestershire sauce
- 1/4 cup EVOO
- 3 arbol chiles, toasted and crumbled
- 1 cup chopped fresh cilantro
- 1 large rip tomato, finely diced
- 1 avocado, sliced
- 1 cup crumbled queso fresco
Details
Servings 6
Preparation
Step 1
Prepare the nopales and slice in 1/4 inch strips.
Bring a large saucepan 3/4 full of water to a boil. Add the cactus strips, onion slice, garlic, baking soda, and salt. Reduce heat to medium and cook at a slow boil until tender but green, 5-10 minutes, depending on age of paddles. Drain and place under cold water to stop the cooking. Remove the onion, garlic and discard. Shake the strips to remove moisture and put in a bowl while still warm.
To make the salad, add the onion rings, oregano, lime juice, ans Worchestershire sauce to the bowl holding the cactus. Then add just enough olive oil to bind. Season with salt and gently mix in the chiles. Allow salad to stand for at least 10 minutes.
Just before serving, add the cilantro and tomato and toss to combine. Spoon onto serving plates and top with avocado and cheese.
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