Ingredients
Equipment
Method
1
- Clean the cactus leaves of spines and wash them very well.
2
- Slice the nopales thin and put them in a pot with water to cover them. Add 1/2 teaspoon salt.
3
- Cook the leaves on medium high heat until tender, for about 15-20 minutes.
4
- Meanwhile, chop the green onions, tomatoes and cilantro. Set them aside.
5
- When nopales are cooked, remove them from the stove, drain the water and place the vegetables in cold icy water. When cool, use them for the salad.
6
- In a salad bowl, place the cactus leaves, onion, tomatoes, cilantro and dried Mexican oregano.
7
- Squeeze the juice of the lime over the salad. Add oil. Taste for salt and pepper and mix everything together.
8
- Sprinkle crumbled cheese over and serve.
9
- It goes very well with grilled meat, cooked beans, in eggs, tacos etc.
