Oaxacan · Salad
Ensalada de Nopalitos con Chile Guajillo
A cactus salad built two ways: boiled nopales tossed in a garlicky guajillo and oregano sauté, then finished with a handful of salt-cured raw ones for colour and snap. Tangy, meaty and made for anything wrapped in a tortilla.
- YieldServes 4
- Hands-on35 min
- Total1 h
- Difficulty
Ingredients
Boiled nopales
- 440 gnopales, dethorned and cut into 2.5 cm strips (about 4 cups)
- 3 clovesgarlic, peeled, left whole
- 25 gwhite onion, chopped (about 1/4 cup)
- 2 tspsea salt, for the second boil
Cured nopales
- 110 gnopales, dethorned and cut into 2.5 cm strips (about 1 cup)
- 1½ tbspsea salt, for curing
Sauté
- 1 tbspolive oil
- 1 tspgarlic, minced
- 1guajillo chile, stem and seeds removed, cut into thin strips
- 1chile de arbol, stem and seeds removed
- 1½ tspdried oregano
- 1 pinchfreshly ground cumin, a dash
- to tastefreshly ground black pepper
- to tastesea salt, plus more to taste
- 1 tspwhite vinegar
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