Ensalada de Nopales Asados (Grilled Cactus Salad)
- 6 cactus paddles cleaned
- grapeseed oil
- salt and pepper to taste
- 3 large Roma tomatoes diced
- 1 small red onion sliced into strips
- 1 clove of garlic minced
- 2 chiles serrano minced
- 3 tablespoons cilantro chopped
- Juice of 1 large lime
- 1 large avocado sliced
- 1/2 cup cotija cheese crumbled
My earliest memory of enjoying nopales asados would have to be while visiting my family in Monterrey, Mexico. I remember the rustic outdoor kitchen, el patio, where we spent many hours as kids. The polished concrete cement floor safely covered from the elements. The best carne asada came off the grill. And course all of the tasty foods that come with carne asada, one being the nopales asados. The grilled cactus is delicious as is, but even more so when mixed with a few fresh ingredients for this ensalada recipe. Technically we call it ensalada or salad, but just give me some good homemade corn tortilla chips and I can make a meal out of this.
Cook clean nopalitos for 8 minutes in simmering water. Cool completely before storing in storage bags for the freezer. Take them out as you need them.