Grilled Fresh Cactus Food

CACTUS SALAD WITH GRILLED NOPALES

Steps:

• Typically cactus paddles are sold with the thorns removed. If not, use a small paring knife or vegetable peeler to remove and discard thorns and any blemishes on cactus. Wash and use paper towels to pat the cactus paddles dry. Rub both sides with vegetable oil and sprinkle 1/4 tsp of salt and 1/4 tsp of pepper over all. Set aside on platter while grill is heated to 400°F.
• In a salad bowl, whisk together the lime juice, olive oil, remaining salt and pepper and cumin. Add the minced chiles and garlic. Allow to rest while grilling the cactus.
• Transfer cactus paddles to the hot grill. Cook each side for 4 minutes or until grill marks are visible. Remove from heat and allow to cool while you assemble the remaining salad ingredients.
• Add the tomatoes, red onion, avocado and cilantro to the marinated chile dressing. Toss to coat.
• Slice each cactus in half lengthwise. Stack both pieces and slice into 1/2 inch strips. Repeat with remaining paddles. Add to the salad and toss to mix. Serve immediately or chill for an hour.
• Sprinkle the cotija cheese on top before plating. Serve as a starter salad, with tortilla chips as an appetizer or with grilled grilled meats.

NOPALES ASADOS

Steps:

• Heat the grill to 400 degrees F.
• Meanwhile rinse and pat dry the cactus paddles.
• Brush with the olive oil on both sides.
• Sprinkle with salt on both sides.
• Place on the grill and cook for 5 minutes.
• Turn and cook for an additional 5 minutes.
• If using the top rack of the grill, the cactus will need more time to cook.

CACTUS SALAD

Steps:

• Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature. Cover and chill 2 to 4 hours or overnight. Cut cactus into 1/2-inch pieces. In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish.
• In a small bowl, stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.