The nopales are washed and cut in small rectangles. It is placed in a container with water and salt, this is to remove the slime. Let it rest for half an hour, rinse under running water and bring to a heat in a pot with water, salt and a splash of vinegar (this also helps cut the slime).
The doneness It is the same as any vegetable, when they are soft and chewy (this depends on the taste, if they are more tender or al dente), they are removed and drained in a colander.
We proceed to mix with the other ingredients (chopped tomatoes, cubed cheese, thinly sliced chives, chopped coriander). Sprinkle with salt and oregano.
With what to accompany the cactus salad
The Nopales Salad It is usually served with tortillas to make tacos, either as an introduction to a meal, or to accompany meats, although it can also be enjoyed as a normal salad, only with nopal as the star ingredient.
Paraguayan resident in Mexico, ** Gabriela ** considers that cooking is art and that art is within everyone’s reach: a precious philosophy for someone who teaches us on her blog [Clavo y Canela](http://www.gabrielaclavoycanela.com) traditional recipes from the countries in which he has lived, as well as the fusion (art) that he introduces into his kitchen thanks, precisely, to his experience as a globetrotter (he also lived a few years in Brazil).
Directly to the Palate | Discover the best of Mexico with Gabriela de Clavo y Canela
Directly to the Palate | Mexican gastronomy