Chef José Meza from Jalisco Norte stops by Good Day to show you how to cook with cactus.
Nopal (Cactus) Salad
Cactus (Nopales) 1 pound, cut into strips
Red onion 3 Oz, cut into thin rings and roughly chopped (to one to two-inch strips)
Lime juice 4 Oz
Toasted oregano 1 Oz
Olive oil 2 Oz
Chia seeds 1 Oz
Salt pinch (to taste)
Cilantro 2 Oz, chopped
Soak Chia seeds to in hot water 1 minute to hydrate. Drain and then let chill,
Scrub and wash cactus thoroughly. Cut into slim strips (1/4 inch or less). Sprinkle the cactus liberally with salt to cure (10% of the weight of the cactus). Let sit for 5 minutes. Then rewash the cactus with water only, to remove the salt.
In a small non-stick saute pan, toast the oregano on the stovetop for 1 minute on medium heat.
Once you have your cactus ready, and all the vegetables cut into slices, you mix it all together and season with lime juice, olive oil, salt and pepper.