Nopal Cactus Salad and Raja con Crema

Ingredients

For the Nopal Salad

• 1 lb (about 8 small pieces) small nopal cactus paddles
• 2 tbsp canola oil
• 1 tsp kosher salt
• 1 small white onion, cut into ¼-inch slices
• 6 oz (1 medium round or 2 plum) tomatoes, cored and cut into ¼-inch pieces
• 1 serrano chili, chopped
• ⅓ cup chopped cilantro
• 1 tbsp fresh lime juice
• ½ cup crumbled Mexican queso fresco or grated Mexican queso añejo

For the Rajas con Crema

• 4 poblano chiles
• 3 Anaheim chiles
• 2 jalapeño chiles
• ½ large white onion, sliced into half-moon strips
• 2 tbsp salted butter
• 6 oz crema Mexicana
• ½ cup Oaxaca or Chihuahua cheese, coarsely grated
• ½ tsp kosher salt
• ½ tsp pepper

Instructions

1. 1
   Make the Nopal Salad:
   To clean the nopales, hold a paddle with a pair of tongs, trim off the outer edge of the paddle and slice or scrape off the spiny nodes from both sides.
2. 2
   Cut the paddles into ½-inch squares or ¼-inch strips.
3. 3
   In a medium saucepan, add half the oil, salt, onion, and the cactus.
4. 4
   Cover and set over medium heat to cook, stirring once or twice for about 5 minutes.
5. 5
   Uncover the pan and continue to cook, about 5 minutes more, stirring regularly, until all of the liquid has evaporated and the mixture is just beginning to sizzle in the oil. Spread onto a large plate to cool.
6. 6
   To finish the cactus salad, combine the cooled nopales and onion mixture with tomato, chili, and cilantro. Season with lime juice, salt, and the remaining oil. Sprinkle with cheese and serve.
7. 7
   Rajas con Crema:
   Roast chiles then place them in a plastic bag and allow them to sweat for 15 minutes. Peel off the skins, remove seeds, and cut into strips.
8. 8
   Using a deep skillet on medium-low, melt the butter and add the onions, cooking until they start to change color and caramelize.
9. 9
   Add the chile strips to the pan with the onion, stirring to coat well with the remaining butter. Cook over medium heat until warmed through.
10. 10
    Add crema and stir well to combine. Cook for about 1-2 minutes then reduce heat to low and add cheese. The cheese should melt slowly. Once the cheese is melted, turn your burner as low as it will go, and keep warm until serving.