Hello dear and dear! Welcome to Paulina Kitchen. On this occasion he summons a salad, but not any salad, but a typically Mexican: the Nopales salad .
In this note, we are going to talk long and lying about the Mexican nopales salad , which has its style, its shape and character. We will learn how to make nopales salad , from scratch, without drama and without drool, with all the tips we need.
Nopales salad is not only a typical Mexican dish, it is a declaration of love for fresh and simple ingredients. Now, to cut, mix and enjoy this ingredient as tasty as special.
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About Nopales salad
Nopales salad is a fresh and very light recipe. It is prepared with the nopal pencas , a kind of edible cactus that grows happy in the driest and most sunny areas of Mexico.
- This salad is served cold and is ideal as entrance, garnish or even as a main dish on a hot day.
It is a salad that falls in love: the contrast of textures between the already cooked cactus, the crispy onion , the juice of the tomato, and the infallible touch of the Chile . It is like a hymn to simplicity but with the taste well above.
There are those who put cheese , other avocado (avocado), others serve it with corn tortillas . But there is not a single way to prepare this wonder, each Mexican family has its recipe.
Today we are going to make a classic version , which we all identify as Mexican nopales salad , with tomato, onion, chile and coriander.
CHARACTERISTICS OF THE NOPAL SALAD RECIPE
- Total freshness: it is a recipe that is served cold , perfect for the summer or for those days in which the body asks for something light.
- Under caloric content: Nopales salad is an ideal option for those looking for light dishes.
- Nutrient rich: Nopal is a superfood loaded with vitamins and minerals.
- Versatility: The Mexican nopales salad can be served alone, as an accompaniment or within good tacos , why not.
- Easy to prepare: only a little patience is needed to clean the nopales and leave them well cooked. The rest is just cut and mix.
- Suitable for vegans and celiacs: without the need to modify anything. Just as it comes, it's suitable for everyone.
- Ideal to prepare in advance: Nopales salad is even better when letting the cold stand for a while.
How to clean the cactus for salad: the dreaded slum
When talking about nopales , sooner or later the dreaded word appears: the drool . That viscous substance that they release when cutting or cooking is called mucilage . Sounds weird, but it's natural.
The problem is that this texture can ruin a crispy nopales salad if you do not handle it carefully. That is why there are techniques to reduce or eliminate drool , such as boiling napals with salt, rinse them with vinegar or even roast them directly.
The important thing is to know that the drool of the nopal is not bad . But if they do not like to feel it in their mouths, these are easy ways to get rid of it without losing the benefits of the nopalito.
Nopales salad: how to prepare the nopal
How do you prepare the cactus so that it is not slug ? Well, there are several ways, and they all work.
- First, if the nopales are fresh, you have to clean them. That implies taking the thorn with a sharp knife and scraping the surface well. Then they are washed with plenty of water .
- To reduce slime, nopales can be boiled with a little salt and a few drops of lemon vinegar or juice , for 10 to 15 minutes.
- Another option is to cook the dry nopalitos in a pan , stirring constantly, until their juices evaporate.
Once cooked, rinse with cold water and drain well . In this way they are already ready to be part of a tasty nopalitos salad .
Raw nopales salad: yes or no?
The million dollar question. And the answer is: yes, but with reservations. Nopales can eat raw , especially if they are tender and very clean. But you have to know that the taste is stronger and the slime is more present.
For a raw nopales salad , it is advisable to cut them into fine strips and let them stand with salt and lemon for at least an hour. This helps reduce drool and soften its texture.
Even so, in most traditional recipes boiled nopales are used to achieve a friendlier texture.
The best Chile for Mexican nopales salad
The Serrano Chile is the most classic in Mexican nopales salad , due to its fresh flavor and medium itching. If you want something softer, the jalapeño (even canned) is doing very well. And for those who enjoy intense spicy, the finite chopped Havana
The important thing is for Chile to be used with criteria: a touch to lift the salad , not to turn it into a fire test.
10 tips and tips to prepare the best Nopales salad
- Use tender nopales: the younger, the less drool and better flavor.
- Cook with vinegar or lemon: helps cut the mucilage.
- Rinse well after cooking: cold water stops cooking and improves texture.
- Let stand before serving: a refrigerator horita enhances flavors.
- Chop everything of the same size: so that each bite has a little of everything.
- Add avocado at the end: so that it does not get rid of the mixing.
- Try a little dry oregano: it gives you a spectacular aroma.
- Coronar with fresh cheese or panela: if you want a more complete version.
- Serve well accompanied: The Nopales salad is very good with some tacos to the pastor , some enchiladas or with a simple white rice .
- Choose drinks to enjoy it : to drink, nothing better than a jamaica water , a tepache or a clear beer.
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Nopales salad recipe
Yields: 4 portions
Preparation time: 35 minutes
Ingredients for the Mexican nopales salad
- 4 large, clean nopales
- 2 medium tomatoes (or tomatoes)
- 1/2 onion
- 1 Serrano Chile (or to taste)
- A handful of fresh coriander
- 1 lemon juice
- Salt to taste
How to make step -by -step napales salad
- Remove the nopales thorns, wash well and cut into finite strips.
- Boil the cactus in salt water and a few drops of lemon for 10-15 minutes, until they change color and release the drool. Drain and rinse with cold water.
- Cut the tomatoes into cubes, the onion into small strips or pieces, the Chile in finite slices (without seeds to be less spicy) and chop the coriander.
- In a big bowl, join the cactus already cold with the other ingredients. Add salt and lemon juice to taste. Mix well.
- Let stand cold at least 30 minutes before serving.
