Nopales—the tart and meaty paddles of the prickly pear cactus–are an important part of Oaxacan cuisine. This refreshing salad, with mild and fragrant guajillo chile and Mexican oregano, is vibrant and refreshing alongside the region's rich and spicy moles.
Instructions
To a medium pot, add 3¼ cups of the nopales, the garlic cloves, onion, and enough cold water to cover by 2 inches. Bring to a boil over medium heat and cook until the nopales turn light green, about 10 minutes, then drain, discarding the cooking liquid. Return the nopales to the pot, and add 2 teaspoons salt and enough cold water to cover by 2 inches.
To a medium bowl, add the remaining ¾ cup raw nopales and 1 tablespoon plus 1½ teaspoons salt, and toss well to combine. Set aside at room temperature until the nopales have softened and released their slime, about 20 minutes. Rinse and drain well, then set aside. To a large skillet over medium heat, add the olive oil. When the oil is hot, add the minced garlic, guajillo chile, chile de arból, reserved boiled nopales, oregano, and cumin, and cook, stirring frequently, until fragrant, about 5 minutes. Stir in the vinegar, cook for 1 minute more, then remove the skillet from the heat.
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