To remove the slime to the nopales need to be cut and washed several times until the water does not leave sticky, cook and drain. Can also be added to the cooking garlic, onion and bay leaf.
1 kg of nopales or cactus
4 liters of water
2 ½ tablespoons salt
¼ cup finely chopped cilantro leaves
1 pinch freshly ground pepper
¼ cup olive oil
1 teaspoon crushed dried oregano
1 chopped red tomatoes
½ cup chopped white onion
½ cup of queso fresco grated or crumbled
Cut the nopales into thin strips, hot water over high heat in large pot. When boiling add the nopales and 2 teaspoons of salt. Cook them for about 45 minutes. Remove from heat, drain and cool them with cold water, let it drain until dry as possible.
Place the nopales in a salad or bowl and mix with ¼ teaspoon salt, chopped cilantro, black pepper, olive oil, red tomatoes and onion and garnish with cheese.