onion (cebolla)1 piece plus small scallions (cebollitas cambray)1 piece
garlic (ajo)2 cloves
green serrano chiles (chiles serranos)6
avocado (aguacate)2
cilantro~¼ cupsest.
oil~3 tbspest.
salt~1 tspest.
black pepper~½ tspest.
Steps
1
Wash the nopal leaves and place them on a hot griddle or grill to char. On the side, char the tomatoes, onion, garlic, and serrano chiles.
2
Grind the charred tomatoes, onion, garlic, and chiles into a sauce using a molcajete or blender. Start with the onion and garlic, add a pinch of salt, then blend in the chiles and tomatoes.
3
Cut the beef into small cubes by first slicing lengthwise, then cutting crosswise into dice.
4
Brown the beef in hot oil with salt and black pepper. Once the meat releases its juices, add the scallions and let them absorb the meat's flavor.
5
Carefully slice each charred nopal leaf in half lengthwise, creating two open layers.
6
Make the guacamole by mashing the avocado and mixing with chopped onion, serrano chile, and cilantro. Season with salt.
7
Layer cheese on each nopal half, top with the cooked beef and scallion mixture, then add more cheese on top.
8
Place the filled nopal on a hot comal or griddle to melt the cheese.
9
Plate the prepared nopal gringa and top with the charred salsa and guacamole. Garnish with scallions and serve.
PrimedTableBETA
