cactus & carne salad
This carne and nopales salad is fresh, filling, and packed with different flavors and textures without feeling like too much. The smoky steak and cactus make it hearty while the creamy cilantro lime dressing brings everything together.
What are nopales?
Nopales are the flat pads of the prickly pear cactus and they have been eaten in Mexico since pre-Hispanic times. They have a fresh, slightly tart flavor and crisp tender texture similar to green beans once cooked. The spines are removed before cooking and the pads can be grilled, sauteed, boiled, or eaten raw.
Salvadoran crema vs. Mexican crema
Salvadoran crema is usually thicker, richer, and slightly tangier than Mexican crema with a consistency closer to sour cream. Mexican crema is generally thinner and milder making it better for drizzling straight from the container. Both work in sauces and dressings but Salvadoran crema usually needs a splash of water or lime juice to loosen it. Salvadoran crema works especially well in this dressing because its thicker texture gives it a rich, creamy base. The lime juice and olive oil loosen it into a drizzle while its slight tang works with the cilantro, garlic, and cumin instead of getting lost behind them.
How is queso fresco traditionally made?
Queso fresco is traditionally made by warming fresh cows milk, curdling it with an acid or rennet, then draining and lightly pressing the curds. Unlike aged cheeses it’s ready to eat almost immediately which gives it a mild, milky flavor and soft, crumbly texture. Its freshness also helps cool down spicy dishes without overpowering the other flavors. Salvadoran queso fresco is typically softer, moister, and slightly saltier than many Mexican versions which are often firmer and more crumbly. It has a mild, creamy flavor that works especially well here because it adds richness and salt without competing with the steak, mango, or cilantro lime dressing.
Why chuck roll works great for marinating?
Chuck roll comes from the shoulder so it has more marbling, connective tissue, and beefy flavor than leaner cuts. That extra fat helps the steak stay juicy over high heat while the lime, salt, and seasonings flavor the exterior and begin softening its surface. Marinades don’t penetrate deeply enough to tenderize the entire cut so proper cooking, resting, and slicing are still important. Cutting it thinly against the grain shortens the muscle fibers making each bite noticeably easier to chew.
Why honey helps meat brown?
Honey helps meat brown because its natural sugars caramelize quickly when exposed to high heat. In this marinade the small amount of honey helps the steak develop a darker more flavorful crust while also balancing the sharp lime juice. Too much can make the exterior burn before the center cooks so a little goes a long way.
How to make cactus and carne salad?
To make the marinade mix together 1/4 cup olive oil, juice of 3 limes and zest of 1, 5 garlic cloves, 2 tsp salt, 1 tsp pepper, 2 tsp cumin, 2 tsp paprika, 1 tsp dried oregano, 1/2 tsp coriander, and 1 tsp honey. Pour over the chuck roll steak and rub in until the steak is evenly coated. Cover and refrigerate for at least 2 hours. Make the dressing by mixing together 1/2 cup Salvadorian crema, juice of 2 limes, 1 tbsp olive oil, 1 grated garlic clove, 1/2 tsp cumin, 1/2 tsp salt, and 2-3 tbsp chopped cilantro. Thin with 1-2 tbsp water until runny. Cover and refrigerate. Bring a large pot of salted water to boil. Cut the nopales into bite size pieces and boil for 10 minutes, then strain and rinse with cold water. Set aside. Heat a cast iron skillet over medium heat. Add little bit of olive oil and the poblano pepper slices. Cook for 3-5 minutes, then remove from the skillet and season lightly with salt. Increase the heat to medium high. Cook the steaks in batches until browned and cooked to your preferred doneness. Transfer to a cutting board and rest 5-10 minutes before slicing against the grain into bite size pieces. Meanwhile half the cucumber length wise and salt both sides. Set aside. In a large plate or cutting board spread out the diced radishes and squeeze fresh lime juice over them and lightly season with salt. Meanwhile in a large bowl combine shredded red cabbage, diced mangoes, and minced jalapeno. Toss with the prepared dressing. Pat the cucumbers dry and dice into bite size pieces. Add them to the slaw along with the seasoned radishes. Toss until uniform. To serve divide the slaw into serving plates as the base. Top with the poblanos, steak, nopales, avocado, and fresh radish slices. Drizzle with Salvadoran crema and sprinkle with crumbled queso fresco. Finish with fresh cilantro and serve with lime wedges.
Tips
Marinate the steak for at least 2 hours but overnight will give it the most flavor.
Rinse the boiled nopales well with cold water to remove any remaining slippery texture.
Cook the poblanos just until softened and lightly charred so they still have some texture.
Let the steak rest for 10 minutes before slicing.
Keep the dressing slightly runny so it drizzles easily instead of weighing down the salad.
