Nopal, or prickly pear cactus paddle, is a staple in Mexican cuisine, known for its unique texture and slightly sweet, vegetal flavor. This recipe takes the familiar nopal salad and adds a surprising twist: tender, flavorful liver and onions. Don't let the liver intimidate you! Prepared correctly, it's incredibly palatable and adds a richness that beautifully complements the fresh, slightly tart nopal. This dish offers a vibrant blend of textures and tastes, a culinary adventure perfect for those seeking something different. It's a surprisingly easy recipe to master, even for novice cooks.
This unexpected combination of ingredients results in a satisfying and nutritious meal. The liver provides a substantial protein boost, while the nopal offers vitamins and fiber. The onions add a pungent sweetness, balancing the other flavors perfectly. Ready to embark on this delicious journey? Let's dive into the step-by-step instructions to create your own Nopal Salad with Liver and Onions.
Tools Needed
- Pot
- Frying pan
- Knife
- Cutting board
Ingredients
- Nopales (cactus pads): 6 stalks
- Cilantro: 1 bunch
- Serrano chili: 1
- Tomatoes: 2
- Avocado: 1
- Bell pepper: 1/2
- Red onion: 1/2
- Olive oil: 2 tablespoons
- Apple cider vinegar: 2 tablespoons
- Beef liver: 800 grams
- Onion: 1 1/2
- Green chiles (Serrano): 4
- Ground black pepper: 1 teaspoon
- Garlic: 2 cloves
- Tomato peels: some
- Salt: to taste
- Milk: null
- Corn tortillas: null
Step-by-Step Instructions
Step 1. Prepare the Nopales and Dressing
- Clean and rinse the nopales, removing thorns. Cut them into thin strips.
- In a pot, combine the nopales, tomato peels, cilantro, 3/4 cup water, and 1/2 teaspoon salt. Cook over medium heat for 15 minutes, or until the nopales are tender and the liquid is absorbed.
- Combine chopped tomatoes, bell pepper, red onion, cilantro, green chilies, olive oil, apple cider vinegar, and salt in a bowl. Mix well.
- Combine the nopales with the salad dressing and stir. Add the chopped cilantro and avocado just before serving.
Step 2. Prepare the Liver
- Cut the liver into strips. Soak the liver in milk for about an hour in the refrigerator to remove the strong smell.
Step 3. Cook the Liver and Onions
- Heat olive oil in a frying pan. Add the liver and cook until sealed. Add garlic, onion, and serrano peppers; cook for 15 minutes over medium heat.
Step 4. Assemble and Serve
- Serve the nopal salad with the liver and onions, and corn tortillas.
Read more: Easy Mexican Macaroni Salad Recipe (Cold Salad)
Tips
- Soaking the liver in milk helps to remove the strong smell.
- The amount of salt, chili, and other spices can be adjusted to your liking.
Nutrition
- N/A
FAQs
1. Can I substitute the liver with another protein?
Yes! Chicken, beef, or even chorizo would work well as substitutes. Adjust cooking times accordingly.
2. Where can I find nopal cactus paddles?
Many Latin American grocery stores carry fresh nopal. You can sometimes find them in larger supermarkets, often in the produce section near other specialty vegetables.
This Nopal Salad with Liver and Onions offers a unique and flavorful culinary experience, showcasing the versatility of nopal and the surprising deliciousness of properly prepared liver. The recipe is simple to follow, yet yields a dish that is both satisfying and memorable. Enjoy this vibrant and healthy addition to your Mexican cooking repertoire!