Tostadas with Nopal Salad

Ingredients

• Water
• 3/4 onion
• 3 cloves of garlic
• 1 coffee spoon of salt
• 4 nopales
• 1 serrano chili pepper
• 1 tomato
• 1 cup cilantro
• 1/2 teaspoon salt and pepper
• Toast
• 1/4 panela cheese

Tools

• Colander
• Stove
• Knife
• Wooden spoon
• Saucepan

Steps

1. 1. Heat water with onion and garlic5 min

   Fill a saucepan halfway with water, add 1 slice of onion, the garlic cloves, and a little salt, and heat over low to medium heat.

2. 2. Chop and cook the nopales10 min

   Meanwhile, chop the nopales into small cubes, then add them to the pot with the hot water, cover it, and let it cook.

3. 3. Chop the vegetables6 min

   Now chop the half onion and the tomato—first remove the seeds from the tomato—and the chili: you can remove the veins and seeds, or leave them in if you prefer it spicy. Make sure the vegetables are finely diced.

4. 4. Make the vegetable salad3 min

   Now pour the chopped vegetables into a deep bowl, then finely chop the cilantro and add it to the vegetables.

5. 5. Stop cooking the nopales3 min

   At this point, the nopales are already cooked, so we’ll pour them into a colander to rinse them with cold water.

6. 6. Mix all the ingredients3 min

   After draining them, add them to the plate with the chopped vegetables, season with a little salt and pepper, and then stir all the ingredients together.

7. 7. Ready to serve

   Finally, serve the salad on the tostadas and top with a few pieces of panela cheese.

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