Cactus salad tostada by Cool Chile
This tender cactus comes from the small paddles of the prickly pear cactus, from a jar there are no spines to remove or cooking, just rinse and go. If you ever have the chance to try it fresh, do so, it is delicious chargrilled with a little salt and lime, a good excuse to go to México.
Makes 6 tostadas.
1 jar of sliced cactus, drained and rinsed, sliced a little more if too thick or long
1 medium white onion, diced (approx. 150g)
3 tomatoes, deseeded & diced (approx. 300g)
2 hot green chillies (diced)
2 sprigs of chopped coriander (including some stems)
Pinch of Mexican Oregano
60g of ricotta salata (or similar crumbly cheese)
Olive oil (for frying)
1 pack of Frying Corn Tortillas (15cm)
Make the tostadas from frying your tortillas.
Spread each tostado with 1 tbsp of refry.
Toss the drained and rinsed cactus with the tomato, onion, chilli and coriander, taste for seasoning, add salt if necessary (the cactus is already pickly and salty) and a pinch of Mexican oregano. Arrange the salad on the tostada and sprinkle on some crumbly cheese.