Ingredients
2 cactus paddles
1 tablespoon lard, bacon drippings, or other oil
1/2 pound thinly cut beef (sirloin, chuck, or skirt steak)
6 corn tortillas
2 limes
Salsa
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Canned cactus strips — nopales salad, tacos, eggs, healthy fiber
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Canned cactus strips — nopales salad, tacos, eggs, healthy fiber
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Remove the spines from the cactus and cut a 1/4 inch from the edges. Add the 1/2 tablespoon of the lard to a large skillet over medium-high heat. Cook the cactus paddles for 10 minutes, flipping halfway through. Remove and slice into 1/4 inch strips. Wipe out the large skillet, and then add the rest of the lard and turn the heat to high. Season the steak with salt and then sear the meat in a single layer for about 1 1/2 minutes per side. The meat should be cooked until done. You might need to cook the meat in batches. Transfer the steak to a cutting board, and chop into 1/2 inch pieces. Serve the steak and cactus with warm tortillas, salsa, and lime wedges.