Nopalitos Asados Con Vinagreta

Nopalitos are sometimes pickled (en escabeche), but here the vinegar combines with chile guajillo  for a light dressing. These nopalitos asados, roasted,  echo the traditional hot dish, nopalitos with red chile . Its a wonderful appetizer, letting your guests slice off portions and enjoy with corn tortillas. Makes a sublime taco!

This recipe is from The Texas Mexican Plant-Based Cookbook

Recipe for Nopalitos Asados Con Vinagreta

Ingredients (serves 8)
4 nopalitos (cactus paddles), cleaned of spines. Some stores sell the nopalitos already cleaned, so it is convenient to purchase those. Just make sure that they are fresh, firm, and bright green.

Olive oil to brush on the cactus paddles

For the vinagreta
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
3 chiles guajillos, deseeded, deveined
1 tsp. salt

Method
1. To clean the nopalitos, place newspaper sheets, parchment, or other paper on a cutting board to catch the spines, some of which are powdery and can attach to the skin. Using tongs and a sharp knife, cut out all the spines from the cactus paddles.The spines are on little bumps, which helps in cutting them out. Rinse the nopalitos and carefully discard the spines.

2. Brush the paddles with olive oil, then place them on a comal or on a wood-burning grill, at medium-high heat. Cook until the paddles are fully tender and acquire some dark, roasted spots, about 3-4 minutes per side. Remove from the heat and allow to cool

2. Make incisions inside the middle of each cactus paddle, lengthwise, 1/2 inch apart, starting 1/2 inch from the top and ending 1/2 inch from the bottom.  Fold the cactus paddles lengthwise in half, loosely, so that the incisions create folded ribbons. Arrange the folded paddles side by side on a round platter, the thin portion in the center, forming a large floweret.

3. Place all the vinagreta ingredients in a blender and blend on high until smooth and emulsified.

4. Pour the vinagreta in the center of the floral pattern, then use a brush or spoon to cover the entire surface of the nopalitos.

Serve at room temperature or chilled.