With guajillo salsa and avocado cilantro lime crema
this post was submitted on 26 Mar 2025
87 points (100.0% liked)
FoodPorn
17225 readers
49 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I've always wondered what Nopal was for. Seen it a few times in a Mexican grocery store in the US but haven't had the opportunity to try it yet.
What's it like?
it's vegetal, slightly sour, and can have a nice texture. Flavor like green beans but fresher and better tasting. Nopales + beans + salsa make excellent vegetarian tacos. They are also great added to meat tacos and the acidity means you can skip the lime (or not)
the trick is to cook the shit out of them. When you cook them, they release a goopy mucus that burns in the pan. most restaurants (at least near me) stop when they turn translucent. this gives them a slimy texture i don't care for.
i recommend continuing to cook the until all the mucus burns off and you have nice non-slimy bits. taste and texture are much better this way IMO. i have heard you can get the same or better results grilling on an open flame, but i haven't tried that yet.
I'd call the flavor a cross between green bean and asparagus.
To get the slime out without mucking up your pan, boil it for 15 minutes. Add a chunk of onion, cloves is garlic, salt, pepper to the water for flavor. Then drain, rinse with water, and 90% of the slime will be gone. Then just combine with the rest of your cooked filling.
If you are going for a vegetarian taco, I recommend adding queso de frier (friable cheese) for that hit of salt, fat, and chewy texture. Dice it up into small pieces. Fry it with a touch of neutral oil until it's brown and crispy on all sides.
i will try this next time! My method does leave the cast-iron pan pretty crusty
the cheese is also a great suggestion