Salt
\n1 pound (455 g) cactus paddles, cleaned (see this page) and cut into 1\/2-inch (12-mm)
\ncubes
\n2 large Roma tomatoes, cubed
\n\u00c2\u00bc cup (30 g) diced red onion
\n1\/2 cup (20 g) chopped fresh cilantro leaves
\n\u00c2\u00bd teaspoon freshly ground black pepper
\n1 pound (455 g) queso fresco, cubed<\/p>\n
Bring a large saucepan of water to boil and season it well with salt. Add the cactus, return it to a boil, then reduce the heat and simmer for 3 to 4 minutes, until the pieces darken to a slightly muted green and are cooked through. Drain and let them cool. In a large bowl, combine the cactus, tomatoes, onion, cilantro, 1 1\/2 teaspoons salt, and the pepper. Gently fold in the queso fresco. Cover the bowl with plastic wrap and refrigerate for 1 hour before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Salt 1 pound (455 g) cactus paddles, cleaned (see this page) and cut into 1\/2-inch (12-mm) cubes 2 large Roma tomatoes, cubed \u00c2\u00bc cup (30 g) diced red onion 1\/2 cup (20 g) chopped fresh cilantro leaves \u00c2\u00bd teaspoon freshly ground black pepper 1 pound (455 g) queso fresco, cubed Bring a large saucepan of water to boil and season it well with salt. Add the cactus, return it to a boil, then reduce the heat and simmer for 3…<\/p>\n