Mexican Grilled Cactus Salad with Cotija Cheese

Introduction

Enjoy a delicious and smoky Mexican Grilled Cactus Salad made entirely on the Arteflame grill. Tender grilled nopales mix with onions, tomatoes, and crumbled cotija cheese for a fresh, flavorful dish that's easy to prepare. Grilled to perfection, this salad enhances the natural flavors of every ingredient. Follow this step-by-step guide to make a perfectly grilled cactus salad with just the right amount of char and smokiness.

Ingredients

• 6 medium nopales (cactus paddles), cleaned and trimmed
• 1 medium red onion, sliced
• 2 medium tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup cotija cheese, crumbled
• 1 lime, juiced
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the soaked napkins and light the paper.
4. Wait about 20 minutes for the grill to reach optimal cooking temperature.

Step 2: Prepare the nopales

1. Brush the nopales with melted butter and season with salt, pepper, garlic powder, and chili powder.

Step 3: Grill the nopales

1. Place the nopales on the hot flat cooktop near the center.
2. Cook for 3-4 minutes per side until they soften and develop grill marks.
3. Move the nopales further from the center to keep warm while preparing other ingredients.

Step 4: Grill the onions and tomatoes

1. Place sliced onions and diced tomatoes on the flat cooktop near the center.
2. Add a tablespoon of butter and sauté for 2-3 minutes until softened.

Step 5: Assemble the salad

1. Chop the grilled nopales into bite-sized pieces.
2. Combine nopales, grilled onions, and tomatoes in a bowl.
3. Add chopped cilantro and fresh lime juice.
4. Sprinkle with crumbled cotija cheese and mix well.

Tips

• Use fresh and firm nopales for the best texture.
• Grill the nopales until slightly charred but not overcooked.
• If you prefer a spicier salad, add grilled jalapeño slices.
• Allow the flavors to meld by letting the salad sit for 5 minutes before serving.

Variations

1. Avocado & Black Beans: Add grilled avocado chunks and black beans for a heartier version.
2. Spicy Chorizo: Top the salad with grilled crumbled chorizo for a smoky kick.
3. Tropical Mango Twist: Incorporate grilled mango slices for a sweet contrast.
4. Charred Corn & Poblano: Mix in grilled corn and poblano pepper strips for a traditional Mexican touch.
5. Zesty Lemon & Queso Fresco: Swap lime juice for lemon zest and cotija cheese for queso fresco.

Best Pairings

• Grilled carne asada
• Mexican rice
• Fresh corn tortillas
• Horchata or a cold Mexican beer

Conclusion

This Mexican Grilled Cactus Salad is the perfect combination of smoky, fresh, and savory flavors. Using the Arteflame grill ensures a beautifully charred texture without burning, locking in all those delicious flavors. Give this recipe a try and enjoy a perfect grilled salad with every bite!