This taco mix, a salad, grilled and salted whole (if you have a grill), among other things.

It’s an all rounder plain veggie with a green bean/asparagus flavor. Juicy with slightest crunch factor.

If you’re in the right climate, you can grow it yourself pretty easy. Climate is important tho.

1lb Cecina (thinly sliced salted dried beef, a Mexican butcher or grocery store would have this)

1lb Nopal (mexican grocery store or butcher again)

1 Onion ( Spanish yellow or white works)

If the nopales weren’t cleaned by the store, take puncture proof gloves or tongs, hold the thick base of the nopal, place it at a downward angle on some kind of flat surface (chopping board, bottom of a sheet pan), place the board in the sink or do it outside, use the back of a knife to scrape off the spines (don’t worry if you tear up the skin)

Once clean, chop off the chunky base, trim off the edges, dice into whatever shape you want.

Add to boiling water with salt, pepper, quater of that onion. Boil for 15 minutes to get that slime out. Then rinse it under running water.

Semi thick slice the remaining onion

Slice the cecina however you want it

Fry the onion (let sit and char nicely on one side)

Add the cecina (technically, the meat is already cooked, it just needs to fry up and add color so it doesn’t take long)

Add the nopales near the end (already cooked, just needs color)