Nopales Asados

Carefully trim the spines and any tough edges from the 800g nopal paddles. Rinse them thoroughly under cold water.

Place the trimmed nopal paddles in a pot with enough water to cover. Add 5g salt. Bring to a boil and simmer for 5-7 minutes until tender-crisp. Drain immediately and rinse with cold water to stop cooking and remove excess mucilage. Pat dry.

Prepare the salsa: Roast the 200g tomatillos, 30g serrano peppers, and 100g white onion (cut into quarters) on a comal or dry skillet over medium-high heat until softened and slightly charred.