Tacos placeros with nopal cactus salad

If the paddles are uncleaned, hold them with tongs, cut around the edge to remove the spines, cut off the end where the paddle joined the plant, and scrape off all the dark nodes with the knife held perpendicular; repeat on the other side.

Split the paddles lengthwise, then cut crosswise into pieces a little less than half an inch.

Put them in a two-quart saucepan, salt them, cover and cook over medium heat about five minutes; the salt draws out the sticky substance.

Uncover and cook, stirring regularly, another five minutes or so until completely dry.

Cool to room temperature.

Chop tomato, onion, green chili and cilantro.

Add the cooled nopales; season with a little salt and about half a lime squeezed over; mix.

On warm corn tortillas, spoon the nopal salad down the centre, add queso panela and a slice of avocado, and crumble chicharron over the top; serve with lime wedges.