Cactus Steak Sandwich with Corn Chips

Instructions

1. 1

   Rinse the fresh cactus paddles (nopales) thoroughly under cold water. Use a vegetable peeler or knife to remove any spines or rough edges, then slice them into strips about 1 cm wide.

2. 2

   Bring a pot of salted water to a boil. Add the sliced cactus paddles and cook for 10 minutes, or until tender. Drain and rinse under cold water to remove any sliminess. Pat dry with paper towels.

3. 3

   Heat a non-stick skillet over medium-high heat. Add the cactus strips and cook for 3-4 minutes per side, until lightly browned and slightly crispy. Season with a pinch of salt and pepper if desired.

4. 4

   Slice the whole wheat sandwich rolls in half and lightly toast them if desired.

5. 5

   Spread 10g of light mayonnaise on the bottom half of each roll.

6. 6

   Layer each sandwich with 20g lettuce leaves, 20g tomato slices, and 10g red onion slices.

7. 7

   Divide the cooked cactus strips evenly among the four sandwiches, placing them on top of the vegetables.

8. 8

   Close each sandwich with the top half of the roll.