Cecina – seared salted beef with cactus paddles and salsa

Ingredients for 4 portions

• 600 gCecina (salted dried beef)
• 2 tbspRapeseed oil

On the side

• 400 gTomatillo, husked
• 3Serrano chiles
• 2 clovesGarlic, unpeeled
• ½Yellow onion
• 15 gCoriander
• to tasteSalt
• 400 gNopal (cactus paddle), whole, cleaned
• 8Spring onions
• 150 mlMexican crema
• 200 gQueso fresco, crumbled
• 2Limes, in wedges
• 16Corn tortillas

Method

1. Roast the tomatillos, chillies and garlic in a hot, dry frying pan for about 12 minutes, turning, until charred in places and soft. Peel the garlic.
2. Blend or pound them coarsely with the onion, coriander and some salt into a green salsa.
3. Make a few cuts in each cactus paddle without cutting through the base and brush with half the oil. Grill the paddles and spring onions in the hot pan for about 10 minutes, turning, until the cactus is soft and olive green and the onions are charred in places.
4. Brush the cecina with the rest of the oil and sear in batches in the very hot pan for 1 minute per side, until the edges are browned. Cut into pieces.
5. Warm the tortillas in the pan and wrap them in a tea towel.
6. Serve the cecina with the cactus paddles, spring onions, crema, crumbled queso fresco, the salsa, lime wedges and the warm tortillas.

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