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Thin-cut dried beef paired with tender cactus paddles in a savory preparation from Oaxaca. High in protein and fiber, this healthy combination supports clean eats and lower cholesterol goals.
Preheat a large skillet over medium-high heat. Drizzle in 1 tablespoon olive oil.
Add the sliced nopales and half the salt; cook for 8–10 minutes, stirring frequently, until most of the mucilage is released and nopales turn a deeper green.
Stir in the onion, tomato, and black pepper; reduce heat to medium and cook for 5 more minutes, until onions turn translucent.
While nopales cook, heat a separate skillet over high heat. Brush remaining olive oil on the tasajo slices. Sear the beef quickly, about 1–2 minutes per side, until just cooked through but still tender.
Transfer the cooked nopales mixture to a platter. Slice the tasajo into strips and layer over the nopales. Sprinkle chopped cilantro and drizzle lime juice over the top before serving.
