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Nopales Salsa

Makes 2 3/4 cups

• 2 tablespoons olive oil
• 1/2 medium white onion, diced
• 2 garlic cloves, chopped
• 2 serrano chiles, sliced into rings
• 2 cups cleaned fresh nopales
• 2 Roma tomatoes, seeded and diced
• 1/2 teaspoon whole dried Mexican oregano
• 1/2 teaspoon kosher salt, or to taste
• Freshly ground black pepper
• 1/2 bunch cilantro, stemmed and chopped
• 1/4 cup crumbled cotija or anejo cheese

Heat oil in a sauté pan over medium-high heat. Add onion, garlic and chiles. Cook, stirring, until onion just starts to soften. Add nopales and sauté until crisp-tender, about 2 minutes. Add tomatoes and oregano; cook, stirring, until tomatoes are just warmed through. Season with salt and pepper. Just before serving, stir in cilantro and sprinkle with cheese.

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