Now… Let’s go cook some nopales!!
HOW TO COOK NOPALES
5. Once the water is boiling add the cactus, onion, garlic, 1/2 tsp. of salt and the tomatillo husk. Boil uncovered for about 8-10 minutes or until tender. The cactus will exude a sticky substance and most times will foam, so, pay special attention to this step to avoid the foam to spill over.
6. Once cooked, drain and rinse the cactus. Let them drain completely or pat them dry with paper towels. Now, your nopales are ready to be prepared into salads, scrambled eggs, as an addition to your Mexican stews, etc.
Note: Nopales also taste really good grilled and topped with melted cheese. Just make 3-4 small cuts to each nopal after you cleaned the spines; brush them with oil and grill them for about 3 minutes on each side.
- 6 nopales (cactus pads) chopped and cooked
- 1 1/2 cup chopped tomato
- 2 serrano peppers finely chopped
- 1/2 cup of chopped onion
- 1/2 cup fresh cilantro chopped
- 1 teaspoon Mexican oregano
- 1/3 cup of olive oil
- 2 tbsp. lemon juice
- Salt and pepper to taste
- 1 avocado
- 1/2 cup crumble fresh cheese
- Corn tortillas or tostadas to serve
NOPALES WITH EGGS FOR BREAKFAST
- 2/3 cups of nopales chopped and cooked
- 2 eggs
- 2 tbsp. of chopped green onions
- 1 tbsp. vegetable oil
- Salt to taste