__using Fresh Cactus Paddles Recipes

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HOW TO COOK NOPALES (CACTUS PADDLES)



How To Cook Nopales (Cactus Paddles) image

If you've never cooked nopales before, you're in for a treat. This dish is popular in Mexico and can be used in a variety of recipes. In this post, I'll show you the most common way to cook them and give you a few ideas for dishes that you can make with them. They are all super easy to make!

Provided by Mely Martínez

Categories     Basic Recipes

Time 20m

Number Of Ingredients 22

6 nopales (cactus pads)
1 tomatillo husk (to reduce the viscosity effect)
1/4 white onion
1 garlic clove
1/2 tsp. of salt
6 nopales (cactus pads chopped and cooked)
1 1/2 cup chopped tomato
2 serrano peppers finely chopped
1/2 cup of chopped onion
2 tbsp. lemon juice
1/2 cup fresh cilantro chopped
Salt and pepper to taste
1 teaspoon Mexican oregano
1/3 cup of olive oil
1 avocado
1/2 cup crumble fresh cheese
Corn tortillas or tostadas to serve
2/3 cups of nopales chopped and cooked
2 eggs
1 tbsp. vegetable oil
2 tbsp. of chopped green onions
Salt to taste

Steps:

  • Place the cactus paddle on your cutting board and, using a sharp knife, trim off the edge. Scrape the spines, thorns or eyes, running your knife from back to front until completely clean. Turn the cactus paddles and do the same on the other side.
  • Repeat the same steps with the rest of the cactus paddles. Finally, rinse the cactus paddles and take them back to your clean cutting board.
  • Place a medium size pot with 4 quarts of water to boil.
  • Cut the cactus paddles into small strips.
  • 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.
  • 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.
  • Place the nopales in a large bowl; add the chopped tomato, onion, serrano peppers and cilantro. Mix the ingredients. In a separate bowl mix lemon juice, olive oil, oregano, salt, and pepper. Add this to the nopales mixture and stir. Top the salad with crumbled fresh cheese and avocado slices. (Radishes go well with this salad also). Eat with corn tortillas or tostadas.
  • Add the oil to a frying pan over medium heat. Add the chopped green onions and stir-fry for a minute. Add the nopales and cook for 1 - 2 minutes. Add the eggs and cook until tender, stirring as needed. Add salt to taste.

Nutrition Facts : ServingSize 1 cup cooked nopales, Calories 14 kcal, Carbohydrate 3 g, Fiber 2 g, Sugar 1 g

__USING FRESH CACTUS PADDLES



__Using Fresh Cactus Paddles image

Number Of Ingredients 0

Steps:

  • From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CACTUS PADDLE SALAD (NOPALES SALAD)



Cactus Paddle Salad (Nopales Salad) image

If you can't get fresh nopales, you can substitute a 12 - 15 ounce jar of the cactus pieces, drained. If you can't find Mexican queso fresco, you can substitue feta cheese--but the feta may be saltier than the queso so adjust your seasoning.

Provided by Chef Kate

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 teaspoon salt
4 medium nopales, trimmed, scraped, cut into strips
1 large tomatoes, cored, peeled, diced
1 small onion, diced
6 fresh cilantro stems, chopped
3 tablespoons olive oil
1 tablespoon balsamic vinegar or 1 tablespoon cider vinegar
1/8 teaspoon oregano
1/8 teaspoon salt
8 romaine lettuce leaves
3 tablespoons queso fresco, Mexican, crumbled
2 pickled jalapeno peppers, drained, sliced
8 radishes, thinly sliced

Steps:

  • Heat 6 inches of water and 1/2 teaspoon of the salt to a boil in a Dutch oven over medium-high heat.
  • Add the cactus and boil, uncovered, until tender, about 20 minutes.
  • Drain the cactus and transfer it to a large bowl.
  • Add tomato, onion and cilantro; set aside.
  • Whisk together the oil, vinegar, oregano and salt; pour over the vegetables and toss.
  • Line a platter with lettuce leaves; top with salad; sprinkle with cheese; garnish with jalapenos and radish slices.

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