CACTUS OR CACTUS KNOWN AS PLANT OF LIFE

 

Nutritional Information

Per serving (approximate values):

• Calories: 25
• Protein: 1g
• Carbohydrates: 5g
• Fat: 0g
• Fiber: 3g
• Sodium: 5mg

Ingredients

• 1 lb fresh nopales (prickly pear cactus pads)
• 2 tablespoons olive oil
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 lime, cut into wedges
• 1/2 cup chopped white onion
• 1/2 cup chopped ripe tomatoes
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, finely diced (optional, for heat)
• 2 cloves garlic, minced (optional)
• 1 tablespoon apple cider vinegar (for salad dressing)
• 1 teaspoon dried oregano (for salad dressing)
• 4 large eggs (for nopales scramble)
• 8 small corn tortillas (for nopales tacos)
• Your favorite salsa and avocado for serving (for tacos)

Instructions

1. Prepare the Nopales: This is the most crucial step. Wear thick gloves to protect your hands. Using a sharp knife or a vegetable peeler, carefully scrape off all the spines and glochids (tiny hair-like stickers) from both sides of each nopales pad. Pay close attention to the edges. Once clean, rinse the nopales thoroughly under cold running water to remove any lingering spines or debris.
2. Dice the Nopales: Cut the cleaned nopales into 1/2-inch to 1-inch dice or strips, depending on your preferred recipe.
3. Cook the Nopales (Basic Preparation): Place the diced nopales in a saucepan and cover with water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the nopales are tender and the mucilaginous liquid (babita) has reduced. Drain thoroughly in a colander and rinse with cold water to further reduce sliminess. This step is essential for most recipes.
4. Grilled Nopales: For grilled nopales, skip the boiling step. Instead, brush the cleaned whole or large pieces of nopales with olive oil, sprinkle with salt and pepper. Grill over medium-high heat for 3-5 minutes per side, until tender and slightly charred. Squeeze fresh lime juice over them before serving.
5. Nopales Salad: After boiling and draining the nopales, let them cool. In a bowl, combine the cooked nopales with chopped white onion, tomatoes, cilantro, and diced jalapeño (if using). In a separate small bowl, whisk together 1 tablespoon olive oil, apple cider vinegar, dried oregano, salt, and pepper to taste. Pour the dressing over the nopales mixture and toss gently to combine. Serve chilled.
6. Nopales Scramble: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the boiled and drained nopales. Sauté for 3-5 minutes, adding minced garlic (if using) during the last minute. In a separate bowl, whisk 4 eggs with a pinch of salt and pepper. Pour the eggs over the nopales in the skillet. Scramble until the eggs are cooked to your desired consistency. Serve immediately.
7. Nopales Tacos: Prepare the nopales as for the scramble (sautéing with onion and garlic is a great addition here). Warm the corn tortillas. Fill each tortilla with the cooked nopales mixture. Top with your favorite salsa, avocado, and extra cilantro.