Nopales Recipe

How to Cook Nopales

Learn how to cook nopales at home! How to choose the best nopales, how clean them by removing the spines, and how to cook them.

Prep: 5min

Total: 20min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 14 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 3506 mg, Fiber 2 g, Sugar 1 g

Ingredients:

• 2 cactus paddles
• 1 tablespoon kosher salt
• water

Instruction:

1. Place the cactus paddles on a cutting board. Using a sharp knife, carefully scrape and slice off the thorns and dark brown bumps on all sides.
2. Rinse the cactus paddles under running water to remove any dirt and grime.
3. Dice the cactus paddles into bite-size pieces or slice them into thin strips.
4. Place in a medium pot with salt, and fill with water until all the cactus paddles are covered.
5. Bring to a boil over high heat. Reduce heat to medium, cover with a lid, and cook for 10 more minutes.
6. Drain the water from the nopales and give them another rinse under warm water to remove any excess slimy liquid.
7. Eat plain or saute in a little olive oil with your favorite seasonings. (See post above for more ways to use cooked nopales.)

How To Cook Nopales (Cactus Paddles)

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!

Prep: 10min

Total: 20min

Serving Size: 1 cup cooked nopales

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

Ingredients:

• 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

Instruction:

1. 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.
2. 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.
3. 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.
4. 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.

Rick Bayless How to Prepare Nopal Cactus

FAQ

How do you prepare nopales to eat?

What do nopales taste like?

How do you cook nopales so they are not slimy?