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Nopalitos (Cactus)

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Nopalitos (Cactus)

nowayjosecuisine569.585 months agoWaivio2 min read

Discover a delightful Mexican dish with the unique and nutritious ingredient of nopalitos, or cactus! Nopalitos bring a distinct flavor to your breakfast, especially when scrambled with eggs. This recipe allows you to enjoy the taste while managing the slimy texture through a simple preparation method.

Ingredients:

🌵 6 nopalitos (cactus paddles)
🧅 1/4 onion
🧄 4 garlic cloves
🌿 1 tablespoon Mexican oregano
🧂 Salt, to taste
⚫ Black pepper, to taste

Instructions:

Clean the Cactus Paddles: Begin by carefully cleaning the nopales. Use a scraping tool like a spoon with sharpened edges, an aluminum can, or a knife to remove the thorns and spines. Rinse them thoroughly under water to ensure all thorns are removed.
Chop the Nopalitos: Once cleaned, cut the nopales into small pieces suitable for cooking.
Prepare the Cooking Pot: In a pot, combine the chopped nopalitos, diced onion, minced garlic, Mexican oregano, salt, and black pepper. Add enough water to cover the ingredients.
Cook the Nopalitos: Place the pot on medium heat and cook for 20 minutes, or until the nopalitos turn a green olive color and become tender.
Strain and Rinse: After cooking, strain the water from the pot. If the texture is still too slimy for your liking, rinse the nopalitos once more.
Store for Future Use: You can save the cooked nopalitos in a zip bag or container in the refrigerator for up to 10 days. They can be used in a salad or as a side dish.
Optional Serving Suggestion: For a traditional Mexican breakfast, scramble the cooked nopalitos with eggs and serve.