Recipe for cooking nopalitos (little cacti)
Recipes from the Southwest US :: Southwestern Vegetable Side Dishes
3/4 pound nopal cactus pads 2 Tbsp. olive oil 1 jalapeño chile, seeded and minced 1 med. onion, chopped 3 tomatoes, chopped 1/2 tsp. salt, or to taste 1 Tbsp. vinegar Remove thorns from the cactus paddles and cut them into strips about 2 in. long by 1/4 in. wide. Boil the cactus paddles until they are soft and the texture is much like that of cooked bell pepper. Heat a saucepan over moderate heat. Add olive oil, jalapeño chile and onion. Cook until the onion is soft but not browned. Turn the heat to low. Add tomatoes, cooked cactus paddles and salt. Simmer, uncovered or without a lid, for 1/2 an hour, adding the vinegar for the last 5 mins. of cooking. Serves 4.
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