Nothing says Mexico like cactus! But have you tried eating it? I’m cruising in the Sea of Cortez, Mexico, and enjoy trying the local fruits and veggies so nopales (cactus leaves) piqued my interest.
You can find prickly pear cactus leaves readily in any market in Mexico and it’s also available in Mexican markets in the United States. It’s inexpensive and is sold as whole leaves with the spiky needles removed. Look for leaves that are thick and firm, without cracked or soft spots, and are medium to dark green. Use within a few days or refrigerate for up to two weeks.
They taste similar to a slightly tart green bean when eaten raw, and a bit like a green bell pepper when cooked. They produce a gelatinous substance when cut, not unlike okra. Some people find this slimy texture off-putting and it can be removed by boiling the cactus with the husk of a tomatillo. You can also cook out the gel by sautéing, which I do when adding to eggs, etc.
Cactus contains beta carotene, iron, B vitamins, and are good sources of both vitamin C and calcium. Research has showed that it contains anti-viral and antioxidant properties, protects nerve cells, may reduce cholesterol and eliminate hangovers. So bring on the tequila when dining on Nopales!
Ingredients:
- 3 small or 2 medium cactus leaves with needles and outer vein removed
- 1/2 t kosher salt
- 1 tomatillo with the husk attached
- 1-2 jalapeno peppers (depending on amount of heat you like), finely diced
- 2 Roma tomatoes, chopped
- Handful of cilantro, roughly chopped (and a few sprigs for garnish)
- Juice from 1 medium lime (about 2 T)
- 1/2 t cumin
- 1/2 t Tajin (optional)
- Crema (Mexican condiment cream) or sour cream (optional)
Directions:
- Start at least an hour before you want to serve as the cactus will need time to cool.
- Rinse the cleaned cactus leaves and then cut into 1/2 inch squares. Place the squares in a colander and let sit for a few minutes, then rinse again.
- Remove the husk from the tomatillo and set aside. Rinse and gently brush the waxy film off the tomatillo.
- Place the cactus squares, whole tomatillo, and husk in a small pot with 3 cups of water.
- Add salt and stir.
- Bring pot to a rolling boil, then reduce heat to keep it gently boiling for 10 minutes. When the tomatillo splits at around 4 minutes, remove with a slotted spoon and set aside.
- Remove and toss the husk.
- Drain the cactus and set aside to cool, then rinse again and put in the fridge for 30 minutes.
- Dice the cooled tomatillo (It might be a bit mushy, and that’s okay).
- In a bowl, combine the diced tomatillo, cooled cactus, diced jalapenos, chopped tomatoes and cilantro.
- Add the lime juice and fold together.
- Add the cumin and Tajin and fold together.
- Refrigerate until ready to serve.
- Garnish just before service with a dollop of crema or sour cream, cilantro sprigs and a sprinkle of Tajin.
Serves 4 as a side dish or 2 as a meal with added protein.
Variations:
- Cactus adds a nice crunch to any salad, omelets or scrambled eggs, and jazzes up plain rice. It can be used in soups or stews, but needs to be de-slimed first, so it should be added just before serving or the cactus will become soft (which is okay, too).
- Add some shrimp to the cold salad and it makes for a nice lunch. Or serve with tortilla chips for an appetizer.
- Sautéed with peppers and onions, cactus makes for a great vegetarian option for tacos, burritos and quesadillas.
- I’m a big fan of Mexican “sour” cream. It’s called “crema” and is not as thick or as tart as American sour cream. I put a dollop of it on just about every savory meal I make, including the cactus salad!
