Paddles from the nopal cactus, called nopales, make a delicious taco filling.
- Yield: Makes about 3 1/2 cups
Source: Martha Stewart Living, August/September 1992
- 2 1/4 pounds cactus paddles
- 2 medium onions, chopped
- 2 cloves garlic, peeled and chopped
- 2 tablespoons vegetable oil
- 4 medium tomatoes, chopped
- 3 serrano chiles, chopped
- 1/4 cup loosely packed cilantro, chopped
If cactus paddles still have thorns, grasp with a gloved hand or pair of tongs and shave with a sharp knife (be sure to peel just the thorns). Rinse under cold water.
To cut nopales, hold paddle in your hand and shave off 2-inch-long slivers with a knife, turning paddle every few cuts so that pieces remain uniform.
Bring a large pot of salted water to a boil. Add nopales and half of the chopped onions. Boil briskly for 10 to 15 minutes or until tender. Drain and rinse in 2 changes of cold water.
In a large saute pan over medium heat, cook remaining onion with the garlic in the oil until soft, about 5 minutes. Add nopales, tomatoes, and chiles, season with salt, and cook for about 10 minutes. Sprinkle in cilantro and remove from heat. Serve hot or at room temperature.