How To Make Nopales (Cactus Leaves)
How to make nopales (cactus leaves). A Mexican dish full of flavor and nutrients. Keto (low carb) friendly.
Ingredients
- 4-6 nopales (cactus leaves) needles removed
- 1/2 onion diced (amount can be to taste)
- 3 cloves chopped garlic
- 2 tbsp olive oil
- salt, pepper, paprika to taste
Instructions
- Set up your prep station. You will need a knife, preferably a paper plate (for easy clean up) and a disposable plastic bag.
- Place cactus leaf on a paper plate and place the paper plate within the plastic bag. This is to catch all the cactus thorns as you scrape them off as well as the cactus leaf edges and base you will cut (about a half inch).
- Using your knife, begin to scrape the cactus leaf thorns twoards the inside of the plastic bag. Take off the brown spots as well, trim the edge of the cactus leaf and the base of the cactus about a half inch. (You may refer to video if you like).
- Rinse cactus leaf in running water. Make sure to feel and inspect the leaf all over or misse spots or thorns. Leaf should be smooth to the touch. It may appear slightly slimy, this is normal. You may also toss your paper plate and plastic bag after completing this step.
- Slice leaf into strips, then slice strips into bite sized pieces. (The texture of a cactus leaf is slimy, this is normal.)
- In a skillet, sauté diced onion and minced garlic in extra virgin olive oil.
- In a med/large pot, fill water to about 2/3 full. Add sliced cactus (nopal). There should be enough water to see the pieces floating. Add a teaspoon of apple cider vinegar to water. This helps tenderize cactus. You may also add a chunk of onion, garlic or even cilantro for added flavor. Boil for 20 minutes on a medium/medium high heat. Cactus will change color from a bright green to a dark green.
- Drain cactus in strainer and rinse with cold water. Add cactus to skillet with onion and garlic (if you did Step 6) and add salt, pepper and a pinch of paprika to taste.