Prickly pear cactus (nopales from present-day Aztec Nahuatl language nohpalli /no-pal-ē/ ) is rich in vitamin C and magnesium. They can be eaten raw or cooked, used in soups stews and salads.
B. Cooking the cactus:
Tostadas de Cactus (Spanish)
Serves 8
3 Tbs. (45 ml) olive oil
3 pounds (720 g) fresh prickly pear cactus (nopales)
1/2 pound (140 g) chopped organic tomatoes
3 Tbs. (45 ml) chopped onions
1 Tbs. (15 ml) chopped cilantro or parsley
1 seeded and chopped jalapeño
1-2 Tbs. (15-30 ml) organic lime juice
8 organic corn tostadas
1 cup (240 ml) organic refried beans
garnishes: queso fresco (a creamy, soft, mild Mexican white cheese), avocado, salsa verde, lime wedges, etc.
A. Cleaning the cactus: (Or buy already dethroned, as flat leaf or chopped.)
(Nahuatl)
ce /che/ 1. Rinse fresh cactus paddles under cold water. Careful not to prick your fingers.
ome /ō-mē/ 2. Use a vegetable peeler or small sharp knife, peel away the darker bumps where the thorns grow. Try not to peel off all the outer dark green skin.
yei /ye-ē/ 3. Lay the paddles flat on a chopping board, trim around the edges.
nahui /na-hū-ē/ 4. Once cleaned, rinse and dice into small squares.
B. Cooking the cactus:
1. Heat the oil in a skillet over medium-high heat.
2. Add the diced cactus, stir for 1-2 minutes.
3. Let them cool a little.
4. In a mixing bowl, toss the cactus with tomatoes, onions, jalapeños, cilantro or parsley, and lime juice.
NOTE: It can be eaten as a nopal salad, or....
C. Tostadas:
1. Spread a layer of refried beans on each tostada.
2. Spoon some cooked cactus mixture on top.
3. Add any garnishes.
D. Fish Taco with cactus:
1. Cook a white fish.
2. Place inside an organic (or gluten free) taco shell.
3. Add some cooked cactus and any fillings.
D. Fish Taco with cactus:
1. Cook a white fish.
2. Place inside an organic (or gluten free) taco shell.
3. Add some cooked cactus and any fillings.
¡Ma xitlacua cualli! (Nahuatl)
/ma shētl-akū-a kū-al-lē/
Bon appétit
