I have a very special treat for you today, made with a very important staple in the Mexican diet, and a permanent fixture in my cocina...Nopales (cactus paddles). Yes, you read that correctly...cactus paddles. Not only are cactus paddles edible and delicious, but they're also very good for you. They are known to help lower cholesterol and blood sugar levels.
When I was growing up, I wasn't a big fan of nopales. That's probably because the only kind of nopales available back then at the Mexican market were nopales in a jar. Something about the murky liquid they were packed in totally turned me off to even wanting to try nopales. It wasn't until I was in my late teens that we started to see fresh nopales showing up in the produce section of our friendly neighborhood grocery store. But still, even fresh nopales didn't appeal to me, because I couldn't get over the image of the jarred nopales in the murky liquid.
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| Hubby picking nopales at el rancho. |
It wasn't until I moved to Mexico that I finally worked up the nerve to try nopales. My suegra always had ensalada de nopales in her fridge, and I loved how she would snack on a taco de nopales before serving lunch. I don't know what I was expecting the nopales to taste like, but they were so much for flavorful than I had imagine. Refreshing and slightly tangy, it was love at first bite.
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| Hubby teaching our boys how to clean cactus paddles . |
Cooked nopales are traditionally used in Ensalada de Nopales (Cactus Salad), but they can be added to any dish. Some of my favorites include Mole Ranchero with pork loin and Nopales, Chilito de Chicharron with Nopales and Scrambled Eggs with Nopales. But cooked nopales are so good, I find myself snacking on them straight from the pan.
Yield: 6 to 8 servings
Ensalada de Nopales
prep time: 10 MINScook time: 20 MINStotal time: 30 mins
Ensalada de Nopales is a classic Mexican salad made with cactus paddles, tomato, onion, cilantro, and serrano chiles. This delicious salad can be served as a side dish with your favorite Mexican dishes, or as a garnish for your favorite soups, stews, tortas, and tacos.
INGREDIENTS:
- 1 lb. fresh cactus paddles, roughly chopped
- 3 to 4 sprigs fresh cilantro
- 1/2 teaspoon salt
- 2 roma tomatoes, diced
- 1/2 medium red onion, diced
- 1/4 cup cilantro, finely chopped
- 1 serrano chile, finely chopped (optional)
INSTRUCTIONS:
- Combine the nopales, cilantro sprigs, and salt in a large non-stick skillet. Let cook over low heat until the nopales start to release their own liquid. Cover and let simmer, stirring occasionally, until all of the liquid has evaporated. Remove from heat; let cool to room temperature.
- In a large bowl toss together the cooked nopales, tomato, red onion, cilantro, and serrano chile (if using). Season with salt to taste, if necessary. Cover and refrigerate until ready to serve. Buen provecho!
La Cocina de Leslie
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