How to Cook Nopales (Cactus Paddles)

A perfect, meaty veggie that's phenomenal in Mexican-inspired meals or tossed with a little chimichurri!

Prep: 15

Cook: 20

Total: 35

Yield:4 servings

Use knife (or potato peeler) to carefully remove knobs and thorns from paddles. Work inward, moving from end of nopales toward thick base using gentle sawing motion. Leave as much skin on paddles as possible.
Once knobs and thorns are removed, carefully trim paddles. Remove approximately ¼-inch from end of nopales and approximately ½-inch from thick base of nopales.
Wash trimmed nopales under running water, then slice paddles into strips or squares. Set aside.

Fill large pot with water and salt well. Add smashed garlic cloves to water and place pot over high heat. Bring water to boil.
Once liquid begins to boil rapidly, add prepared nopales to pot. Cover pot with lid and boil nopales 8 to 10 minutes or until paddles are tender and mucilage has seeped out.
Carefully pour liquid and nopales through colander or strainer. Rinse boiled nopales well under running water to remove any remaining mucilage, then enjoy as desired. See Notes for serving suggestions.

Heat medium skillet over medium-high heat. When skillet is hot, add 1 tablespoon neutral oil and swirl pan to coat. Heat oil until hot and shimmering, then add prepared nopales to skillet and generously sprinkle salt over.
Reduce heat to medium and cover skillet with lid. Let nopales cook, covered, 20 minutes, or until mucilage has evaporated.
Remove skillet from heat and use sweated nopales as desired.

The thorns on nopales can be sharp. Use tongs and/or wear gloves (or use a kitchen towel) to handle the paddles as you trim off the thorns and knobs.
The mucilage (a.k.a. baba) from the nopales is safe to eat, but it's gelatinous, and the sliminess can be unappealing.
Leftovers: Leftover nopales can be refrigerated in an airtight container up to 2 weeks.

Follow directions above for boiling nopales. Strain and rinse nopales well, then return boiled nopales to pot.
Add chimichurri sauce and toss nopales to coat completely, then sprinkle shredded pepper jack cheese over.
Cover pot with lid and remove pot from heat. Keep covered until cheese has melted, then serve nopales as-is.

Follow directions above for boiling nopales. Strain and rinse nopales well, then use boiled nopales as desired in salads, tacos, burritos, etc.